Preserving Peaches

Eating fresh fruits and vegetables are wonderful this time of year.  To extend the fresh like season fruits and vegetables can be preserved successfully.

Peaches are a popular fruit that are often frozen to maintain that fresh flavor.

In freezing use the best quality fruit available.  Choose peaches that are firm ripe and have good color.  Freeze fruit immediately, if there is a delay make certain the fruit is refrigerated.  Prepare peaches in small batches to maintain quality.

Fruits can successfully be frozen with added sugar, syrup, dry or other unsweetened methods.  Some fruits keep better texture and flavor.  Fruits packed in syrup are generally best for uncooked dessert use, those packed in dry sugar or unsweetened are best for most cooking purposes because there is less liquid.

Peaches are best in a syrup pack of 1-3/4 to 2-3/4 cups of sugar to 4 cups of water.  This mixture is brought to boil and cooled before using.  Because peaches turn brown, adding ½ teaspoon ascorbic acid per quart of syrup shortly before using is advisable.  It is easiest to put about ½ cup syrup in container and then add peaches, cut side down and add syrup to cover.  If you place a small piece of crumpled wax paper on top of fruit, it will hold down the fruit into the syrup.

Sugar pack is another option for peaches.  Use 2/3 cup sugar to a quart (1-1/3 lbs.) peaches.  Stir gently until sugar is dissolved and let stand about 15 minutes.

To prevent darkening of peaches, sprinkle ascorbic acid dissolved in water on peaches before adding sugar.  A good way to do this is when peeling the peaches hold them in ascorbic acid water until ready to freeze.  You can also use lemon-lime soda, or vinegar in the water to stop browning.

Pectin syrup is another option for freezing peaches.  To complete this method, combine one package powdered pectin with 1 cup water in a saucepan.  Heat to boiling and boil 1 minute.  Remove from heat and add 1-3/4 more cups of water to pan.  It makes a thinner syrup.  Put peaches in container, using a small piece of crumpled water resistant material, submerge peaches.  Seal tightly.

Sugar substitutes may be used for unsweetened packs.  They can be added before freezing or just before serving.  They will add flavor but do not prevent discoloration.

Label every container and pack them in the freezer, then in the midst of cold weather, enjoy peaches almost like fresh.

For more information or if you have any questions contact the Ohio State University Extension Wood County office at 419-354-9050 or E-mail wood.osu.edu.