To freeze, slice apricots in half and remove the pit, which will impart a bitter flavor. Dip in an ascorbic acid solution to discourage discoloration. Place in airtight baggies in the freezer up to 3 months.
With some varieties, the skin will become tough if frozen without blanching first.
Simply blanch in boiling water for one minute, plunge into cold water, drain and freeze. Apricots may also be packed in sugar or syrup for freezing and frozen up to 1 year.