Mamas Frozen Peaches Recipes

Steps:

• 1. Fresh peaches should not be mushy, or unripe, but they should be firm and ripe. Pick or buy your peaches when you are ready to work with them, and do them right away.
• 2. The method I use for Jams, canning and freezing of peaches is the "blanching" technique, which makes it very easy to remove the peel or "skin" from the peaches. First bring a pan of water to a boil. And get a second pan ready with cold water for shocking the fruits and stop cooking process.
• 3. Wash your peaches. Turn each peach upside down, use a paring knife to make a small "X" on the bottom of each peach (This helps to make peeling the skin off easier).
• 4. Put scored peaches into boiling water for about a minute.
• 5. Remove from the boiling water into a pan of very cold water (some people use ice water). This stops the peaches from cooking and helps cool them so they are easier to handle.
• 6. Remove "skin" of peaches by sliding them off with your hands (I sometimes use a knife to help slide the skin off).
• 7. Slice peaches in half and remove pits.
• 8. Cut peaches into desired size slices (about 1/4 inch thick for me).
• 9. Sprinkle Fruit Fresh over the sliced peaches. I sprinkle several times and stir gently after each addition. The Fruit Fresh keeps the colors and flavors of the fruit looking and tasting fresh!
• 10. Bring water and sugar to a boil, stirring until sugar is dissolved and syrup forms. I like to boil mine for about 5 minutes. Add either lemon or lime juice to the syrup.
• 11. Pour the syrup over the peaches and gently stir.
• 12. Sprinkle on more Fruit Fresh and gently stir.
• 13. Divide the peaches and liquid into freezer containers.
• 14. Put lids on containers. Let cool. Put into Freezer. *** Wait for a winter night. Snuggle by the fireplace with the kids... each with a spoon and a half pint container of my Mama's Frozen Peaches!
• 15. Frozen Peaches!
• 16. Frozen Peaches!
• 17. Gavin was ill... and I gave him a special treat... he was very happy! ox

Steps:

• Put the sugar in a saucepan with 2 cups/500 ml water. Boil 5 minutes and add the ascorbic acid.
• Slice the peaches (peeled if you prefer) into sterilized mason jars. Pour over the syrup to cover. Cook's Note: Don't fill to the top as the contents need space to expand as they freeze.
• Freeze the jars.

Steps:

• Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Steps:

• Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
• Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
• Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
• Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
• Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
• Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
• Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
• Cool on a rack about 30 minutes and serve warm.