1. Wash peaches, slice in half, remove pit and peel the peach halves.
2. Slice or dice the peaches to your preference. Then choose one of the three freezing methods.
Pack peaches into a pint or quart-size freezer container or bag, leaving 1/2″ headspace for pints and 1″ headspace for quarts. Pour water over the peaches, maintaining the specified headspace.
Pack a small layer of peaches into a pint or quart-size freezer container. Sprinkle lightly with sugar; repeat layering, leaving 1/2″ headspace for pints and a 1″ headspace for quarts. Cover and let stand for 15 minutes or until juicy before freezing.
Prepare desired syrup (see below). Pack peaches into a pint or uart-size freezer container or bag, leaving 1/2″ headspace for pints and 1″ headspace for quarts. Pour syrup over the peaches, maintaining the specified headspace.
Place the desired amounts of sugar and water (see below) in a large saucepan. Heat and stir until the sugar dissolves. Remove from heat and skim off foam, if necessary.
Very Light Syrup: Use 1 cup sugar and 4 cups water to yield about 4 cups of syrup.
Light Syrup: Use 1 2/3 cups sugar and 4 cups water to yield about 4 1/4 cups syrup.
Medium Syrup: Use 2 2/3 cups sugar and 4 cups water to yield about 4 2/3 cups syrup.
Heavy Syrup: Use 4 cups sugar and 4 cups water to yield about 5 3/4 cups syrup.
Tip: Use 1/2 to 2/3 cup syrup for every 2 cups peaches.
1. Wipe container rims (if using).
2. Seal containers or bags according to manufacturer’s directions, pressing out as much air as possible.
3. Use freezer tape around the lid for a tight seal (if necessary).
4. Label each container or bag wit hits contents, amount, and date. Lay bags flat; add bags or containers to the freezer in batches to make sure they freeze quickly. Leave space between containers or bags so air can circulate around them.
5. When frozen solid, the containers or bags can be placed closer together.
6. Use frozen peaches within 8 to 10 months.
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