Peaches are flowing into the farmers markets and road side stands… u-pick orchards are waving us in and backyard enthusiast’s are reaping what they’ve sown.
Many folks would love to know how to preserve this yummy special treat for the cold winter months. Here are simple step-by-step instructions for freezing peaches.
Step 1: Wash your peaches in cold water.
Step 2: Using a sharp knife, cut the peach in half from stem end down following the peaches natural ‘line’; remove the pit.
Step 3: Using a sharp vegetable peeler, peel the peaches, chunking or slicing them into a bowl or kettle.
Step 4: Once you have about 3 inches thick of peaches, sprinkle sugar lightly over top to prevent them from browning; repeat with every 3″ layer. When you are halfway through your peaches, add 2 Tbsp. of lemon juice and stir in. When all your peaches are done, stir to dissolve sugar one more time before packaging.
Step 5: Fill your plastic freezer bags or containers and store in freezer for up to 1 year.
Here’s a yummy Peach and Apple Crisp recipe!
1/2 cup butter, melted
4 cups/ 1 quart frozen peaches, thawed enough so you can break them apart.
3 cups baking apples, peeled, cored and diced
1/2 cup sugar
2 Tbsp. cornstarch
40 Vanilla wafer cookies, crushed
3/4 cup coarsely chopped walnuts
1. Preheat oven to 400 degrees.
2. Grease a 9-inch square baking pan.
3. Mix sugar and cornstarch; toss in the fruit; spread into baking pan.
4. Mix cookie crumbs, walnuts and butter; sprinkle over fruit mixture.
5. Bake for 35 minutes, or until topping is brown and fruit is bubbly.
Now I’m off to the gardens!