Freezing produce is the easiest way to quickly store fresh specimens for a long haul with no special equipment.
Frozen Stone Fruit
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- 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.
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