[ad_1]
There are different methods to freeze peaches, including using dry sugar or syrup, water or juice. Only ripe peaches should be used, and they should be peeled and treated with an anti-darkening agent before being frozen in heavy plastic containers. Frozen peaches can be used in various recipes.
Freezing peaches isn’t difficult and there are several methods that can be used to freeze peaches. For example, peaches can be frozen with dry sugar or syrup. You can also freeze fresh peaches in water or juice. Peaches frozen in water or juice do not have the same color as those frozen with added sugar. It’s a good idea to experiment with different methods of freezing peaches using specific recipes before building larger batches with your preferred method.
The dry pack method used to freeze peaches involves mixing in the white granulated sugar before freezing the fruit. The syrup method takes longer as the sugar is cooked with water in a pan on the stove until the sugar dissolves to create the syrup. The syrup needs to cool before being added to the peaches. The amount of sugar and water needed depends not only on how much peaches are frozen, but also how sweet a syrup is: lower sugar recipes for frozen peaches make a thin or light syrup, while higher sugar versions make a thicker syrup. thick or heavy. Water or fruit juice can be used in place of syrup or granulated sugar to freeze peaches.
Regardless of the method of freezing the peach, the preparation is the same. Only ripe peaches should be used for freezing. If the peaches are overripe they may be mushy after being frozen. If unripe peaches are used, the flavor is likely to be weak. When preparing to freeze peaches, the fruit should be washed thoroughly before being placed in a pot of boiling water for about a minute to make it easier to peel the skins.
Peeled peaches can be halved, sliced, or chopped for freezing. If exposed to air for too long, peeled peaches will darken in color unless an anti-darkening agent is used. Lemon juice or ascorbic acid can be used to help prevent peaches from darkening. Ascorbic acid is vitamin C and is available in the canned fruit sections of many supermarkets. After sprinkling the anti-darkening agent, sugar, syrup, water or juice is added to the peaches.
The ready-to-freeze peaches are then placed in plastic containers, glass freezer jars or plastic freezer bags. Plastic containers need to be heavy and not the flimsy containers that products like cottage cheese and yogurt are sold in. Frozen peaches can be added to blender drinks or used as a topping for simple ice cream or pies. They can also be cooked into potato chips and fruitcakes. A fruit crisp is cut or chopped fruit that is topped with a mixture of oatmeal, flour, sugar, and cinnamon and then baked until the top is golden brown.
[ad_2]