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Peaches are THE summer fruit. They may be canned (water bath or pressure), frozen, jammed and jellied, dried, but
nothing beats the taste of a juicy ripe peach, fresh. They always need to be peeled and pitted before putting up for
storage, but I did put a few in the freezer whole and not peeled this year, just to see what would happen.
The easiest way to peel peaches is to dip them into a pot of boiling water for about 30 seconds and then plunge them
into ice water - the skins will slip right off and then you can cut them in half and remove the pit. Peaches will darken
if exposed to air, so you should work quickly and drop each slice into a mixture of water and lemon juice (about 2 Tbsp of
lemon juice to a quart of water) until you have enough fruit for a batch/jar/or freezer bag.
Dehydrated or Dried Peaches
Fruit Cookies
Fruit Leather
Fresh or Frozen Uses
Rainbow Peach Soup
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