Saturday, August 30, 2008

Need peach help

We were given a very large basket of peaches--I think ten quarts. Lack of time, people and skills right now mean that canning them or making regular jam is not an option. (Mr. Fixit is our canning director.) Since I don't have a harvest crew coming for dinner, it also doesn't make sense to cook them into peach crisp or something like that.

I've read that you can cut and pit peaches, freeze them in halves on cookie sheets, and then pack them into freezer bags, as is, no other additives. Has anyone tried this? Did they darken a lot? Did you peel them first?

Any other suggestions for using them up or preserving them before they get too soft? How about peach freezer jam?

Any advice would be appreciated.

(We have lots of rhubarb in the garden too, but at least I know how to freeze that.)


The Meng Family said...

Works great. We usually quarter them or slice them and then use the peach wedges in smoothies or baking. You need to dip them first in a solution of Fruit Fresh and water. Then drain and put them in a spot in the freezer where they will freeze quickly. This minimizes the turning brown.

I am a lurker but have really appreciated your blog over the last couple years, God Bless,

The Meng Family said...

Oh yeah I forgot. We do dip them in boiling water briefly to help loosen the skin and then peel them. It doesn't really take long.

Stephanie in AR said...

I just peel with a knife (too many small children for boiling water), pit, and slice. I use my largest bowl and put in about 1/4 cup sugar and put the slices into the bowl. Every two or three peaches stir. The sugar and juice will coat the peaches so they won't brown. Put into freezer bags & freeze. If you thaw them and leave them sit in the fridge for a day or two they will brown but who really does that? (except on accident). The sugar is so small after adding all the peaches that it doesn't make them too sweet. For us it uses what we have too.

bakinchick said...

Agree with Stephanie in AR (BTW: wave from a former Arkansawyer!) -- peel, slice, sprinkle with sugar and into freezer bags or boxes.


Berry said...

I just had the same problem, sooo many peaches I didn't know what to do. A neighbour gave nme some packages of Clubhouse brand freezer jam, the reduced sugar kind. I dipped the peaches into boiling water for 30 seconds, then a brisk ice cold bath, and the skins slide right off. Then slice them in two, take out the pit, and chop them into little bits (don't puree them). Follow the directions on the package, then voila, you have freezer jam! And man oh man is it ever delicious! (And great on ice cream)!
Love your blog!
Rebecca in Ontario

Mama Squirrel said...

Thank you all so much for your help, especially those of you who had to come out of lurkdom to do it! We settled on making four jars of freezer jam this weekend, and that really only left enough peaches for eating, not freezing. But next time I'll know how to do that too.

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