Peach season is here! We have been going to Peter’s Market at Waverly, MO for years to get peaches – so delicious! We buy enough to have peaches to eat and enjoy now and some to freeze for later.
Peaches are such a sweet treat! Scrumptious as a snack – or made into your favorite pie, cobbler or muffin recipe.
To freeze peaches, begin by cleaning the peaches.
With a knife, score a shallow “X” on the bottom of each peach.
Bring water to a boil in a large pot. Blanch the peaches by submerging them in boiling water for about 30-60 seconds. The more ripe the peach, the less time it takes. I found that 30 seconds is about ideal for ripe peaches.
Immediately transfer the peaches to a large bowl of ice water.
Leave the peaches in the ice water for about 1 minute.
Set on paper towel and pat dry.
The skins should slip off easily.
The freshly peeled peaches are so beautiful!
To prevent browning, mix 1 gallon of water with 3000 mg of ascorbic acid. You can use 1 teaspoon of Fruit-Fresh, or crush six 500 mg vitamin C tablets and add to the water. You can also sprinkle 1/2 teaspoon of Fruit-Fresh, per quart, over the fruit just before adding the sugar.
Cut the peaches in half, remove the pit, and slice them into the size you like into the water and ascorbic acid mixture.
When all the peaches have been peeled and treated (I usually prepare about 18 peaches at a time), drain the water.
Place drained peaches in a bowl and measure out 1/2 cup of sugar for each quart of peaches.
Add the sugar to the peaches and gently stir.
Let the fruit stand for 15 minutes, the peaches will begin to make their own juice. While you are waiting, label your freezer bags or containers.
Pack the peaches into freezer bags to within 3-4 inches of the top. Squeeze out the excess air, seal and freeze. If you are using plastic containers, leave about an inch of headspace before freezing.
Wipe off the bags.
Place in the freezer – now you can have tasty peaches all year! Enjoy!!!
Freezing Peaches
Ingredients
- 1 bushel fresh, ripe peaches Makes 32-48 frozen pints
- sugar
- ascorbic acid
Instructions
- When preserving food, always buy the best quality of produce. Wait until the peaches are ripe. Clean the peaches, I usually do small batches of about 18 peaches at a time.
- To make peeling the peaches easier, score a shallow "X" on the bottom of each peach with a knife. Fill a large pot about 3/4 full of water and bring to a boil. Prepare a large bowl of ice water and place paper towels handy.
- Gently submerge the cleaned peaches (I usually do about 5-6 at a time) into the boiling water for about 30-60 seconds. The more ripe the peaches are, the less time it takes. I leave ripe peaches in the water for 30 seconds. Transfer the peaches immediately into ice water. Leave in the ice water for about 1 minute. Using a slotted spoon, remove the peaches from the ice water and place on paper towels, pat dry.
- The peach skins should slip off easily. Cut the peaches in half, remove the pit and slice them in the size you want. You will need to treat them to prevent browning. One way is to slice the fruit into large bowl containing 1 gallon of water mixed with 3000 mg ascorbic acid (which is 6 crushed 500 mg vitamin C tablets or 1 teaspoon Fruit Fresh). You can also sprinkle about 1/2 teaspoon of the Fruit Fresh per quart over the fruit, right before you add the sugar to the fruit.
- When you have peeled and treated the peaches, drain the water. Place peaches in large bowl and add 1/2 cup sugar for each quart of peaches. Stir gently and let the fruit stand for 15 minutes. The peaches will begin to make their own juice. During this time, you can label the bags or containers you want to use to freeze the peaches.
- Pack the peaches into freezer bags to within 3-4 inches of the top. Squeeze out the air, seal and freeze. If using plastic containers, leave about 1 inch of headspace before freezing.
- If you plan to serve your fresh peaches within a few hours, you can place them in a marinade of orange juice or lemon water to keep them from darkening.
