Frozen Peaches

By pcander

Ingredients

• fresh peaches
• sugar
• vitamin C or absorbic acid

Preparation

Step 1

Make a syrup of 3 cups sugar to 4 cups water. Add ½ tsp. ascorbic acid to each 4 cups of syrup or 1 vitamin C tablet. Wash, peel and slice peaches into freezer containers and cover with cool syrup to prevent darkening. Don’t loosen skins by dipping peaches in hot water. Leave ½ inch headspace in pints and 1” in quarts. So that the peaches on the top won’t turn dark, hold them under the syrup with a thick pad of folded or crumpled freezer paper or wax paper.