Peach Pie Filling For Freezing Recipe
Ingredients
| Peaches | 4 Quart, peeled | |
| 1 tsp. ascorbic acid | ||
| Water | 1 Gallon | |
| Sugar | 3 1/2 Cup (16 tbs) | |
| 10 tbsp. quick tapioca | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
Directions
Place the peaches in a large container.
Dissolve the ascorbic acid in water and pour over the peaches.
Drain.
Combine the peaches, sugar, tapioca, lemon juice and salt.
Line four 5-inch pie pans with heavy-duty foil, extending foil 5 inches over rims.
Spoon peach mixture into pans, then fold foil loosely over pans.
Freeze.
Remove from pans and place in plastic bags and seal.
Store in freezer.
Dissolve the ascorbic acid in water and pour over the peaches.
Drain.
Combine the peaches, sugar, tapioca, lemon juice and salt.
Line four 5-inch pie pans with heavy-duty foil, extending foil 5 inches over rims.
Spoon peach mixture into pans, then fold foil loosely over pans.
Freeze.
Remove from pans and place in plastic bags and seal.
Store in freezer.
Chef
