Select well-ripened fruit and handle carefully to avoid bruising. Wash them in several changes of cold water. Peel the fruit by hand, and drop it into ascorbic acid-citric acid mixture. Prepare in one of the following ways:
SUGAR PACK:
Thoroughly mix 2/3 cup sugar and 1/4 teaspoon ascorbic acid for each quart of fruit. Pit the fruit, slice it into a bowl and sprinkle the sugar-ascorbic acid mixture. Continue until you have 1 quart slice fruit mixed with the 2/3 cup sugar. Allow these to stand until sugar dissolves (about ten minutes). Pack the sliced fruit into can or freeze jars or plastic freezer boxes. Crumble a piece of freezer wrap and place it in top of the container. Seal, label and freeze.
SYRUP PACK:
Prepare A 50 % syrup and add 1/2 teaspoon ascorbic acid for each quart of syrup. Pour 1/2 cup syrup into can or freeze jars or plastic freezer boxes. Pit the fruit; slice into the container, shaking container to fill all space; add more syrup if needed. Seal, label and freeze.
PUREE:
Pit and slice 1 lb. fruit; add 2 tablespoons sugar and 1/4 teaspoon ascorbic acid. Place the mixture in a food blender and convert into a liquid. Pour the mixture into pint can or freeze jar or plastic freezer boxes. Place a disc made from aluminum foil or plastic over the top of puree to prevent discoloration. Seal, label and freeze.