Peaches have a short storage life in the pantry, as they are quick to overripen and lose their flavour and texture quality. Freezing allows you to preserve the peaches without losing their flavour, however,the texture of the thawed peaches is softer than that of fresh fruits. Use the frozen peaches for fresh eating, as you would canned fruits, or add the fruits to pies, cobblers and other cooked dishes that call for canned or fresh peaches.
- Skill level:
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Things you need
- Slotted spoon
- Container with lid
- Ascorbic acid
Bring a pot of water to a rolling boil. Set a bowl of ice water near the stove.
Drop two to three peaches into the boiling water. Bring the water back to a boil and cook the peaches for 30 to 60 seconds.
Remove the peaches from the water with a slotted spoon. Drop the fruits into the ice water so they cool quickly.
Peel the skins from peaches once they cool. The brief boiling period doesn't cook the peaches but loosens the skin for easy removal.
Slice the peaches into the desired size. Remove and discard the peach pit.
Place the peaches in a quart-size, freezer-safe container. Leave ½ inch of space between the top of the peaches and the rim of the container.
Sprinkle 2/3 cup of sugar over the top of the peaches in the container. Dissolve ¼ tsp. Of ascorbic acid powder in 3 tbsp of cold water and sprinkle this on the peaches.
Stir the sugar and ascorbic acid mixture into the peaches so the fruit is evenly coated. Seal the container closed.
Freeze the peaches immediately after preparation. Store in the freezer for eight to 12 months.
Tips and warnings
- Remove the peaches from the freezer the day before you need them and thaw for 24 hours in the refrigerator.
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