Huge Tins of apricots in fruit/pear juice for 99p

[Deleted User]

I bought from Family Bargains yesterday two large tins of Apricots weighing 1820KG ( around 4lb in weight ) they were 99p per tin and now I am trying to think of some good recipes that I can use to use them up (possibly freeze if possible).Seemed such a bargain as apricots are usually quite expensive I know I can use with puddings or crumbles or diced up into yoghurt or with bran flakes for breakfast but once I have opened the tin (its enormous) I will have to make stuff to freeze if possible in smaller quantities.Do you think I could freeze them perhaps on their own in plastic boxes for use as and when as I do with stwed apples ,any thoughts will be appreciated
JackieO xxx

cornishchick

Could you turn them into jam?
And I have frozen tinned pears before to save waste so think it should work

Not much help but a start
X CC

Seakay

freezing in syrup is a way of preserving apricots
http://www.howtogrow.co.uk/easy-fruit-freezing-guide.html
so I don't see that freezing the tinned fruit will be a problem

[Deleted User]

They are in pear juice in the tins not syrup,so do you think I should rinse the pear juice off then pack in a sugar and water syrup or pack to freeze in the pear juice It does say on the tins contains no preservatives but the expiry date is June 2015 ? I'm not a great jam eater I'm afraid as I don't eat bread.Seemed such a bargain at the price:):)

Seakay

An excellent bargain!

I think that the fruit will be lightly poached even though it is in juice not syrup, so I would tend to think that they will freeze and defrost perfectly well. Fruit juice has quite a lot of natural sugar (fructose etc) in it so I think that it will be a good substitute for light syrup.

I found this on a freezing instructions page:

Types of Packs

There are several ways to pack fruits for freezing: syrup pack, sugar pack, dry pack or
unsweetened pack.
Most fruits have a better texture and flavor if packed in sugar or syrup. However, the sugar
is not necessary to safely preserve the fruit. For those watching their sugar intake, it can be left
out or an artificial sweetener can be substituted.
The type of pack will depend on the intended use. Fruits packed in syrup are generally best for
uncooked dessert use; those packed in dry sugar or unsweetened are best for most cooking
purposes, because there is less liquid in the product.

Another alternative would be to freeze the apricots and the juice separately (it seems a shame to waste either!)