I still have peaches left over from my recent purchase of 25 pounds of them. And I'm tempted to go back for more from my farmer's market.
Today, I peeled and cut them into slices for future use in recipes. More specifically, I'm putting these up for future pies. While I would prefer to pack them dry, I want to avoid freezer burn and keep them in good condition, so I'm packing them in a light sugar syrup. And that works out well for pie peaches. Here's how it's done:
You will need:
- 8 peaches for each future pie (I'm making enough for two future pies)
- 2 cups of sugar
- 6 cups of water
Step 1: Prepare the sweetener liquid.
I used plain sugar. Heat 6 cups of water on the stove. Slowly add 2 cups of sugar, stirring constantly, until all the sugar is dissolved. Let this solution cool completely before you add the peaches.
Step 2: Prepare the fruit.
The skin will now slide off easily. Cut off any bruised portions.
Cut the peaches into slices or halves, whichever you prefer. Sprinkle the slices or halves with lemon juice or Fruit Fresh to help them maintain their color.
Step 3: Combine the fruit with the sweetener.
Fill your freezer bags or containers. If using containers, leave 1/2" head space. If using freezer bags, be sure to squeeze out as much air as possible before sealing.
Step 4: Label and freeze.
Enjoy the fruits of your labor all year long!