Makes 4 quarts
8 pounds peaches
1/2 to 3/4 cup sugar
2 teaspoons Fruit Fresh
Bring a large pot of water to boil. Working in batches drop peaches in water; cook to loosen skins, about 30 seconds. Slip skins off; quarter and pit small peaches (cut larger peaches into thick wedges). Sprinkle with sugar and Fruit Fresh; toss to dissolve. Spoon peaches into freezer bags; lay flat on a cookie sheet and freeze until solid. Stack in freezer until ready to use. Partially thaw and serve with ice cream or heavy cream (or evaporated milk, a personal favorite).
gkey says
dear Peachy,
Can’t believe how timely this is….i have 10 (YES I SAID TEN) 22 lb boxes of peaches sitting downstairs as i type this. And i already have done 4 boxes! Tomorrow is THE DAY to get the rest in jars and freezer bags.
My kiddos love the canned ones best, but i want some frozen to eat like you show here.
love,
Those delicious Colorado peaches are calling for me
in
NE
Lynn from For Love or Funny says
Thank you for this! I am scared of canning; but this is something I can totally do!!
Nicole says
Your posts are so timely. I was just feeding my 17 month old son a peach for lunch, and thinking what am I going to do when it’s not peach season (it’s his favorite fruit). Liam and I will be going to the peach farm after his nap and I will be making these tonight. Thanks for all the great recipes!
Samantha Angela @ Bikini Birthday says
I found a really great spiced peach jam recipe that’s seriously to die for. Love it.
http://gamereviewwiki.com/bikinibirthday/2010/08/21/peach-jam/
Jane Ko says
Yum!
I would like to invite you participate in my giveaway at http://atasteofkoko.blogspot.com/2010/08/mini-pistachio-tea-cakes-40.html
Torrie @ a place to share... says
This is why I love this site. Simple recipes that you just don’t see in fancy cookbooks or food blogs, but that I love and need of equal (if not, greater) importance!