Recipe: freezing apples and pears

I have never frozen pears, only canned them in a light syrup. They may be frozen, though. Here is the information. Also, ascorbic acid is Fruit Fresh.

FREEZING PEARS

Halves or quarters
Select pears that are well ripened and firm, but not
hard. Wash fruit in cold water. Peel, cut in halves or
quarters and remove cores.

Heat pears in boiling 40-percent syrup for 1 to 2 minutes,
depending on the size of pieces. Drain well and cool.

Pack pears into containers and cover with cold 40-percent
syrup (1 cup water to 2/3 cup sugar). For a better
product, add 3/4 teaspoon ascorbic acid to a quart of
cold syrup. Leave 1/2 inch headspace. Seal, label and
freeze.

FREEZING APPLES

Apple, slices
Syrup pack is preferred for apples to be used for fruit
cocktail or uncooked dessert. Apples packed in sugar or
frozen unsweetened are good for pie making. For better
quality, slice apples into an ascorbic acid solution to
prevent darkening.

Select full-flavored apples that are crisp and firm, not
mealy in texture. Wash, peel and core. Slice medium apples
into twelfths, large ones into sixteenths, and drop
immediately into ascorbic acid/citric acid mixture.

Pack in one of the following ways:

Syrup pack
Use 50 percent syrup (1 cup sugar to 1 cup water). For a
better quality frozen product, add 1/2 teaspoon ascorbic
acid to each quart of syrup. Slice apples directly into
cold syrup in a container, starting with 1/2 cup syrup to a
pint container. Press fruit down in containers and add
enough syrup to cover. Seal, label and freeze.

Sugar pack
Over each quart (1 1/4 pounds) of apple slices sprinkle
evenly 1/2 cup sugar and stir. Pack apples into containers
and press fruit down, leaving headspace. Seal, label and
freeze.

Unsweetened pack
Follow directions for sugar pack, omitting sugar.