In 1963, some 45,000 families received information and help in freezing foods as an aid to better nutrition. The following recommendations for freezing peaches come from Clemson's Home & Garden Information Center (HGIC) fact sheet on preserving peaches. For more information on canning peaches and recipes, see the complete fact sheet, HGIC 3140 Preserving Peaches.
Syrup Pack: Select well-ripened fruit and handle carefully to avoid bruising. Sort, wash, and peel.
Prepare 40 percent heavy syrup according to Table 2. For a better quality product, add ½ teaspoon ascorbic acid per quart of syrup. Put peaches directly into cold syrup on container, starting with ½ cup of syrup to a pint container. Press fruit down and add syrup to cover, leaving headspace as recommended in Table 3. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze.
Sugar Pack: To each quart (1½ pounds) of prepared fruit add 2/3 cups sugar. Add ¼ teaspoon ascorbic acid dissolved in 3 tablespoons cold water to prevent darkening. Stir gently until sugar is dissolved or let stand for 15 minutes.
Pack into containers, leaving headspace as recommended in the Table 3. Seal and freeze.
|Type of Syrup||Percent Syrup*||Cups of Sugar**||Cups of Water||Yield of Syrup in Cups|
**In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A larger proportion of corn syrup may be used if a very bland, light-colored type is selected.
|Type of Pack||Container with Wide Top Opening||Container with Narrow Top Opening|
|*Fruit packed in juice, sugar, syrup or water; crushed or pureed fruit, or fruit juice.
**Fruit or vegetable packed without added sugar or liquid.
***Head space for juice should be 1½ inches.