Here at Full Circle Farm, we do have a half dozen peach trees of various sizes. But the squirrels generally carry off the lion's share of peaches way before they ripen.
So for freezing we purchase seconds from High Hill Orchard in Meriden, Connecticut, a 20 pound case at a time. While not organic, these peaches are ecologically grown with a minimum of spray.
To prepare your peaches you will need:
- wide mouth pint can/freeze jars
- sugar or preferred sweetener
- ascorbic acid (vitamin C)
- unbleached wax paper
|Cut small sheets of wax paper and crumple them to roughly |
the size and shape of the canning jar lid.
|Since we often purchase "seconds," we take care to cut out any bad spots |
as we peel and slice the peaches.
Now add one Tablespoon of sugar and 1/4 teaspoon of ascorbic acid and mix well. Let these ingredients sit in the bowl for awhile, so the sugar and vitamin C crystals dissolve into the peach juice. Sitting for about the time it takes to slice the next quart of peaches is about right. (Check to see that graininess has disappeared.)
|Jar with wax paper filler on top.|
|If you look closely, you can see the wax paper smooshed into the top layer of the peaches.|
Pop your jars into the freezer and enjoy your peaches all winter!