Peaches...what to do?
So, I have had a peach tree go wild this year and it is so loaded down that I worry about the limbs breaking. This is the first year I got fruit from it. The problem is what do I do with it all? I can only eat so many peaches.
Does anyone have any information on canning, preserving and the like as I am a fish out of water on this one. I would love to make some kind of hot fruit salsa with peppers but don't know if it can be preserved or if that's the kinda thing you just make and eat.
If you have freezer space, slice a lot of peaches and mix with sugar and a little flour just as if you were going to make a pie. If you add a teaspoon of Fruit Fresh the peaches won't turn brown. Line your pie pan with a plastic bag and pour in the peaches, then freeze, and they will take the exact shape of the pie pan. At which point you remove the bagful of peaches, return it to the freezer, and free up your pie pan for other use. When you want a peach pie (like next winter during a blizzard) just put the crust in the same pan (bought crust is fine), lay the frozen slab of peaches in place, add the top crust, and bake. (Or, omit the flour but do everything else the same and have the peaches ready for a cobbler.
The Ball home preserving book is a great resource and good step by step info. I've canned peaches for the last 2 summers and as others have said, its such a great thing in the middle of the winter!
Also, Ive been wanting to try this interesting dessert...
LOOK at these peach fritters with peach honey syrup! oh gosh, the photo made my mouth water. is someone wanting to make me breakfast? ;-). http://www.cherryteacakes.com/2010/05/peach-fritters-with-peach-honey-syrup.html
from the same author, look at this interesting concept: a peach pie sherbet: http://www.cherryteacakes.com/2010/06/peach-pie-sherbet.html
just saw this recipe in a new-to-me cookbook, the thrill of the grill. it is for grilled chicken thighs with a peach, black olive and red onion relish. sounded good! http://community.cookinglight.com/arc...
I made this recipe a couple nights ago using peaches and it was tasty:
Actually, I used the recipe in my King Arthur Flour cookbook, which is basically the same, but calls for 3 cups or about 2 pounds of fruit, instead of just saying 3 cups. My problem was that 2 pounds seemed to be way more than 3 cups. I tried to strike a balance, and ended up with a rather soupy clafouti, presumably because of the juices from the excessive number of peach slices. The online recipe seems to be adjusted more correctly. (This isn't the first time I've found a difference between a printed and online version of the same recipe, be it a cookbook or a cooking magazine. I'm learning it might be worth seeking out both versions to note any adjustments before getting started. But that's probably a topic for a different thread. LOL)
I'll check it out. That sweet onion and peach salsa sounds great. Since my lat post I have made these and they both came out great. That only took care of one limb on the tree. There's gonna be a lot of peach eating in the house this summer.
FRESH PEACH CRISP OR APPLE CRISP
1/2 c. rolled oats
1/2 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
1/4 c. butter
10 med. peaches or apples
In mixing bowl combine oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Peel and core peaches or apples; slice and put into a baking dish. Sprinkle oat mixture on top of fruit and bake at 350 degrees for 40 minutes.
Fresh Peach Salsa Recipes
• 2 cups chopped, peeled fresh peaches
• 1/4 cup chopped sweet onion
• 3 Tablespoon lime juice
• 2 to 3 Tablespoon finely chopped, seeded fresh jalapeno pepper
• 1 clove garlic, minced
• 1 Tablespoon snipped fresh cilantro
• 1/2 tsp. sugar
In a medium mixing bowl stir together peaches, onion, lime juice, peppers, garlic, cilantro, and sugar. Cover and chill for 1 to 2 hours.
I used morwen's recipe for Spiced Peach Halves last year for canning and they were just marvelous. I also did a variation by adding bourbon - also delicious. I'm pasting the link for that thread (from last summer) below. I'm trying to get it to come right to the spot for morwen's recipe and hopefully that will work (not sure) since it's a really long thread --
Oh absolutely. I used pint jars too (I don't have a pot big enough for quarts). I just cut the peaches in 4 or 5 pieces -- just to make the pieces the same size -- instead of halves. Just be aware that since the recipe calls for one clove stuck into each half, if you put a clove in each of the smaller pieces, the result will be much more clove-y. (Am I making myself clear here? The sentence sounds funny to me.)
nofunlatte - you might also find some other good recipes from that whole thread that I linked to. There are some really terrific ideas on that thread and my stuff from last year came out really great using that as a resource.
Alternatively, instead of sticking a clove in each piece of peach, just drop 2-3 in the jar when you pack the peaches.
LNG212, I'm so glad you liked the spiced peaches! Here's another kind of off the wall recipe that I did last year and loved. It's a little complicated, but worth it. I can't remember exactly where I came across it. It might be one of Kevin West's recipes from his blog "Saving the Season".
Lord Grey’s Peaches in Tea Syrup
3 pounds peaches
2 cups sugar
2 cups water
1 tablespoon Earl Grey tea
Make your syrup: combine sugar and water in a kettle, heat over a moderate flame and stir until sugar has dissolved. Add the tea, either wrapped in a double thickness of damp cheesecloth or as teabags. Continue heating to a boil while you prepare the fruit.
Peel the peaches: blanch them a few at a time in a large pot of boiling water for 1 minute. Lift them out and plunge into cold water. (Alternately, I think it's fine to let them cool on the counter but it will take several minutes before you can handle them.) Slip the skins off, then pit and quarter the fruit.
Once the syrup has come to a boil, introduce a handful of quartered peaches and return the syrup to a boil for 1 minute, turning the fruit over a time or two to insure that it heats evenly.
Spoon the peaches into hot, clean jars (washed and scalded in boiling water). Try to pack them in snugly without mashing them. I find its useful to add a bit of syrup along with the fruit and then shake the jars to settle the peach slices. Pack to the shoulder of your jar, then top off with syrup leaving a generous 1/2" headspace. Wipe the rim and seal.
Repeat the process until all your jars are packed and sealed.
Process jars in a boiling-water bath: 20 minutes for pint jars, 25 minutes for quarts, as per Ball's recommendation.
3 pounds peaches yielded 3 pints
That links to fresh peaches threads. When doing a CH search you'll get the best results by using the search options for "relevance" and "all years". You can also search peaches and chow.com on Google. You can do the same for canning salsa. The Ball Blue Book is the standard canning/preserving bible. You can also consider drying your peaches, which can be done outdoors if it is consistently sunny.