Frozen Stone Fruit

Frozen Stone Fruit


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.)
  1. 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.

8 Comments

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  1. 1
    Margi

    What I understand, and from my own experience, the addition of sugar helps to keep the water molecules smaller so no giant ice crystals to destroy the cell structure of the peaches. It helps them stay firmer when defrosted. But I could be wrong. I add about 1/2 c. to each gallon bag. Not a lot for the amount of peaches. They taste awesome in the middle of winter. And the addition of sugar helps the peaches not freeze to each other -solid like rocks.

  2. 4
    Rosemary

    I use Fruit Fresh. Clean and cut peaches ( I shock them) put in zip lock bags add Fruit Fresh and freeze. One of the few things I don’t can, and I can EVERYTHING!

  3. 5
    Cassandra Bellows

    I’ve blanched and skinned peaches cut into wedges (eighths) and layed flat to freeze before putting in a ziplock.. They lasted 2 months probably longer but I ate them all… Did I do this wrong? They seemed fine.

  4. 8
    Linda Haghgoo

    I freeze nectarines skin on, no sugar, in eighths in a freezer ziplock gallon bag on a sheet until solid. Looking good a month in.

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