"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Freezing Fruit - Leslea Bockelman Recipe

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This recipe for Freezing Fruit - Leslea Bockelman, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meghan Brown
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Peaches or Apples
Fruit Fresh

Directions:
Directions:
Peaches:

To peel, immerse peaches about 6 to 8 at a time in boiling water for 20-30 seconds or until skin starts to crack. Remove immediately and plunge into cold water (fill sink full of water and about 2-3 cups of ice). Peel should come off easily. Cut peaches in half and remove pits. Cut peaches into slices and treat with fresh fruit and let drain.

To freeze, put 2-3 cups of peaches into quart sized freezer bags. Label with # of cups and the date.

Apples:

Select varieties that are crisp, not mealy, in texture. Peel and core, then halve, quarter or slice as desired. Dip into fruit fresh and let drain.

To freeze, use a sugar or dry pack method.

Sugar method: Place a small amount of fruit in quart sized bag and sprinkle lightly with sugar; repeat layering. Cover and let stand about 15 mintues or until juicy, then seal and freeze.

Water method: Cover the fruit with water. Do not use glass jars and do not fill to close to the opening. Unsweetened fruit juice can also be used

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Very easy and fruit stays fresh for months in freezer.

 

 

 

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