Peaches finally went down to 98 cents per pound. I refuse to pay more than that. I love having peaches in the winter for peach cobbler. We have a peach tree, but a mysterious animal eats all the peaches when they get ripe. So in two years of having a fruit producing tree I’ve never eaten any. I figure some day it will happen.
So here is my process for freezing peaches.
This works better with softer peaches. I’ve used hard peaches and the peeling process is torturous. So if your peaches are hard let them soften for a day.
Then I score them with an x on the bottom.
Next I get some water boiling and blanch the peaches for a minute. Other directions I’ve read say 30-40 seconds but that has never loosened the skin for me.
After I take them out of the boiling water I put them in an ice bath. Next they get peeled, pitted and sliced.
There are people who use a fruit juice solution, or a water and sugar solution to avoid freezer burn. I dry freeze my peaches so no solution in mine. I use a fruit preservative that is used in canning and such. I put the peaches in the bowl add the solution and stir. The peaches then go into a plastic bag. I get all the air out of the bag and freeze them.
It’s fun and a little meditative for me to prepare and freeze fruit. Last year I did peaches, cherries, and blueberries. Blueberries are by far the easiest. I love pitting cherries. I need to get some but they are almost five dollars a pound here. It’s interesting how some of the most basic foods are the most expensive. I pay less per pound for ground beef than I would cherries. Oh well. One day I will have to get some land and grow some cherry trees. We already have blueberry plants growing. We will see if they produce any fruit.
I have finished another square for the quilt and I got some nice fabric for more squares. I’m itching to start some new knitting projects but I’m not going to until I finish a sweater or two. This restraint that I’m exhibiting is killing me. We all know that feeling.
School is starting for us this week. Time to get back to the grind. Have a good week.