I didn't know it was possible! Freezing peaches now so we can enjoy them during the winter monsoons! The Fashsionista's mom told her about freezing peaches and she told me and by the time you read this I will have frozen a total of 80 lbs. of peaches! But wait, they are not just any peaches, they are Utah peaches! Oh sure, you've all heard of Georgia peaches, but let me assure you, these are better...Utah peaches ripen during the hot summer days but at night, in the foothills of the Wasatch Mountains in Utah where these peaches are grown, it cools off significantly at night so the peaches get a bit of a reprieve - a chance to rest - which is very important for a peach! Georgia peaches, do not get to rest, they swelter day and night, which I'm sure would make for peaches that are a bit tired, no? Of course, this is my own theory but I'm sure you can see I've given this matter more than enough thought to warrant my conclusion!
These are Glo-Haven Peaches from a farm in Layton, Utah...with my mom's help, we had 20 lbs. of peaches skinned, pitted, sliced and frozen in about 30 minutes! And they will be just as delicious weeks/months down the road in a pie, tart or maybe just a few in a bowl covered in cream! I know you can buy frozen peaches at the store...but where's the fun in that?!
There are 7 easy steps to freezing peaches and guaranteeing the best results:
1. Wash peaches in water and set aside
2. Place 4 or 5 room-temperature peaches in a large pan of boiling water for 30 to 40 seconds (If the peaches are cold they will need to be in the water for about a minute)
3. Remove from boiling water and immediately place in ice-cold water for about 30 seconds (add ice often to keep it cold)
4. Remove peaches from ice water and remove skins, they will practically slide off in your hand.
5. Slice peaches in half and remove the pit. Slice peaches into 1/2-inch slices into a large bowl.
6. Sprinkle with Fruit Fresh (available in the canning area of grocery stores) and a bit a sugar, toss to coat (For every 4 cups of peaches we used about 1 tablespoon of sugar and 3 teaspoons of Fruit Fresh but are measurements weren't exact, Mom sprinkled and tossed and all was good! )
7. Put into Zip-lock style plastic freezer bags, squeeze the air out and seal. Freeze for up to one year.
We were able to get 15 quart-size bags from 20 lbs. of peaches. These are going to taste great come November! It's peach season - so before it ends you've got to do this! Before I left Utah I picked up another 60 lbs. of peaches! I wanted to bring home the Elberta peaches but they won't be out for another week or so so I brought home more Glo-Havens. This week I'm sure I'll be whipping up one or two of these recipes - they are all excellent, if I do say so myself:
Fresh Peach Cream Pie with Almond Crust
Brown Butter Pound Cake With Brown Sugared Peaches
Peach Bars with a Biscoff Crust
As you can see, we love peaches, and we really love them in a pie! I might try something different and make some peach jam with my remaining peaches...but I'll probably just eat them, one bite at a time.
Mom and I also froze 24 ears of corn, which netted a dozen 2-cup bags...Utah corn is almost as good as Utah peaches! And we made several pints of my Grandma's Refrigerator Pickles - super easy and delicious! Mom and Dad's garden is so wonderful - every day I could go and pick vine-ripened tomatoes that tasted like candy! Oh how I wish I could grow some!!
I was able to see Max and Elsa while I was there and they wore me out! Max is now 5 years old and an excellent apple picker! He helped me pick 20 lbs. of apples from my mom and dad's tree...after the peaches are gone I'll be making Crock-Pot Apple Butter...'tis the season!
My parents continue to amaze me - are they not the cutest people ever?! They get up each morning, and no matter what their aches and pains, they plow through their day...it's always so fun to be with them. Thanks to my sister's pinky for the photobomb!
