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Home Frozen Michigan Peaches (Makes 6 pints)

For over thirty years I have been using this method for freezing Michigan peaches. In the early years, we always went to a U-Pick peach orchard, but as many U-Pick orchards closed here in southwest Michigan, we now purchase wonderful peaches picked by the grower.

The extra light syrup is the key to lovely frozen peaches. Each pint defrosts perfectly in the microwave oven using 5 minutes on Defrost or 30% power.

1 quart water
1 cup sugar
3 teaspoons vitamin C fruit protector
15-20 fresh ripe peaches
6 pint plastic freezer containers

1. In medium saucepan, bring water and sugar to a boil,     stirring occasionally.

2. Chill syrup.

3. Peel peaches by dipping 3 or 4 of them at a time in     boiling water for 15-20 seconds or until skins loosen.

4. Chill quickly in ice or very cold water and peel.

5. Add vitamin C fruit protect to cold syrup. Stir well.

6. Fill freezer container 1/3 full of cold syrup.

7. Slice the peaches directly into the cold syrup in the     freezer container, leaving 1/2-inch head space.

8. Completely cover fruit with cold syrup, leaving
    1/2-inch head space.

9. Keep the peaches submerged in the syrup by placing a     generous piece of crumpled freezer paper or waxed     paper under the lid.

10. Cover, label, date and freeze immediately.

Nutritional information per half cup
62 calories, 1 gram protein, 0 grams fat, 16 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 0 milligrams sodium