back to basics

28 08 2008

Okay, now that you’ve had your peach cobbler fun, we’re back to peach preservation.

Freezing Peaches

There is a lot of information out there about how to freeze peaches but most sources talk about freezing peaches in a syrup. I never really liked peaches in syrup so I hunted down a non-syrup method.

  1. Freestone peaches are a must for freezing. With freestones, the fruit separates easily from the stone. And since it’s important to avoid bruising, you don’t want to have to spend any energy fighting with your peaches. Get freestone.
  2. Peaches should be ripe but firm. If the peach is starting to go mushy, it’s too far gone. Use it for cooking instead.
  3. Of course, wash the peaches – they’re known for having pesticides on them. You may even want to peel them if that makes you nervous. I’m never sure because the skins also have a lot of the vitamin content in them. Maybe washing is enough.
  4. Halve, quarter or slice your peaches.
  5. To stop them from browning, put them in a mixture of lemon juice and water (1 Tbsp lemon juice per four cups of water).
  6. Drain the peaches and toss GENTLY with sugar. I found different recommendations for how much sugar to use. In the end I went with ½ a cup of sugar for every 4 cups of sliced peaches.
  7. Spoon the peaches into freezer-proof bags or containers.
  8. Place into freezer – don’t squish them in though! Place gently.
  9. Enjoy for the next 12 months!



One response

1 09 2008

Great info! Thanks:) Just froze a bushel of organic peaches…wish I had read your post to have frozen without too much sugar!

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