Growing your own apricots can be a satisfactory experience, but whether you grow your own or purchase them fresh from the market, apricots are a sweet and delicious treat. Apricots range from orange to dark yellow and bear a slight resemblance to peaches (although smaller). Serve apricots fresh alone or with other fruits. Keep apricots in the refrigerator for as long as three weeks or keep them in the freezer for up to one year.
Place the apricots into the colander and run cool water over them. Rub the skins briskly with your hands to wash them thoroughly.
Fill the large bowl with 1 gallon of cool water. Add 1 tsp. of ascorbic acid to the water and mix the ingredients until the ascorbic acid dissolves.
Cut the apricots in half with the paring knife and remove the pits. Discard the pits. Use the paring knife to remove the skins and then slice the apricots into quarters.
Place the apricots into the ascorbic acid water as you quarter them to prevent them from turning brown.
Drain the apricot quarters from the water when you finish slicing them all. Fill the freezer containers to the tops (leaving ½ inch of free space at the top). Place lids onto the containers and label the containers with the contents and the freezing date.
Place the apricots into the freezer.