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Freezing Peaches




Source of Recipe


eatingwell.com
The easiest, most healthful way to freeze peaches is dry-packed, without sugar. Peel and slice peaches.

To prevent discoloration, treat with Fruit-Fresh® (an ascorbic acid-based product found in supermarkets) according to package directions.

Lay the slices, slightly separated, on baking sheets lined with wax paper or parchment. Loosely cover with plastic wrap and place in the freezer until frozen, 1 1/2 to 2 hours.

Peel the slices from the sheets and pack in heavy-duty plastic freezer bags, taking care to remove as much air as possible from the bag. Be sure to label and date the bags.

The peaches are best used within a year.
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Eat a peach and along with the luscious fruit you'll get a nice helping of phytochemicals to help protect the body from aging and disease. One of these, the potent hydroxycinnamate, found in both the flesh and peel of the peach, helps to prevent the oxidation of blood fats and the creation of harmful plaque in arteries.

Two additional compounds, anthocyanins and flavonols, mostly concentrated in the peel, may provide protection against cancer. Beta carotene, found in peaches and many other yellow- and orange-fleshed fruits and vegetables, promotes clear vision, healthy skin and resistance to infection.