Dip the fruit in salt water. Use 6 tablespoons of pickling salt to 1 gallon (3. 5 liters) of water. Drain and dry the fruit. Blanch apples or apricots by steaming the slices for 5 minutes, and then putting them in ice cold water. Thoroughly drain and dry the fruit. Make a honey dip for peaches, pineapples or bananas by mixing 1 cup sugar, 3 cups water and 1 cup honey. Combine warm water, pineapple juice and lemon juice for a juice dip. [4] X Research source Mix 2 tablespoons ascorbic acid into 4 cups (1 liter) water for any fruits. [5] X Trustworthy Source Penn State Extension Educational organization dedicated to delivering science-based information to people, businesses, and communities Go to source Boil 1 box of pectin dip with 1 cup water and ½ cup sugar for peaches, cherries or berries.
Take the fruit indoors if it is raining and at night to prevent moisture from collecting on the fruit.
If the containers are kept in a cool, dark place, the fruit will last for at least 6 months. [9] X Research source Check the fruit regularly for mold during the first few weeks of storage and discard any doubtful pieces.
