Fruits and Vegetables

Fresh Frozen Peaches

(Makes 4 pints)

3 pounds ripe, unblemished peaches (about 12 medium-sized)
4 1/2 teaspoons Sweet 'N Low®
3/4 teaspoon granulated ascorbic acid
3 cups cold water

Peel peaches by dipping first in boiling water, then in cold water. Slip off skins. Slice and pit peaches. (Yield will be approximately 6 cups.) Pack into 4 pint-size containers. Dissolve Sweet 'N Low and ascorbic acid in cold water. Pour 3/4 cup sweetened liquid over each container of fruit, so fruit is covered, but leaving 1/2-inch headspace. Seal tightly and freeze.

Per cup

: 75 Calories