How to freeze can peaches

Question

I want to freeze fresh peaces and put like a sugarry syrup on them but i didn't know if anyone had any recipes or knew how to go about doing this! thanks!

Answer 1

Actually you can freeze canned peaches.

I do all the time.

This is my recipe that suggests so - Keep some canned fruit in your freezer ,and you can whip up this refreshing & fruity slushy in a snap.

Open a couple cans of fruit in heavy syrup (peaches work well), seal the contents in a ziplock bag & place the bag in the freezer. When you're hot, & thirsty, submerge the bag in a bowl of hot tap water until the fruit is slightly thawed (about a minute). Pour syrup into a food processor & cut the fruit up.

Blend the fruit & syrup until smooth, about 30 seconds to 2 1/2 minutes, depending on the type of fruit.

Serve immeditely. Makes 4 (1/2 C) servings.

These can get very thick, if you'd like thinner slushies, add water/juice/ or milk.

Answer 2

Which do you want?:  to freeze can (canned) peaches or fresh peaches?  Obviously you wouldn't want to freeze canned or would you?  To freeze fresh, you need to peel and remove pit, soak in a lemon/ water bath, then place either in baggies or plastic containers and freeze,  as is or in a sugary liquid.  

Answer 3

to make this sugary syrup its really really simple, just peel the peaches, and cut them in slices or half whatever you like the most, put then on the stove with some water, it can be about 2 cups of water for 3 peaches, and half a cup of sugar, let it cook until it has this consistency of syrup, put it in a ziploc box and save it on the freezer

Answer 4

That sounds good, but how about putting it in the peaches in jello or something and the putting that sugary stuff on it (if you want).

Answer 5

How to Freeze Peaches

Freeze peaches as soon after harvesting as possible.

Wash peaches quickly in cold water. Slice directly into the carton containing antioxidant (anti-darkening agent) and syrup, or add sugar and antioxidant quickly to the fruit.

Peaches are packed with sugar syrup or sugar to retain the color, flavor, and texture. Peaches packed without sugar will not retain their quality as long.

One to 1 1/2 pounds of peaches will yield 1 pint of preserved peaches; 20 pounds will yield 13 to 20 pints.

When cooking frozen peaches, keep in mind how much sugar was added before the fruit was frozen.

Defrost frozen peaches in the refrigerator, or under cold running water. One pint of fruit packed in syrup will thaw in 4 to 6 hours in the refrigerator , and in 1/2 to 1 hour under running water

Poached Peaches in Vanilla Syrup

2 cups water

2 cups sugar

3 firm peaches, peeled, halved and pitted

1 vanilla bean, split lengthwise

1/2 cinnamon stick

2 whole cloves

1. Place all of the ingredients in a large saucepan. Cover the peaches with a piece of parchment paper or weigh them down with a plate so that they stay immersed in the liquid.

2. Bring to a simmer over medium-low heat. Cook until the peaches are tender when pierced with a knife, about 5 to 10 minutes. (Peaches can be made ahead and stored in their syrup in the refrigerator for up to 1 week. Their flavor will intensify.)

3. Remove the peaches from the liquid and set aside. Continue to simmer the liquid for about 30 minutes, until it has a syrup-like consistency. Scrape the seeds from the vanilla bean, add them to the syrup and discard the pod. Discard the cinnamon stick and cloves. Keep warm.

4. Slice the peach halves lengthwise and arrange the slices on plates. Spoon the warm syrup on and around the peaches.