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Blanching and Freezing (peaches)

Why should I freeze them?



The dog days of summer are upon us. In my book, this calls for something light and refreshing. Anything with peaches in it will fit that bill nicely. In my neck of the woods, a local charitable organization does fundraising by selling fresh Georgia and Colorado peaches once a year, in season. It is NOW peach season! 


Any self-respecting baker knows, you buy fresh fruit when it is in season. This Baker bought a whole flat! When I got them home I knew they weren't ripe yet, so they sat on the island in my kitchen for a few days. I thought I had time, but... they ripened quicker than I thought they would.


I made some peach cobbler, peach cheesecakes, and even peach shortcake; but I still could not use them up fast enough. They were getting too ripe too fast! So I decided to freeze the rest of them until I could use them. This way I could take my time and plan recipes, instead of burning my whole family out on peaches. Too much of a good thing can spoil your appetite for that thing forever. So...


You can't leave them on the counter forever. They will spoil. You can't just throw them in the freezer whole, either. The texture and taste will absolutely suffer. But you CAN process them. When you're ready, you'll pull bright, fresh peaches out of the freezer to use in your favorite recipes, if you follow this process. 



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