Tuesday, September 16, 2014

How to Freeze Peach Pie Filling & Peaches in Syrup in 5 Easy Steps

There is nothing like pulling out freshly preserved fruits in the middle of the winter. Learn how to freeze peach pie filling and peaches in syrup in 5 easy steps!

These beautiful freestone peaches came in a 22 lb. box through Bountiful Baskets (click to see my post on bountiful baskets) so I set out on a mission to preserve fresh peaches in syrup and of course, my very favorite peach pie filling.

Freestone is the preferred peach for canning. Freestone peaches easily fall away from the pit. the Clingstone peach "clings" to the pit. With a Freestone peach you can cut it right down the middle and the peach easily pulls away from the pit.

Tutorial on How to Freeze Peach Pie Filling & Peaches in Syrup

STEP 1: Prepare your dry ingredients before you do anything. I used quart bags to mix the dry ingredients - one bag per pie. This recipe is for one 9" pie:

3/4-1 cup of sugar
4 tablespoons flour (mine were slightly heaping)
1 teaspoon ascorbic acid (to keep fruit from browning)
Shake bag until ingredients are incorporated
Add dry ingredients to 5 cups of peeled & sliced peaches (approximately 6 large peaches)
See Peach Pie post for pics of the pie and baking instructions

After mixing your dry ingredients you are ready to prepare your fruit. I recommend going through all of the steps one pie filling at a time:

STEP 2: Blanching peaches loosens their skin and makes them super easy & quick to peel. Submerge peaches in boiling water for 45-60 seconds. The longer you blanch the softer they become so if they are already ripe go for the least amount of time. If they are under-ripe you can leave them in the water for a little bit longer.

STEP 3: You don't even need a knife to remove the peels. Just lift the skin and start pulling and it will come right off. After you have removed all the skin, slice your peaches.

STEP 4: Place your sliced peaches in a bowl, pour the dry ingredients on the peaches and mix until the peaches are thoroughly coated and the juice from the peaches liquefy the dry ingredients. Let set for a few minutes.

STEP 5: Pour peaches into a gallon size freezer bag and seal tightly. Place bag on a cookie sheet and make sure your ingredients are evenly distributed in the bag. If you are able, keep bags on cookie sheet until they are frozen so you have a nice flat bag which will store better in the freezer.


STEP 1: Make syrup according to sweetness desired. 

3/4 cup sugar 
2 cups water
3 teaspoons ascorbic acid

Boil sugar, ascorbic acid and water together until sugar is dissolved. Since I am using the syrup on peaches that will be frozen I let the mixture cool. Note: If you are using this mixture for canned peaches then syrup should be boiling when poured over fruit.

STEP 2:  Blanch peaches according to directions in Step 2 above.

STEP 3: Remove peels & slice according to direcitions in Step 3 above.

STEP 4: Place sliced peaches in a bowl, add desired amount of syrup and stir together.

STEP 5: Fill quart or gallon size freezer bags with desired amount of peach mixture. See Step 5 above for full details.

Authored by +Terri Henkels 

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