Tuesday, September 15, 2009

freezer peaches

This is a pretty easy recipe and makes a nice sweet syrup for the peaches.

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.


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