2. Chill peaches quickly in cold 

 water for 15 to 30 seconds. This 

 stops the cooking action. 



3. Pit peaches, slip peel from 

 halves, and cut in sections. A cut- 

 ting board is useful. Handle fruit 

 quickly so it won't darken. 



4. If using a citric acid dip to pre- 

 vent darkening, place fruit at once 

 in the cold solution for 1 to 2 

 minutes. Drain. Fill containers to 

 within 1 inch from top. 



6. Wipe the inside edges of liner 

 clean and dry; press out air and 

 seal with a warm iron. Home- 

 made wooden platform makes it 

 easier to seal the liner. 



7. Put filled, labeled boxes into 

 refrigerator to keep cold until all 

 are ready to go into freezer. 



8. Freeze. As soon as peaches are 

 frozen store at 0° F. or lower. 



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