Halves and Slices
Select firm, ripe peaches with no green color in the skins. Sort,
wash, pit, and peel. For a better product, peel peaches without a
boiling water dip.
Slice if desired
Syrup Pack
Use light or medium syrup. For a better quality product,
add 1/2 tsp crystalline ascorbic acid for each quart of syrup. Put
peaches directly in to cold syrup container. Press fruit down and
add syrup to cover, leaving head space. Seal and freeze.
Sugar Pack
Add sugar to taste and mix well. To retard darkening,
sprinkle ascorbic acid dissolved in water over the peaches before
adding sugar. Use 1/4 tsp crystalline ascorbic acid in 1/4 cup cold
water to each quart of fruit. Pack in to containers, leaving head
space. Seal and freeze.
Water Pack
Pack peaches in to containers and cover with cold water
containing 1 tsp crystalline ascorbic acid to each quart of water.
Leave head space. Seal and freeze.