I have always used purchased frozen organic fruits (strawberries, raspberries, blueberries, peach slices, mango chunks) in my smoothies during the winter. This year, I've been freezing my own blueberries and strawberries while they were fresh and in season, and we currently still have lots of fresh, ripe peaches and I would like to slice and freeze them, as well. I realize that the sliced peaches should probably be treated to keep from browning, so they will require an extra step than just spreading them on a cookie sheet and freezing them.
My husband picked up a container of citric acid mixture for preserving/freezing purposes, but I'm not sure if I should use that and follow directions (from the package and various cookbooks) for a whole soaking process before treating the slices. Can you soak them, treat them with the ascorbic acid, and THEN spread them out and freeze them? With good results? Or is that only if you're going to freeze them in a syrup solution (which I don't want. I want the equivalent of the bagged peach slices that I've bought in the past.)
The "dry pack" freezing instructions on the package seem to imply that you can presoak the fruit, drain it, treat it with ascorbic acid, and then freeze it. But guidelines in Fanny Farmer's cookbook and other references also don't include peaches in the fruits that are appropriate for dry pack freezing. The package instructions for fresh fruit (treating it to keep it from browning) just has you slice fruit, sprinkle with the ascorbic acid, toss and refrigerate until serving. Or you can mix the ascorbic acid mixture with a few tbsp water and toss with a quart of sliced fruit, then refrigerate.
Would that be sufficient for treating peach slices, and then freeze them? Or best to soak, drain, treat, and freeze?
I'm hoping for someone who has frozen peaches successfully (not in a syrup or solution) to post what they did! Thanks for your suggestions.