Freezing Peaches
Freezing peaches will preserve this fruit that is available for only a few weeks in the summer. 5 easy methods.
Servings 1 quarts
Calories 241kcal
Cost $4
Ingredients
- 2 pounds peaches
- 1 cup sugar*
- 2 tablespoons Bottled Lemon Juice
- ascorbic acid
Instructions
To blanch peaches
- Start a large pot to boil with water. Set up a large bowl of ice water. Add bottled lemon juice or ascorbic acid (use manufacturer's directions for quantity) to ice bath.
- Wash peaches well. Slice the blossom end (the end opposite the stem end) with an x with a sharp paring knife. To blanch, once water boils, place whole peaches into boiling water for a 1 or so. You should see the skin start to peel away at the x that you made.2 pounds peaches
- Remove from boiling water with a slotted spoon. Immediately add the peach to the ice water bath. Once cool enough to handle, slip the skins off with the paring knife.
To freeze plain slices
- Slice peaches in half. Remove pit. Slice peaches. Toss in a container with lemon juice or ascorbic acid.2 tablespoons Bottled Lemon Juice, ascorbic acid
- Place peaches in a single layer on a parchment paper covered rimmed baking sheet.
- Freeze for an hour or two. Place peaches in freezer bags. Remove as much air as possible. Label and date them. Refreeze.
To freeze in water
- Slice peaches in half. Remove pit. Slice peaches.
- Complete for blanching above. Add peach slices to freezer container. Cover peaches with water, leaving a-inch headspace.
- Freeze.
To freeze in sugar
- Add a layer of peaches to the bottom of a freezer container. Sprinkle with sugar.1 cup sugar*
- Then add another layer of peaches on top and sprinkle that with sugar. Continue until container is full, leaving a one inch headspace. (the space between the product and the top of container)
- Cover. Allow the container to sit on the counter for about 15 minutes, until peaches start to release juice.
- Freeze.
To freeze in syrup
- Use thin syrup or very thin syrup for very sweet peaches and heavy syrup for peaches that are more tart. See quantities in notes below.Add sugar to water in a large saucepan. Stir the mixture until the sugar dissolves. Cool syrup and then chill in the refrigerator.1 cup sugar*
- Fill bags or freezer containers with peach slices. Pour syrup over peaches leaving 1 inch headspace.
- Freeze.
To freeze peach purée
- Cut peaches in half. Remove pit.
- Place in food processor and pulse until a smooth purée forms.
- Pour into freezer containers. Leaving 1-inch headspace.
- Freeze.
Notes
Very thin syrup - 1 cup of sugar to 4 cups of water. Makes 4 cups syrup.
Thin syrup - 1⅔ cups sugar to 4 cups of water. Makes 4¼ cups syrup.
Medium syrup - 2⅔ cups sugar to 4 cups of water. Makes 4⅔ cups syrup.
Heavy syrup - 4 cups sugar to 4 cups of water. Makes 5¾ cups syrup.
Nutrition
Calories: 241kcal | Carbohydrates: 59g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 1171mg | Fiber: 9g | Sugar: 51g | Vitamin A: 1958IU | Vitamin C: 51mg | Calcium: 38mg | Iron: 2mg