Instructions

1. Set aside five fresh whole peaches that are free of blemishes or soft spots. Wash the peaches gently under warm running water, rubbing the fuzzy skin to remove debris and dirt.

2. Boil 1 gallon of water in a large pot on high heat. Drop the peaches in the water. Cook the peaches for 30 seconds or until you notice the skin bubbling out.

3. Fill a large bowl with ice water. Remove the peaches from the boiling pot with a pair of tongs. Immerse the cooked peaches into the ice bath to cool the peaches for handling.

4. Peel the skins from the cooled peaches with your hands; the skins should come off without much effort thanks to the boiling process.

5. Slice the peeled peaches in half and remove the pits from the center. Cut the peach halves into quarters or thin slices, if desired, or leave in halves. Add the fruit to a medium-sized bowl.

6. Sprinkle the peaches with 1/2 teaspoon of ascorbic acid, coating each piece of fruit. Replace the ascorbic acid with three crushed vitamin C tablets that contain ascorbic acid, if desired.

7. Cover a baking sheet with a sheet of wax paper and place the fruit in a single layer on the paper. Freeze the fruit for 30 minutes.

8. Remove the fruit and pack it into a quart-size plastic freezer bag. Flatten the air out of the bag and seal securely. Place the bag of peaches in the freezer immediately.