Dublin Core

Title

Frozen Peaches

Subject

peaches

water

sugar

ascorbic acid

wax paper

Description

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.

Creator

Paula Guffey

Source

RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten (eBay)

Date

1950s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0003-20260513-0003

Coverage

Indiana, US