Preserving Avocados only takes two ingredients and a few minutes of preparation. The Avocados hold up very well in the freezer and do not change color. Now I always have Avocados on hand and ready to go for any recipe. Great to use for sandwiches, salads, dressing and dips. Busy Just Got Easy.
Avocados should be soft-ripe with bright green or purplish rind.
Wash and cut Avocados in half and remove pit.
Scoop pulp from rind and mash with a fork or potato masher.
Mix 3 tablespoons lemon juice with each quart of puree.
Pack into jars to within 1 inch of top and close with cap and screw band tightly
Or I like to use snack-sized closeable bags.