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| Sorry if this is a duplicate question; I tried doing a search but didn't find quite what I need to know. I had to put up a bunch of peaches in the freezer because I ran out of time and jars and they would't have held for another week. I am going to can them this weekend. Should I let them thoroughly thaw before I do anything else with them or should they still be partially frozen when I put them in the cooker in syrup (to maintain better color)? Thanks, |
Follow-Up Postings:
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| Honestly I don't think you want to do this. Not only is it a waste of time and energy to double process them but the double processing - freezing-thawing-canning-BWB processing is going to really affect the quality. Mushy peaches. If you have to get them out of the freezer for space reasons then I'd turn them into something where the mushy texture won't matter as much - jams, chutneys, mixed with tomatoes for salsa, even syrup. But if you decide to do it then yeah they need to be thawed first. But rather than hot pack I think I'd use raw pack so the heat exposure is reduced. Dave |
Here is a link that might be useful: Raw pack peaches instructions NCHFP
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| Yeah, DH is not happy that I've got "his" freezer full of fruit. Sigh. I've already got 18 jars of peach jam, but hey, who's counting, right? More jam coming up! Thanks for the insight, Dave, your input as always is greatly appreciated. Edie |
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| Make Maple Peach syrup and bundle with a gourmet pancake mix (can just doctor up a store bought one with nuts, some oatmeal or other whole grains, etc.) for Christmas gifts!! Pretty packaging and you can check off some names. Kills 2 birds with 1 stone as they say. Deanna |
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