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Unsweetened pack. Pack peaches into containers and cover with cold water containing an antidarkening agent. Leave headspace as in syrup pack. Seal. Freeze; store at 0°F or below.
Syrup pack. Slice peaches directly into cold syrup in container - starting with Vz cup syrup to a pint container. An antidarkening agent will result in a better quality product. Press fruit down and add syrup to cover, leaving needed headspace. A piece of crumpled wax paper will help to keep the pieces of fruit under the syrup. Seal. Freeze; store at 0°F or below.
Sugar pack. Slice peaches into cold water to which you’ve added an antidarkening agent. When ready to package, drain and add 2/3 cup sugar for each quart of prepared fruit. Mix well. Pack into containers leaving needed headspace. Seal. Freeze; store at 0°F or below.
Peachy Twirl Cooler - Makes two 12-ounce servings.
3 medium peaches
1 T. lemon juice
1 tsp. almond extract
2 T. sugar
1 c. milk
1 c. peach ice cream
Peel, pit and slice peaches. Reserve one slice and dip in lemon juice. Place sliced peaches in a blender and puree. Add lemon juice, almond extract, sttgftr and milk. Cover and. blend thoroughly. Mix in peach ice cream. Pour into a large glass. Garnish with reserved peach slice and a sprig of mint. Serve immediately.
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