You can freeze the peach and cold pack it to keep it fresh longer. Or, you can make a special syrup which will later thicken into jelly when cooking with your frozen fruit.
You need: 500 ml or 2 cups of white sugar \u00bd liquid measuring cup 1\u00bd tablespoons of water (this determines how much pot liquor to reduce) 3 egg whites \u00be-inch piece of cinnamon stick
Mix all the ingredients for one hour at medium speed. Thin batch with a little bit of water if necessary. Turn to low heat until it starts boiling, stirring occasionally. Reduce and cook until golden brown, about 15 – 30 minutes more time depending on brand strength of your stove. Ladle into a sterilized enameled kettle so that the syrup won’t scorch while cooking. When ready, set aside and pour into seeded jars (pint size). Cover quickly because the syrup will stiffen rapidly if exposed to moisture: tighten cap right after pouring to avoid any spillage during lidding;There is an article about how to freeze peaches, please watch it together. If you have any questions, remember to reply.
This is an easy way to make your mushrooms last. Since mushrooms are about 95% water, it is important to sauté them before freezing them. It will leave you with better quality mushrooms after you defrost them.
Feel free to add yummy spices, onions, shallots and/or garlic. It will only make your frozen mushrooms better when defrosted. Try our sautéed mushroom recipe.