Freezing Peaches, Plums and Nectarines

Freezing Peaches, Plums and Nectarines:

1) Using a sharp knife, make a small X on the bottom of each piece of fruit.

2) Blanch - Bring a large pot of water to a boil, fill a large bowl with ice water, and working in small batches, place a few pieces of fruit into the boiling water for 30 seconds to a minute.

3) Use a slotted spoon and transfer the fruit from the boiling water into the bowl of ice water.

4) When the peaches are cool enough, use a pairing knife or your hands to peel the skin. Also, remove the pit.

5) Slice

6) Freeze in either the Syrup Solution, Water, or Sugar.

Syrup: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit. Place sugar and water in a large saucier. Mix until the sugar has dissolved. Refrigerate until it is completely chilled.

• Very light syrup: Use 1 cup of sugar and 4 cups of water.
• Light Syrup: 1-1/2 cups of sugar and 4 cups of water.
• Medium Syrup: Use 2-1/2 cups of sugar and 4 cups of water.
• Heavier Syrup: use 4 cups of sugar and 4 cups of water.

Water: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit.

Sugar: Pack a small layer of fruit into a pint of quart-size freezer container or bag. Sprinkle lightly with some sugar, repeat the layering. Be sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Cover and let stand for about 15 minutes or until it looks juicy before freezing.