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1 , Dip fully ripe, sound freestone 

 peaches about 15 to 30 seconds in 

 boiling water to loosen skins. The 

 riper the fruit, the less scalding 

 needed. 



5. Cover peaches with cold sugar 

 sirup (see p. 19). The home-made 

 funnel and stand are handy. 



Select tree-ripened freestone peaches at just the right stage for eating, and 

 use only varieties recommended for freezing. 



Sort peaches carefully. Remove those that are overripe and bruised. The 

 good parts of these may be made up into frozen puree or jams and fruit 

 butter. 



Peaches, like other tree fruits, may be packed with dry sugar or in a sugar 

 sirup. If you use sirup, you'll need about 3 gallons for 1 bushel of medium- 

 sized peaches. 



To keep peaches from darkening, you can use a citric acid dip before 

 packing in sirup or dry sugar or add ascorbic acid directly to the sugar sirup 

 (see p. 2 for directions). 



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