Need to freeze plums asap recipe calls for ascorbic acid is it needed?

Cream of tartar is ground, partially neutralized tartaric acid, and not generally a substitute. In the end, they recommend: If your recipe calls for tartaric acid and you don't have it, using cream of tartar might work. For every teaspoon of tartaric acid, replace with two teaspoons of cream of tartar

Chutney is very forgiving, so recipes are going to be approximate. But if you want to stick to it, you'll have to guess at the volume of the raisins, dates and carrots you're not using and add that to your 1/2 of liquid. Remember that all of those veggies have a certain amount of liquid themselves, which releases when they're cooked.

Before freezing, be sure you clean them thoroughly and avoid using any apricots that are damaged. Once apricots are washed and patted dry, cut them in half and remove the pits. Then slice them as you would slice peaches or any other similar fruit.

Boil a medium sized pot of water and dip the slices for about 30 seconds to prevent the skins from toughening, then place in strainer and run under cold water. From this point, freezing them may be done a few different ways, but the most important part is to be sure to include ascorbic acid to keep the apricots from turning brown.

One of the more common ways is to freeze them in a syrup. To make a simple syrup just add one cup of water with one cup of sugar to a pot. Heat and stir until all sugar dissolves. You will need about a half cup of syrup for each pint container you plan to fill with apricots. Then, add 1/8 teaspoon of the ascorbic acid to every cup of syrup.

Pour half of your syrup into a pint sized container you intend to freeze, then layer the apricot slices into the container, leaving about half an inch of space at the top, as the liquid will expand during the freezing process. After that, close the container, label it if preferred, and freeze it!

With this process, frozen apricots should keep for about 18 months if left in the freezer. Best of luck!

If you're referring to ascorbic acid, it's nothing more than vitamin C...

Some recipes should not be cut in half. I would make the whole recipe and freeze the leftovers.

When used in supplements, Vitamin C typically comes in the form of ascorbic acid. Other forms include: calcium ascorbate, sodium ascorbate, and more.

Please allow me to give you some tips on how to freeze raw apples

Freezing apples will prolong the shelf life, and they will remain fresh for up to 12 months. However, after the apples thaw, they need to be used within a day or two because they will deteriorate quickly.

1. Select ripe sweet apples without large bruised areas. Apples that are firm will be easier to peel.
2. Rinse the apples under cold water. Dry them off with paper towels.
3. Dissolve 1/2 tsp. of ascorbic acid into 3 tbsp. of water. You will need 1/2 cup of sugar for each quart of peeled and sliced apples.
4. Peel the apples to remove the skins. Remove any brown spots from the apples with a sharp knife.
5. Remove the core from the apple. An apple corer will work best for this task; they are available at most grocery stores. Slice the apples into 1/4-inch to 1/2-inch slices. Remove the seeds, stems and hard areas of the apple.
6. Combine 1 qt. of apples with 1/2 cup of sugar and the ascorbic acid solution in a large plastic storage bag. Coat the apples evenly with the sugar and solution.
7. Pack the apple slices into freezer containers. You can also freeze the slices on a cookie sheet and then pack them into containers to prevent them from sticking together in clumps.

Thanks for consulting FixYa

Good day! : )

ascorbic acid = vitamin C  . I bet you can get that.