Quantity: 1 bushel (48 lbs) yields 32 to 48 frozen pints. 1 to 1-1/2 lbs yields 1 frozen pint.
Quality: Select well-ripened fruit and handle carefully to avoid bruising.
1. Sort, wash and peel.
Note: peeling without a boiling water dip gives a better product. Slice or halve if desired.
2. Follow directions below for style of pack desired.
Syrup pack: Use 40 percent syrup. For a better quality product, add 1/2 teaspoon crystalline ascorbic acid for each quart of syrup. Slice fruit directly into syrup in container — starting with 1/2 cup syrup to a pint container. Press fruit down and add syrup to cover, leave headspace. Place a small piece of crumpled water-resistant paper on top to hold fruit downSeal and freeze.
Sugar pack: Before combining peaches or nectarines with sugar, treat with the following mixture to prevent darkening: 1/4 teaspoon crystalline ascorbic acid and 3 tablespoons cold water. Dissolve crystalline ascorbic acid in cold water and sprinkle over 1 quart (1-1/3 pounds) of fruit. Mix 2/3 cup sugar with each quart of fruit. Stir until sugar is dissolved. Pack into containers, leave headspace, seal and freeze.
Puree: Coarsely crush peeled and pitted peaches or nectarines. Press through a sieve or puree in a blender or food processor. (Heating pitted fruit for about 4 minutes in just enough water to prevent scorching makes them easier to puree.) For better quality, add 1/8 teaspoon crystalline ascorbic acid to each quart of fruit. Pack into containers, leave headspace, seal and freeze.