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Freezing Peaches Recipe | |
Potpourri | |
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Ingredients:
Syrup For FruitVery thin 1C. sugar & 4 C. water Thin 1-2/3 C sugar & 4 C. water Med. 2-2/3 C. sugar & 4 C. water Heavy 4 C. sugar & 4 C. water Use hot syrup for canned fruit & chilled for frozen fruit. Allow 1/2 to 2/3 cup syrup for each 2 cups of fuit. Sugar Pack: Place a small amount of fruit in container & sprinle lightly with sugar; repeat layering. Cover & let stand for 15 minutes or until juicy. seal Water Pack: Cover fruit with water. Do not use glass jars. Maintain recommended headspace. Unsweetened fruit juice may also be used. Head Space : unsweetened or drypack (no sugar) 1/2 inch unless otherwise directed. Sugar, syrup, or water (wide -top containers, straight or slightly flaired side) 1/2 inch for pints & 1 inch for quarts. Narrow-top containers & freezings jar, 3/4 inch for pints & 1 1/2 inch for quarts.
Directions:
Peaches & Nectarines: Allow 2 to 3 lbs. per qt. To peel immerse in boiling water for 20-30 seconds or until skins crack; remove & plunge into cold water. Halve & pit. If disired, slice. Treat with ascorbic-acid color keeper solution; drain.Freezing: Use syrup, sugar or water pack leaving the recommended head space. | |