I'm planning to freeze some peaches this year. My question is, do I have to use pectin or will lemon juice suffice to keep them from turning brown?
What I do for using the peaches fresh (right away) is to wash them, peel them, slice them, then toss them with sugar/splenda and some lemon juice. I let them macerate on the counter for an hour or so and they hold up fine, not turning brown. I'm wondering if this same method will work ok if I then freeze them.
Any advice is very much appreciated. Thanks!