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Thursday, January 15, 2009
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Author: CRAYTON
PubID: YHE-0046
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Title: |
FREEZING PEACHES
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Pages: 4
Balance: 0
Status: OUT OF STOCK
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YHE-46 FREEZING PEACHES
YHE-46, Reprinted Dec 1997. Evelyn
Crayton, Extension Foods and Nutrition
Specialist, Associate Professor, Nutrition
and Food Science, Auburn University
Food Preservation
A Closer Look
Freezing Peaches |
Fresh
peaches are delicious to eat and so are frozen ones. That is if
you prepare, freeze, and store them correctly. Peaches are easy
to freeze. They can be frozen, sliced or in halves, using sugar
or syrup. So why not freeze some? Here's how you do it:
- Select ripe fruit as though you were going to eat it right
now.
- Wash the fruit to remove dirt and insect spray.
- Put 5 or 6 peaches in a thin cloth bag. Tie bag at the top.
Drop into rapidly boiling water. Leave for 1 minute. Be sure
peaches stay under the boiling water.
- Take the bag of peaches from the boiling water. Place in
cold tap water (ice water is good). Untie bag. Remove peaches
and put them back in cold tap water.
For SYRUP METHOD and SUGAR METHOD follow steps below
Syrup Method
- To make the syrup for 1 pint of fruit, just add 3/4 cup of sugar to 1 cup of water. Stir until
sugar is dissolved. (One teaspoon of ascorbic acid mixture can
be added to help prevent fruit from turning dark.)
- Now take a thin paring knife and slip the skin from the peach.
- Slice the peach or cut into halves. Drop in the syrup. Peel
and prepare the other peaches as you did this one.
- Use a moisture-vapor-proof freezer container to pack the
peaches in. Press peaches down to remove as much air as possible.
Pour syrup over peaches, using the same syrup as was used in
step 6. Leave 3/4-inch
space at the top. The syrup will expand when it freezes. Seal
the package.
- Label and date. Place in the coldest part of the freezer.
Sugar Method
- To 1 quart of water add 1/4
teaspoon of citric acid or ascorbic acid mixture. (This helps
prevent fruit from turning dark.)
- Using a thin paring knife, slip the skin from the peach.
Drop peach in the water mixture made in step 9. Peel other peaches.
- ake fruit from water mixture, quickly slice or cut peaches
in halves. (You can add 1 teaspoon of ascorbic acid mixture to
1/4 cup of water.
Pour this over the sliced peaches and stir. This helps prevent
fruit from turning dark.) To 2 cups of sliced peaches add 1/3 cup of sugar. Stir
to coat peaches with sugar. Taste to see if peaches are sweet
enough. You may need to add a little more sugar.
- Pack sugared peaches in a moisture-vapor-proof freezer container.
Press fruit down to remove air. Fill to within 1/2-inch of the
top of the freezer container.
- Seal, label, and date. Store in the coldest part of the freezer.
You will need for either
method:
5 ripe peaches
2 qt. thin cloth bag
8-inch string
1 gal. boiler with hot water
Pt. moisture-vapor-proof freezer container
Marking pencil (or wax crayon)
Large spoon
Thin blade paring knife
Quart bowl
Dishpan (or sink)
Ice water |
Add these ingredients for the Syrup
Method:
3/4 cup sugar
1 teaspoon ascorbic acid mixture (optional)
1 cup water
Add these ingredients for the Sugar
Method:
1 qt. of water in 2-qt. bowl
1/4 teaspoon citric acid or ascorbic acid mixture
1/3 cup sugar
1/4 cup water and 1 teaspoon ascorbic acid mixture (optional)
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For more information, contact your county Extension office. Visit http://www.aces.edu/counties or look in your telephone directory under your county's name to find contact information.
Issued in furtherance of Cooperative Extension work in agriculture and
home economics, Acts of May 8 and June 30, 1914, and other related
acts, in cooperation with the U.S. Department of Agriculture. The Alabama
Cooperative Extension System (Alabama A&M University and Auburn
University) offers educational programs, materials, and equal
opportunity employment to all people without regard to race, color,
national origin, religion, sex, age, veteran status, or disability.
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