Freezing produce is the easiest way to quickly store fresh specimens for a long haul with no special equipment.
Frozen Stone Fruit
- 4 ounces sugar
- 1 teaspoon ground children's vitamin C tablets
- 1/2 teaspoon smoked paprika
- 1 pound peeled fresh peaches (sliced 1/2-inch thick.)
- Combine the sugar, vitamin C and paprika in a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and, using a straw, suck out any remaining air in the bag. Seal and freeze for up to 6 months.