Showing you how we freeze our fresh peaches! There's nothing like pulling a bag of frozen fruit out of the freezer that you grew or bought at the local farmers market or in my case this year our grocery store, in the middle of Winter and make a cobbler and enjoy the fruit of your labors, pardon the pun
Everyone take note, we need to stock up, however we can, freezing, dehydrating, canning, dry goods!
Directions
*Fresh ripe peaches, not overripe
*2/3 c white sugar per 1 quart of fresh peaches
2 tsp lemon juice or *2 tsp Fruit Fresh per quart of peaches
3 bowls
Ice
fill a large stock pot full of hot water and bring to boil. Before I blanch my peaches, I have my cold-water bath ready because peaches do not take long in the boiling water. I fill my clean sink up with cold tap water and add 4 trays of ice, you do according to what you have, just make sure it is very cold. This is called shocking the fruit or veggies to stop the cooking process. Let stay in the cold water until cool enough to handle.
I have 3 bowls ready, 2 large and one small, large for the peach's slices, sugar and lemon juice, one for the peels, and one for the seeds.
I save my peels, not my seeds for later jelly making, video to come. Also make my apple jelly this way. Willis loves it!
After all peaches are peeled, sliced in large bowl, add 2/3 c white sugar per quart or 4 cups of peaches. Let stand for 10 minutes or until the sugar is completely dissolved, stir around a bit in bowl to distribute the sugar and lemon juice or fruit fresh. Measure out how many cups you want in your freezer bags or freezer containers. I measured 4 cups per bag for pie. Seal bag getting all the air out that you can, this will help avoid freezer burn. Freeze asap. Hope Ya enjoyed this video, Have a great day from Lazy K Homestead
*this portion of the recipe came from the BALL BLUE BOOK. 37th edition page 146
28 авг 2024
