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| What are your favorite ways to preserve peaches and why? Canning, freezing, dehydrating? Looking forward to your thoughts! |
Follow-Up Postings:
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| I think they're all good :). Canned ones will keep longer, but if freezing is easier and you are going to eat them all this winter, do that. Dried ones have a completely different flavor and usage, and are tasty :). You can also make delicious jam, with or without spices (cinnamon and nutmeg and stuff). Peach chutney would be awesome, too! And smoothies with milk are lovely for fresh eating. I have a bunch of peaches right now, so I will be watching to see if people have other ideas. |
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| Our house much prefers canning peaches either in slices or halves over any of the other methods for preserving them. We use Fruit fresh to help keep the color and there are several different levels of sugar syrup you can use to adjust the taste. I think dried peaches loose most of their appeal in both appearance and taste. Frozen are fine but then you have the threat of power loss and the limited storage life to deal with. For other recipes other than just plain peaches then like Nila mentioned - chutneys and Oscar Relish is a personal favorite. If you type 'peaches' into the Harvest forum search bar here you'll find many discussions and recipes for doing them. Check these out: http://search.gardenweb.com/search/nph-ind.cgi?term=peaches&forum=harvest&forum_name=Harvest Dave |
Here is a link that might be useful: Oscar Relish
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- Posted by balloonflower CO 5b (My Page) on Fri, Aug 9, 13 at 20:41
| I think it depends on what you want them for in the future. I can peaches in light syrup or juice for eating, but they do get mushy. I make and can peach jam. I freeze peaches (generally whole--just wash and foodsaver) for use in baking--pies, crisps, whatever later. Later, I just pull them out, drop in boiling water to remove the skin and they slice nicely to the desired size for whatever I'm doing frozen. All work well for me--create different textures and uses. Heading for a peach festival next week and looking forward to it! |
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