FREEZING PEACHES

Wash peaches.
Blanch in boiling water for 30 seconds.
Remove them to an ice bath.
Rub skins off the peach.
Cut in half and remove pit.
Dip all sides into orange juice.
Place on cookie sheet lined with parchment paper.
Put in freezer.  Once frozen solid, move to zip-lock bags.


Or if you desire to leave the skins on .  .  .  .  .
Wash peaches.

Cut in half. (leave skins on)

Remove pit.

Dip exposed flesh in orange juice.

Place on jelly roll pan lined with parchment paper, flesh side down.

Freeze until solid then put into zip-lock bags.

TO USE:

Remove from freezer, run under water and rub until skins come off.

FREEZING & DEHYDRATING PEARS

Fill a large bowl with ice and water.

Cover the bottom of a second bowl with salt then fill with cold water.

Blanch pears in boiling water for 30 seconds.

Put into the bowl with ice and water.

Rub the skin off.

Half the pear and remove core & stem.

You can now leave them in halves, quarter or slice. Your preference.

Put in salt water once cut for at least 30 seconds. (I usually just leave them in there until all my pears have been prepped)

Rinse well with cold water.

TO FREEZE:

Put on a jelly roll pan lined with parchment paper.

Freeze until solid then move into zip-lock bags.

TO DEHYDRATE:

Put on dehydrating trays and follow instruction for temperature and time.

Store in zip-lock bags.