Preserve your fruit for weeks at a time with ascorbic acid.
Ascorbic acid -- or vitamin C -- is an effective way of preserving fruits and halting the oxidation process. Ascorbic acid comes in different forms, including capsules, pills and loose powder. If fruits are scarce during the winter months, preserving fruits from your garden is a viable way of having a steady supply, and only requires a bit of planning.
Instructions
1. Gently wash the fruit with lukewarm water. Discard rotted fruit, or fruit that shows obvious signs of deterioration. This will prevent fungi and bacteria from damaging your batch of fruit.
2. Grab your wide-mouthed jar. Place the fruit into the jar, leaving 1/2 inch between the fruit and the jar's lid. Do not over-stuff the jar, which will cause bruising.
3. In a large bowl, mix 1 tsp. of ascorbic acid with 2 cups of lukewarm water. If using ascorbic acid in its capsule or pill form, make sure to crush it with a mortar and pestle. Mix the ascorbic acid and water with a spoon. Keep mixing until the powdered ascorbic acid completely dissolves. Pour this mixture into the jar of fruit. Allow the mixture to interact with the fruit for about 15 minutes. Gently drain the fruit. The fruit will have a light coating of the ascorbic acid.
4. Sprinkle a light layer of sugar onto the fruit. Screw on the lid and gently rotate the jar, making sure that all the fruit is light coated with the sugar. The sugar will help preserve the fruit's flavor. Place the jar in your freezer.
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