- Step 1: Freeze whole peaches for 1½ to 2 hours Place whole, ripe peaches in the freezer for 1½ to 2 hours, until they are firm but not completely frozen.
- Step 2: Mix ascorbic acid and sugar in a large bowl Combine the ascorbic acid with the sugar in the mixing bowl.
- TIP: Use ascorbic acid to prevent the peaches from browning during the mixing or freezing process.
- Step 3: Peel and slice the peaches Remove the peaches from the freezer. Peel and slice them into the mixing bowl with the sugar and ascorbic acid.
- Step 4: Combine peaches and sugar mixture Mix the peaches with the sugar and acid, being sure to completely coat all of the slices. Then let the mixture stand for 5 to 10 minutes, until the peaches start to release their juices.
- Step 5: Label freezer bag and add 2 cups fruit Label a quart-sized freezer bag with the date. Place 2 cups of the fruit and sugar mixture into the bag.
- TIP: Place an empty freezer bag inside a medium-sized measuring cup and fold the top of the bag over the lip of the cup to make the filling process easier.
- Step 6: Remove air from the bag and seal Remove all of the excess air from the freezer bag and seal it.
- Step 7: Freeze peaches Place the bag in the freezer. Defrost overnight in the refrigerator to thaw, and enjoy a little taste of summer anytime.
- FACT: California is the leading peach-producing state in the United States. South Carolina ranks second, with Georgia falling third.
You Will Need
- 4 medium peaches
- 1u00bd tsp. ascorbic acid
- 1u00bd c. sugar
- A mixing bowl
- A peeler
- A knife
- A quart-sized freezer bag
- A measuring cup (optional)