Most fruits can be frozen, and should be done on the same day that it is picked, to ensure that it's vitamin content is at it's best. Fruit is usually packed dry without any sort of sweetening, but it can also be frozen with sugar or even in a syrup.

Apples - Fluffy apples should be frozen as a puree or sauce. Use firm, crisp apples for slices. Pack apple slices in sugar, allowing 8oz sugar to 2lb fruit. Store in airtight containers or freezer bags.

Apricots - Cut apricots in half and remove stones. Pack in cold syrup made from 8oz sugar to 1 pint water,

Blackberries - Pack dry in bags or add 8oz sugar to 2lb fruit.

Blueberries - Pack dry in bags or add 8oz sugar to 2lb fruit.

Cherries - Pack in plastic containers in syrup made from 8oz sugar to 1 pint water,

Currants - Pack dry in bags, or add 8oz sugar to 1lb fruit. Can also be packed in syrup (8oz sugar/1pt water). Blackcurrants freeze well as a puree.

Damsons, Plums and Greengages - Cut fruit in half, remove stones and pack in syrup made from 8oz sugar/1pt water). A little extra sugar may be required for damsons.

Gooseberries - Top and tail fruit and pack dry in bags. Can also be frozen as a puree.

Grapefruit - Remove all the pith and cut segments away from pith. Pack dry in sugar, allowing 8oz sugar to 2 breakfast cups of segments. Can also be packed in a syrup made from 9oz water to 1 pt water.

Grapes - Pack seedless grapes whole, or skin, pip and cut in half. Pack in syrup (6oz sugar/1pt water).

Melons - Cut flesh into cubes or balls, toss in lemon juice. Pack in syrup (6oz sugar/1pt water).

Oranges - Prepare in segments or slices and pack in dry sugar (8 oz sugar/3 cups of orange pieces). Oranges can also be packed in syrup (6oz sugar/1pt water).

Peaches - Peel, halve and slice. Brush with lemon juice. Pack in syrup (8oz sugar/1pt water).

Pears - Peel and quarter fruit, remove cores. Dip pear pieces into lemon juice. Poach pears in syrup made from 6oz sugar to 1 pint of water for 1½ minutes. Drain and cool, and pack when syrup is cold.

Pineapple - Peel and cut fruit into slices or chunks. Can be packed unsweetened or allow 4oz sugar to 2 cups of crushed fruit. Slices and cubes of pineapple can also be packed in syrup (6oz sugar/1pt water).

Raspberries - Pack dry in bags, or add 4oz sugar to 1lb fruit. Can also be packed in syrup (6oz sugar/1pt water) or as a sweetened puree.

Rhubarb - Wash stalks and cut to desired length. Blanch for 1 minute, and wrap in foil or put into bags. Smaller pieces of rhubarb can be packed into a syrup (8oz sugar/1pt water). Stewed, sweetened rhubarb can be packed into bags, or frozen as a sweetened puree.

Strawberries - Pack dry in bags, or add 4oz sugar to 1lb fruit. May also be packed in a syrup (8oz sugar/1pt water). Strawberries are best packed dry without any sugar.