QuiltE

I might have created some confusion ... when you put the fruit in the ziplocks, you just kind of scatter it in there like it would be on the cookie sheets. What I do is put a bit in the bottom, zip it, then lay flat and kind of smoosh the fruit around (without crushing it!). You'll soon get a sense as to how much you can put in the bottom of the bag to have the right amount.

Other things I do this way are chopped/sliced onions, peppers, celery. If I have them in the freezer, they're ready and waiting to be added into recipes with less work at the time!

Hope this clears up the mud?