Peach Freezing

Peach Freezing

*Wash peaches

-mark an X on the bottom of the peach, slicing through just the skin

Blanch the peaches

    -Boil a pot of water. Place whole peach in for 30-60 seconds

Transfer peach directly into an ice water bath for 60 seconds.

Using the X on the bottom of the peach, peel the peel off.

Slice in halves or quarters and discard pit.

Place peach sections in a bowl and toss with lemon juice.

Place peaches in gallon freezer bags, sprinkling a little bit of sugar in between each layer of peaches. Remove whatever air you can and seal bags.

Let sit for 10 mins, to pull the juices out of the peach to coat it and keep it from turning brown.

Freeze flat!

Peach Canning

 Kathy W

Yield: 7 quart jars

About 15 lbs of ripe peaches

12 cups water

3 cups sugar

Lemon juice

7 glass quart jars

7 un-dented jar rings

7 new, unused jar sealing lids

Place peaches in a water bath to help get fuzz off.

Rub fuzz off, and peel.

Slice the peeled peaches in half or quarters, discard pit. Place peach sections in a large bowl with about 2 TB lemon juice in it.

In a large pot, mix the water and sugar (4:1 ratio) and bring to a full boil.

Place the 7 lids in a small pan of boiling water to heat up.

Fill the bottles with the sliced peaches.

    (Heat the water bath pot to a medium heat, not too hot yet)

Fill each peach bottle with syrup, up to the bottom of the neck.

Using a table knife, down each inner side of the jar, to release bubbles.

Wipe the tops of the jar rims so they are clean.

Place hot lids, followed by rings on, hand tightened.

Place in the water bath pot and lower into water.

Turn up the heat until full boil, and start time according to altitude

    -35 mins in green zone for above 6000 feet.

Reduce heat slightly to reduce risk of jar cracking.

After 35 mins, turn off heat, remove lid, and allow to cool for 5 mins.

Remove jars from pot, place on towel on counter, and allow to cool completely before moving (overnight)

Apple Peach Topping

Apple Peach Topping 

Kristen W

yields about 10-12 half pint jars

Enough sliced apples to fill a 6 quart crock pot almost to the lid (8-9 lbs or so)

     *using different kinds of apples will produce a richer taste, any combination

Peaches - about 2 lbs (peeled and sliced off the pit)

1 1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

1/4 tsp ground cloves

2 TB brown sugar

2-3 TB vanilla

Peel, core and slice apples. Place apples and peaches in the crock pot. Sprinkle the seasonings over top. Cover and cook on low and cook for 8-12 hours (overnight!) Once cooked, use an immersion blender to puree the apples and peaches. Sterilize half pint glass jars by setting them in boiling water for a few mins (and new canning lids by setting them in a separate pan of boiling water for 5 mins or so.) Remove a jar from the water, fill it with apple butter, wipe the rim clean, then place a hot lid on, put on a jar ring, then place the sealed jar upside down on a towel on the counter. Do for all remaining jars. Leave it sitting for hours, untouched and don't bump, until completely cold. Jars will seal themselves from the heat. 

*Use like jam, or over cream cheese on toast or any griddle/baked breakfast food, over ice cream, etc.