Freezing Peaches.?

Question

I need a recipe to freezing peaches-- got any??

Answer 1

We have the best peaches here in Louisiana. They way I freeze them is to peel them and drop them in a pan that has a little salt and lots of water. I slice them and drain them and add sugar over them. I give the sugar a little time to "melt" over the peaches them stir gently. Place in freezer bags (not too many in a bag), get all the air out and lay flat to freeze. You may need to wipe the bags off if you dripped some on the outside. You don't want a sticky mess. I LOVE TO TAKE THEM OUT OF THE FREEZER AND EAT THEM FROZEN!! YUMMMMM!!

Answer 2

The most important thing about freezing or canning anything is to start with good fruit. Make sure the fruit is high quality, because it's not going to get any better after you freeze/can it.

What my mom would do would be take of the skin, slice them, put them in a zip-loc bag, sprinkle a bunch of sugar on them, close the bag and shake to distribute the sugar, then freeze.

Here's something from the Louisiana government that is probably a better quality way of doing it:

Freezing Peaches
□ Ripe peaches
□ Sugar or medium sugar syrup
□ Ascorbic acid or commercial mixture of
ascorbic acid

Select well-ripened fruit, and handle carefully to keep
from bruising.

Drop peeled fruit into a mild salt solution. Drain and
slice. Freeze with sugar, in a medium sugar syrup,
without sugar or with an artificial sweetener. Sugar
helps protect color, flavor and texture.

To freeze with sugar: Add ¼ teaspoon ascorbic acid
or 1 teaspoon of commercial color control to each cup
sugar.

Mix ½ to 1 cup sugar with 4 to 5 cups sliced peaches;
stir gently. Allow to stand 10-15 minutes until sugar is
dissolved and syrup covers peaches. Package in
moisture-vapor-proof freezing containers. Leave ½-
inch headspace. Place a piece of crumpled waxed paper
or freezer paper on top in the rigid containers to keep
peaches under juice. For bags, fill and push out as
much air as possible. Seal airtight, label and freeze
immediately at 0 degrees F.

To freeze in sugar syrup: Dissolve 1 cup sugar in 2
cups water for a medium syrup or 1 cup sugar to 3 cups
water for a light syrup. Add ¼ teaspoon ascorbic acid
or 1 teaspoon of a commercial color control to each cup
of syrup. Fill freezing container ¼ full of syrup. Slice
peaches directly into syrup. Fill container, cover with
syrup, leaving ½-inch headspace. Place a piece of
crumpled waxed paper on top. Seal airtight, label and
freeze immediately.

To freeze without sugar: Dissolve ascorbic acid or
color control in a smaller amount of water. Sprinkle
over peaches and stir, being sure they are well-covered
with the ascorbic-acid solution. Package as above.

To freeze with artificial sweetener: Mix artificial
sweetener and ascorbic acid with 1 or 2 tablespoons of
water. Sprinkle over sliced peaches and mix well,
covering each slice.

Answer 3

blanch for 1 minute cold dip and remove the skin-drop each peach into salt bath ((1 tablespoonsalt to 1 quart water ))or in a citric acid soulition ((1/4 t citric acid to 1 quart of water ))drain and slice directly inti carton cover with thin syrp

select a firm fruit sugar syrp or in dry sugar--syrp perserves the best flavor