Freeze Fresh Peaches

By MJH

Ingredients

• Peaches
• Freezer bags
• 1/4 cup lemon juice
• 4 cups water

Details

Adapted from ehow.com

Preparation

Step 1

Allow 2 to 3 pounds peaches for each 1 litre container.

Gently rinse peaches to remove the "fuzz" than covers the skin and any residual chemicals used by the grower.

Remove skin by peeling peaches or using the blanching method.

Blanching Method:
What you will need:
Peaches
Pan of Boiling Water
Bowl of Ice Water
Slotted Spoon
Knife
Step 1:
Prepare a bowl of ice and cold water.
Step 2:
On the stove, bring a pan of water to a boil.
Step 3:
Gently place your peach in the pan of boiling water and leave it there for about 45 -60 seconds.
Step 4:
Using a slotted spoon, remove the peach from the boiling water, and immediately place it in the bowl of ice water, and leave it there for about 20 - 30 seconds. (This process stops the fruit from actually cooking).
Step 5:
Remove the peach from the ice water and gently cut the peel of the peach off using a paring knife.



Halve and pit fruit, slice if desired.

Like many other fruits, when freezing peaches, they tend to darken when peeled or cut and exposed to the air.
To help prevent this place fruit in a colour protection solution as soon as it is peeled and cut.
Then, when all the peaches are prepared, drain the peaches and proceed with the freezing process.

Use colour protector product such as "Fruit Fresh", or make your own by mixing 1/4 (50 ml.) cup bottled lemon juice with 4 cups (1000 ml.) water.

Freezing Methods:
There are three methods of freezing fruit which are recommended:
Dry Pack Method - pack prepared peaches into freezer safe containers or bags. Seal, label and freeze.

Sugar Pack Method - combine the prepared fruit with sugar (*according to desired sweetness), pack into freezer safe containers or bags, leaving 1/2" headspace. Seal, label and freeze.

Syrup Pack Method - pack the prepared fruit into freezer safe containers or bags, cover with syrup (*according to desired sweetness), leaving 1/2" headspace. Seal, label and freeze.

*Suggested sugar and water concentrations to make syrup: Prepare desired syrup, allowing 1 to 1 1/2 cups for each quart.

It may also possible to use sugar substitutes such as "Splenda". Use these products as per the manufacturer's instructions.

Select a syrup to suit the sweetness of the fruits to be canned - and the sweetness level you prefer.
Measure the desired amount of sugar and water into a saucepan.
Bring to boiling, keep warm.

For very light syrup, use 1 1/4 cups of sugar with 5 1/2 cups of water to yield 6 cups of syrup.

For light syrup, use 2 1/4 cups of sugar with 5 1/4 cups of water to yield 7 cups of syrup.

For medium syrup, use 3 1/4 cups of sugar with 5 cups of water to yield 7 cups of syrup.

For heavy syrup, use 4 1/4 cups of sugar with 4 1/4 cups of water to yield 7 cups of syrup.

Special Note:
If you do not want the frozen peaches to freeze/stick together, you can use the following method, (ONLY for use with the dry pack - no sugar method), so that you can more easily remove a desired amount of frozen peaches from the freezer when you wish to use them.

Arrange prepared peaches, (including the process of protecting the colour of the peaches) on a parchment or wax paper-lined tray.

When the peaches are semi-frozen, (after about 5 hours), pack them into freezer safe containers or bags.