I'm beginning to see peaches at roadside stands and at the Farmer's Market. If you have peaches available to you, along with some space in the freezer, please let me suggest putting up some bottles of an old family favorite. As long as I can remember my mom has put up Frozen Peaches every fall. It helps that her dad had an orchard with all the peaches we ever needed - and we aren't talking the hard, flavorless baseball sized peaches. Grandpa grew them the size of a softball and they were juicy and delicious and perfect!
The best part (other than the flavor) is that because you are freezing the peaches, you don't have to bother with a water bath or a steamer to seal your bottles. It's just fill the bottles, put on the lids and pop them in the freezer. Pull them out the morning that you want to serve them and let them thaw partway. You want them to still be icy and cold when they are served, so don't let them thaw out entirely.
I have added fresh raspberries or fresh blueberries at the time of serving. Seriously one of the best fruit treats that I can think of!
One Year Ago: Pesto Pea Salad
(recipe from Linda W.)
4 cups water
2 cups sugar
Combine water and sugar in a pan and bring to a boil until all the sugar is dissolved.
Allow the syrup to cool.
Add 1 tsp. Fruit Fresh per cup of liquid.
Prepare your jars by sterilizing them in a sanitary run through the dishwasher.
Wash, peel and slice your peaches and place peach slices into the prepared jars.
Pour enough medium syrup over the peaches to fill the jar, leaving approximately 1/2 inch head space.
Place a lid and ring on each jar.
Prior to serving, thaw the peaches partway.
Place the peaches in a bowl and add 1 tsp. almond extract and stir to combine.
The peaches should be served while still partly frozen.