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).
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.
Those delicious Colorado peaches are calling for me
Lynn from For Love or Funny says
Thank you for this! I am scared of canning; but this is something I can totally do!!
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.
Jane Ko says
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!