Place sugar and water into a pot.
Stir well. Bring slowly to a boil over medium heat. Boil 5 minutes.
Allow the syrup to cool a few minutes and then mix in the asorbic acid or the
Fruit Fresh. Set aside.
Bring a medium pot of water to a boil.
Fill a large bowl with cold water and float a few pieces of ice in it.
Both the hot and cold water bathes need to be deep enough to easily cover a
large peach.
Using tongs, place the peaches, one at a time, in the boiling water for about
1 minute, and then in the ice water for a minute.
This should loosen the peach skins and make it easy to peel the peaches.
After each peach is blanched and the skin removed, cut the flesh of the peach
off the pit in sections and drop it into the pot of warm syrup.
Place the peaches into sealable Ziploc bags.
Push the air out of the bag before sealing. Place the bagged peaches in the
freezer.
If you have more peaches to process, start the entire process over from the
beginning.
Total Recipe: 1701 Cal (1% from Fat, 2% from Protein, 97% from Carb); 9 g Protein;
1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 439 g Carb; 25 g Fiber; 85 mg
Calcium; 2 mg Iron; 31 mg Sodium; 0 mg Cholesterol
