Had to re-post this as our peaches are coming in like CRAZY!!
|Reliance Peaches grown in Weathersfield Vt|
Step 1. Make the Syrup
Measure out the water.
Add the Sugar.
Bring to a boil and set aside.
If you make too much, just put it in the fridge (about one week) and use it the next time you freeze peaches. My peach harvest usually lasts 3-4 weeks.
I pick out the ones that are slightly soft to the touch and fairly pink
Step 3. Remove the Skin
Step 4. Ice the peaches
To peel the skin just lightly rub the peach. The skin will slide off easily, if not pop it back in the boiling water for another minute then ice bath again.
Remove any bruises and slice the peach in half.
Step 5. Acid to prevent browning (oxidation)
Toss the peaches with a splash of lemon juice and sprinkle with Citric Acid or Fruit Fresh (both from Ball Canning--they sell them at KMart, Walmart or online.)
Let the peaches set a few minutes to absorb the acid. Some peaches may brown when you thaw them but they taste fine or you can just cut the brown part away before serving--it's just normal oxidation.
Step 6. Get ready to Freeze
Spoon the peaches into freezer safe containers and cover completely with the syrup.
When you are ready to eat them thaw them in your refrigerator about a day before serving. Great for ice cream toppings, Peach Bellinis and just plain old peaches for dessert!
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