Freezing peaches????
lizbeth-gardener
2 years ago
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frozen peaches question again, attempt 2
Comments (3)Lilacs of May, peaches are REALLY easy to freeze. I don't do anything very complicated at all. Just put into boiling water for about 45 to 60 seconds to scald them, which makes the skin peel easily. Then, I slice into a bowl, sprinkling as a go with Fruit-Fresh or my homemade version, which is just regular Vitamin C tablets crushed in a food processor to a powder and mixed with Sugar (Splenda is fine, too, if you wish instead of sugar). I think that the reason your frozen peaches browned was the Vitamin C content of the water bath wasn't high enough, and most of it STAYED in the water. Much better to put it directly onto the peaches, as above. I often just put an extra pinch, say 1/4 teaspoon, of pure powdered Vitamin C in each quart bag of sliced fruit - it disolves completely and is flavorless, so you don't even know it's there. By the way, I read your other post about the unripe peaches. I disagree with the statement above that they will not ripen. If WAY too green, no, but once they get to the point that the skin is developing a blush and the flesh is even barely starting to turn golden around the pit (unless a white-fleshed peach, of course!), it WILL ripen, perhaps not as nice and tasty as tree-ripened, but it will be edible and no worse than a grocery store peach. Good luck with the peaches. Dennis SE Michigan...See MoreFreezing Peaches?
Comments (5)Yes, dried peaches are quite good. I freeze peaches when they are fully ripe. Peel them, slice them and drop them into a water bath containing a couple of tablespoons of frozen orange juice concentrate. That will keep them from darkening as you get the whole batch ready to freeze. Then I scoop them out with a slotted spoon and fill sandwich size ziploc bags. Press out the air and prop them zipper side up in the freezer until they are frozen. Then the smaller bags get put into a larger ziplock. So they are frozen with a very light coating of dilute orange juice on them. They are drained before freezing, but not rinsed. I have purchased frozen peaches that are dry frozen. There is nothing else but peaches listed on the label, so maybe they are flash frozen so they don't have time to darken....See MorePeaches - freezing techniques?
Comments (31)Lilacs - Try a freezer jam for your peaches, you should be able to get everything you need at the grocery right by you, including the freezer containers. 3 cups prepared fruit (about 2 lb. fully ripe peaches) 4-1/2 cups sugar, measured into separate bowl 2 Tbsp. fresh lemon juice 3/4 cup water 1 box SURE.JELL Fruit Pectin RINSE clean plastic containers and lids with boiling water. Dry thoroughly. PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared peaches into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally. MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to peach mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. http://www.kraftfoods.com/Recipes/JamsJelliesPreserves/FreezerJamsJellies/30MinutesToHomemadeSURE.JELLPeachFreezerJam.html Jen Here is a link that might be useful: Freezing fruit...See MoreFreezing peaches for pie
Comments (13)I usually can peaches to save freezer space for beef and pork, which we raise ourselves, but I freeze a few for cobbler and pie as Iike the texture better, canned peaches seem softer when baked into a pie, etc. I blanch the peaches, peel them and put them into a solution of water with a couple of Vitamin C tablets broken open and dissolved in. Far cheaper than Fruit Fresh and it keeps the fruit from browning. Slice them, put them into a single layer on a sheet tray and freeze. If they stick just a few minutes will allow them to thaw just enough to release. Into a ziplock bag and into the freezer, and the individual slices let me take out just enough for a smoothie for the grandkids, a small batch of turnovers, some ice cream, topping for pancakes, whatever. I never use any sugar or syrup when freezing this way and even if I'm making scones or muffins the frozen slices still are easy enough to cut into smaller chunks. I've also done as Donna states and put all filling ingredients in a ziplock bag ready for use. The only thing I do differently is that I freeze the bags right in my pie plates, so they are the right shape to just plop into my pie crust for pie or into the pan to thaw and get ready for cobbler or crisp topping. When they are frozen they can be removed from the pie plate and stacked up for later use and the pie plate goes back into the cabinet for future use. Annie...See Morelizbeth-gardener
2 years agolizbeth-gardener
2 years agolizbeth-gardener
2 years ago
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