Here in Lancaster, PA, we’re just now heading into Peach Picking time for freestone Peaches and are super excited! We’re watching Cherry Hill Orchard’s site to see when they’re officially available and when the Pick-Your-Own opens up. We wanted to pass along some delicious ways to put up those sweet fruits!
If you’re new to preserving peaches, be sure to confirm that you’re taking the freestone varieties home with you. Nothing can take the wind out of peach preserving sales than fighting with the peels & pits!
When I have properly ripened peaches, the peeling process is a breeze. I grab my 4th Burner Pot with that nifty basket to blanch my peaches – about 3 at a time depending on their size, and a large bowl of ice, a larger bowl for the peeled peaches are we off! You can use a little fruit fresh or lemon juice to hold off browning. If I’m using a recipe that includes weights, I will often try to weigh batches out immediately after peeling so that I can cover/refrigerate until my peeling is complete.
If you didn’t catch our review of Batch, you’ll want to grab yourself a copy! As luck would have it, the section we featured is dedicated to Peaches! They even allowed us to share their Peach-Bourbon BBQ Sauce recipe which we made, of course…and it’s amazing!
Although, Marisa of Food in Jars has several marvelous Peach preserving recipes scattered throughout her 3 cookbooks; Food in Jars, Preserving by the Pint and Naturally Sweet Food in Jars; she also shares several on her blog. Here are a few of our favorites: Spicy Peach Preserves, Slow Cooker Peach Vanilla Butter, and this Honey-Sweetened Peach Vanilla Jam. You’re also likely to enjoy this Simple Peach Cake, one of her Preserves in Action.
If you’re hoping to incorporate probiotic components into your preserving and eating habits, Amanda, author of the blog Phickle and the incredible Ferment Your Vegetables book, has developed this enticing Fermented Peach Sauce – perhaps the healthiest thing you could add to a bowl of ice cream before devouring it!