Freezing Peaches Part 2

Hey, everyone! I hope you're all staying well.

A couple of weeks ago when I got the huge box of peaches at the traveling farmer's market, I asked for suggestions on how to freeze them. I thought I'd share what I ended up doing!

First, I blanched the peaches so the skin would peel off easily. It was like magic!

I scored the bottom of each peach in a criss-cross pattern. Then I dipped the peaches several at a time into boiling water and allowed them to stay there for 15 seconds.

Tada!! You can see that the peach on the top right (above) is just begging to be peeled. :) You can see the ones below that have already slipped right out of the fuzzy skin (which, personally, I don't like!).

Once peeled, I cut them into wedges. Then I tossed them with freshly-squeezed lemon juice. I used the juice of one lemon for every 10 peaches.

For one batch, I put them directly on a baking sheet in a single layer and froze them so they'd stay separate in the freezer bag. We're taking these out of the bag by the handful and using them for cereal and smoothies and oatmeal.

For the rest of them, I added a little sugar to help pull some of the juice out. Once they'd sat for just a bit and gotten juicy, I put them in freezer bags and laid the bags flat until they were totally frozen. When we use these, we'll have to thaw the whole bag and use all at once.

I'm glad to have used both methods! We should be able to have fresh peaches for the next few months.

And just for fun... Around the time I froze the peaches, we were babysitting the grand dog, who had an injured ear (he tangled with a cat that got in his yard!). Here he was dressed up for the 4th of July. :)

I hope you all have a great weekend.

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