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.)