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Today’s Woman Judy Burtner Extension Agent, Home Economics FREEZING PEACHES The peach crop is coming in, according to the requests received for information regarding the freezing of them. Peaches in halves or slices have better quality when packed in syrup or with sugar, but a water pack will serve, if sweetening is not desired. Select firm, ripe peaches with no green color in the skins. Sort, wash, pit, and peel. Fora better product, peel peaches without a boiling water dip. Slice, if desired. For a syrup pack, use 40% syrup which includes 3 cups of sugar to 4 cups of water. For a better quality product, add 1/2 teaspoon crystalline ascorbic acid for each quart of syrup. Put peaches directly into cold syrup in container...starting with 1/2 cup syrup to a pint container. Press fruit down and add syrup to cover, leaving head space of 1/2” to 1”. Seal and freeze. For a sugar pack ... to each quart (1/3 pounds) of prepared fruit add 2/3 cups sugar and mix well. To retard darkening, sprinkle ascorbic acid dissolved in water over the peaches before adding sugar. Use 1/4 teaspoon crystalline ascorbic acid in 1/4 cup cold water to each quart of fruit. Pack into container, leaving head space. Seal and freeze. For a water pack, pack peaches into container and cover with cold water containing 1 teaspoon
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