Canning, Freezing and Preserving Peaches From a Local Orchard
Wow, can you believe it’s that time again! It seems like yesterday that I wrote last summer’s posts on canning peaches and applesauce! Well, it’s peach time once again and I’m full blast getting plenty of them put up for lots of winter and spring smoothies!
This is the second year in a row I haven’t canned any peaches. I know the value of canning and the less ecological impact they have on natural resources (a one time electrical/gas use versus using an electric freezer to store them for the next 9 months), but I will make up for it next month when I can my annual 30-35 quarts of applesauce! I will get better and live more inline with how my actions affect not only me but the environment, but in the same breath, I do what I can.
Anyway, none of my peach trees produced even a single peach this year because of a couple late frosts we got here in the “mountains”, but I was fortunate to follow a friends lead to a great local orchard not far from my house! It was a interesting setup and the man I met started it over 40 years ago! He was a typical old timer of these parts – very friendly talk your ear off kind of person and you could tell he worked hard his whole life, but did what he loved. The funny thing I remember about him was seeing that he must have just eaten a peach, because he had traces of gold shiny sparkles around his mouth. It was neat to see even after 40+ years of growing peaches he still ate them!
This is how I prepare my peaches for the deep freeze (some people squak at leaving the skins on!)
1) Wash peaches well
2) Cut peaches into small chunks, being sure to remove all stems, seeds and bad spots
3) Pack cut peaches into quart bags
4) Place them in the freezer
5) Now it’s your turn. Go to your farmer’s market or local orchard and buy at least a 1/2 bushel of apples and spend a few hours in the evening or weekend and process them. If you want a lot of smoothies, buy 1 1/2 – 2 bushels like I did!
6) Let me know how it turns out.