Ingredients
- Fresh Peaches
Light Syrup:
- 1 cup sugar
- 4 cups water
Medium Syrup:
- 2-2/3 cups sugar
- 4 cups water
Heavy Syrup:
- 4 cups sugar
- 4 cups water
Instructions
- Start with Fresh Peaches
- Blanch the Peaches working in batches, carefully lower 3 or 4 peaches into the boiling water for 30 to 60 seconds.
- Transfer peaches from boiling water to a bowl of ice water.
- Using a knife or just your fingers peel the skin from the peach.
- It should just slide off!
- Using a sharp knife, cut each peeled peach in half around the pit.
- Gently twist each half to separate.
- Using the knife, pry the pit out of the peach.
- Using a knife slice the peaches into desired portions.
- Choose which way to prepare your peaches for freezing:
Water Pack:
- Place the peaches in a Freezer storage containers or freezer storage bags and cover with water.
Sugar Pack:
- Place the peaches in a Freezer storage containers or freezer storage bags, layering the peaches with sprinkled on sugar.
- Let sit for a few minutes until the sugar turns into juice.
Individual Freezing:
- Place the sliced peaches flat on a cookie sheet and freeze.
- After frozen pop them off the sheet and into a freezer storage bags.
- This method makes it easier to use just a few out of the bag (like in a smoothie) and freeze the rest for later.
Syrup Pack:
- Make a syrup (see below) and pour it over the sliced peaches that are placed in a bag or Freezer storage containers.
- Allow 1/2 to 2/3 cup syrup for each 2 cups peaches.
- Very Light Syrup: Use 1 cup sugar and 4 cups water to yield about 4 cups syrup.
- Light Syrup: Use 1-2/3 cups sugar and 4 cups water to yield about 4-1/4 cups syrup.
- Medium Syrup: Use 2-2/3 cups sugar and 4 cups water to yield about 4-2/3 cups syrup.
- Heavy Syrup: Use 4 cups sugar and 4 cups water to yield about 5-3/4 cups syrup.
- Label each Freezer storage containers or freezer storage bags with its contents, amount, and date.
- Lay the bags flat in the freezer.
- Use frozen peaches within 8 to 10 months.