How to Freeze Peaches
Mmmmm, smell those peaches! The entire house is scented of . . . summertime.
Peaches are ripe during the first part of the summer in the South. We picked peaches from a gorgeous orchard. I brought home a boxful and then realized--I had no idea what to do with them!
So after asking around, my hubby's kinds family told me how they freeze their peaches (keeping in mind that the Family in general scoffs at cookbooks and other so-called experts, as their knowledge has been handed down for generations.)
First, spread the peaches out on a table, countertop, or some other surface. Be sure they are in an out-of-the way spot. Wait for them to ripen. They won't all ripen at the exact same time, so you may end up freezing a little a day if you have a large amount.
Once the peaches are ripe--that is, soft, and the skin seems loose, they are ready to freeze.
First, boil a big pot 'o water. Once it's boiling, drop in several peaches at once and allow to boil for one to two minutes. This will loosen the skin more for easy peeling.
Spoon the peaches out of the boiling water and set aside to cool. Once they are cool enough to work with, peel the skins. Chop or slice the peach, removing the seed.
Measure your peaches, once cut up, into 2 cup portions. Place every 2 cups into a freezer bag for easy use later on. Or use your own preferred amount; I have found 2 cups to be useful for baking.)
Label the freezer bags with the date and the amount of peaches measured into the bag. Stack the bags flat in the freezer.
Frozen peaches can be used throughout the year in cobblers, pies, shakes, pancakes, or a number of other recipes.
