Tuesday, September 15, 2009
For each quart of halved or sliced peaches, combine 1/4 teaspoon ascorbic acid (to prevent darkening) with 1/4 cup cold water. Sprinkle over peaches.
Add 2/3 cup white sugar for each quart of prepared peaches. Mix well but gently.
Spoon peaches into containers, leaving about 1/2 inch headspace; seal containers and freeze.