Powdered ascorbic acid (vitamin C or FruitFresh) sprinkled on peaches or mixed with syrup keeps them bright and fresh looking for recipes or preserving.
•Peach halves or slices packed with sugar or in sweetened syrup remain plumper and firmer than peaches packed without sugar.
•Use medium or light syrup to preserve the fresh fruit taste.
•Frozen peaches make excellent pies or cobblers. When preparing peach pie filling, be sure to account for the sugar added to peaches before freezing.
•Frozen peaches used raw in fruit salad or compotes are best served with a few ice crystals still remaining. If completely thawed, they will become mushy.
•Puree peaches, add a dash of lemon juice, sweeten to taste and freeze in small quantities to be used as toppings for ice cream, yogurt, pancakes or waffles.
•Peaches can be stored in the freezer at 0ºF for eight to twelve months.
•One bushel (48 pounds) of peaches yields 32 to 48 pints for freezing.
the easiest - I learned from my grandfather to just throw the peaches in the freezer whole. You put about a dozen in each bag - take them out as you need them.
Run the peach under luke-warm water and the peel slips off. Let it sit for a couple of minutes, slice the peach and use as you want. You'll be surprised at he consistency - quite nice!
