Since we’re on the topic of peaches (see previous blog post) my husband must’ve really liked my cobbler because he recently brought me 20 pounds of ripened peaches (insert blank stare). Since I didn’t have much time to figure out what to do with them and I didn’t have any canning equipment on hand I decided to freeze them. It was actually pretty easy and quick considering I had 20 pounds to get through and I knew we had a super busy weekend (which meant no time for canning) so I needed to act quick.
Here’s what you’ll need:
Medium sized pot
Medium sized mixing bowl
Quart sized freezer bags
Here’s how I froze 20 pounds of peaches:
Start with a pot of boiling water (you’ll want to work in batches pretty quickly).
Set aside a bowl of cold water with ice cubes, I set mine right near the stove for easy transfer.
First I cut a shallow X on the bottom of the peaches.
Then, working in small batches I dropped 3-4 peaches in the pot of boiling water for just 30-60 seconds and quickly transferred them into the ice bath for blanching.
Once the peaches were cool enough to handle I gently peeled away their skins and cut them in half in order to scoop out their pits.
Next, I cut them into slices and placed them into the freezer bags. I chose to freeze mine in water but you can make a syrup for them (I’ll list a recipe below) or fruit juice.
Once I had the peaches divided up into the freezer bags I filled the bags with water leaving about an inch of head space and zipped them shut trying to keep as much air out as possible. Lastly, I labeled my bags and stuck them in the freezer. See, told ya it was easy!
Now, here’s a quick easy recipe if you want to pack yours in a syrup:
What you’ll need:
1 cup of sugar
4 cups of water
Place the ingredients into your saucepan.
Heat and stir until the sugar dissolves.
Remove from heat
Pour over your peaches in the freezer bags leaving about 1 inch headspace and removing as much air out of the bag as possible, zip shut and done. Don’t forget to label your bags.
*Use frozen peaches within 9-10 months.