Michigan State University Extension
Preserving Food Safely - 01600732


Quince freezes well enough to permit its use in
jellies, jams and sauces. To prepare, peel, quarter and
core the fruit, removing the hard pieces around the core.
Cut into chunks. Steam blanch the quince for four
minutes or water blanch for two minutes. Drain and
immediately plunge the chunks into ice water to stop the
cooking process. Drain very thoroughly, tray-freeze, then
transfer to freezer bags. Seal, label and freeze.

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