Freezing peaches from Terhune Orchards is quick and easy. In February you will be glad you took the time this summer because you will have peaches which taste tree-ripened and delicious for those special dinner parties or just to treat yourself.
Ingredients:
1/4 teaspoon of crystallized ascorbic acid (Vitamin C) dissolved in 1/4 cup of cold water Choose fully ripened freestone peaches from Terhune Orchards. If the peaches are soft enough to eat and peel easily, they are ready. If not, keep them at room temperature a day or two more. Wash, pit and peel your peaches. You can dip a few peaches at a time into boiling water for 2 or 3 seconds to loosen the skin. Don’t allow the peaches to remain longer in the boiling water as it will partially cook them which might make them mushy. Transfer them to a large bowl or sink of icy cold water. The skins should just slip off.
Directions:
The following method of freezing is one I have found to be the easiest and most reliable.
- Peel and pit the peaches, then put them into a bowl of cold water to which you have added some crystallized ascorbic acid (the same as “powdered” ascorbic acid). This will prevent darkening while you work.
- Slice the peaches into a plastic freezing container, leaving 1/2 inch head space to allow for the peaches and juice to expand when they freeze.
- Dissolve 1/4 teaspoon of crystallized ascorbic acid (Vitamin C) in 1/4 cup of cold water. Pour this mixture over the sliced peaches.
- Sprinkle 1/4 cup of sugar over the peaches, more or less according to your taste. These measurements are for 1 quart freezing containers. I do not use freezer bags for peaches. The bags do not seem to work as well. The peaches dry out. Seal the container and shake gently once or twice. Put the container into your freezer, peaches keep well for a year but usually they are eaten much faster.
To defrost, put the plastic container in a pan of warm water for 10-20 minutes. Use immediately after defrosting. What a delight these peaches will be next winter.
Freezing peaches from Terhune Orchards is quick and easy. In February you will be glad you took the time this summer because you will have peaches which taste tree-ripened and delicious for those special dinner parties or just to treat yourself.
Ingredients:
1/4 teaspoon of crystallized ascorbic acid (Vitamin C) dissolved in 1/4 cup of cold water Choose fully ripened freestone peaches from Terhune Orchards. If the peaches are soft enough to eat and peel easily, they are ready. If not, keep them at room temperature a day or two more. Wash, pit and peel your peaches. You can dip a few peaches at a time into boiling water for 2 or 3 seconds to loosen the skin. Don’t allow the peaches to remain longer in the boiling water as it will partially cook them which might make them mushy. Transfer them to a large bowl or sink of icy cold water. The skins should just slip off.
Directions:
The following method of freezing is one I have found to be the easiest and most reliable.
- Peel and pit the peaches, then put them into a bowl of cold water to which you have added some crystallized ascorbic acid (the same as “powdered” ascorbic acid). This will prevent darkening while you work.
- Slice the peaches into a plastic freezing container, leaving 1/2 inch head space to allow for the peaches and juice to expand when they freeze.
- Dissolve 1/4 teaspoon of crystallized ascorbic acid (Vitamin C) in 1/4 cup of cold water. Pour this mixture over the sliced peaches.
- Sprinkle 1/4 cup of sugar over the peaches, more or less according to your taste. These measurements are for 1 quart freezing containers. I do not use freezer bags for peaches. The bags do not seem to work as well. The peaches dry out. Seal the container and shake gently once or twice. Put the container into your freezer, peaches keep well for a year but usually they are eaten much faster.
To defrost, put the plastic container in a pan of warm water for 10-20 minutes. Use immediately after defrosting. What a delight these peaches will be next winter.