Frozen Peaches
8 cups (water) & 6 cups sugar
for 1 crate of peaches.
Boil water & sugar till
dissolved and cool. To each cup
of syrup add 1 1/2 tsp ascorbic
acid.
Scald peaches 3/4 min. Put
in ice water — drain.
Back:
Pack about 5 1/2 peaches to
quart. Cover with cold syrup.
Crumble wax paper on top of
peaches to hold peaches
under syrup. Cover & freeze.
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# Frozen Peaches
## Ingredients
- 1 crate peaches
- 8 cups water
- 6 cups sugar
- 1 1/2 tsp ascorbic acid per cup of syrup
- Wax paper
## Instructions (Partially Inferred)
1. Boil water and sugar together until sugar is dissolved. Cool completely.
2. To each cup of cooled syrup, add 1 1/2 tsp ascorbic acid.
3. Scald peaches for 3/4 minute. Place in ice water, then drain.
4. Remove peals, and slice in half removing pit.
5. Pack about 5 1/2 peaches per quart container.
6. Cover peaches with cold syrup.
7. Crumble wax paper on top of peaches to hold them under the syrup.
8. Cover and freeze.
