Peach Tips

Ripe peaches have a creamy or golden undertone and “peachy” fragrance. They should be refrigerated and used within a few days.

Putting them in a loosely closed paper bag at room temp for a day or two can ripen firm peaches and nectarines.

Freezing procedure: Wash peaches. Remove their skins by dipping them in boiling water for 30-90 seconds and then quickly into cold water to make them easier to peel. Using a stainless knife remove the pit and slice into a medium sweet syrup made by dissolving 2 ½ cups of sugar and ½ teaspoon ascorbic acid in 4 cups of water. Another method is to use a powdered commercial color keeper, which is a mixture of ascorbic acid and sugar, and completely coat the fruit with this preparation. Freeze in a pint or quart size bag to a level of 3-4 inches from the top, squeeze out air leaving 1 inch of headspace and seal. To ensure a quick freeze, freeze only about 2 pounds of fruit per cubic foot of freezer capacity per day.

Rules of thumb when using tree-ripened peaches: Since cut peaches darken easily , some form of color keeper, as in the packaged ascorbic acid (Fruit Fresh) or lemon juice helps to keep the fruit form darkening.

The easy way to peel peaches is to dip them in boiling water for a few seconds and then plunge into cold water. The skin should slip right off leaving the beautiful red color that develops next to the skin.

Since most ripe peaches are very juicy some kind of thickener is often called for in recipes. Cornstarch, flour or tapioca is most often used.