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Freezing Peaches?

13 years ago

I came into a few pounds of peaches today and want to freeze them. My references all say to freeze in water or sugar them. Has anyone tried dry freezing them, like you do with blueberries?

On another note, I've never had a dried peach, and I was considering drying some. Are they good?

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Comments (5)

nancyofnc
13 years ago
I have successfully frozen peaches for making jam later. Plunge peel, cool, slice, measure, plastic freezer bag. No added water or syrup or sugar. I use 4 cups for a batch but put them in 2qt bags so they are fairly flat when frozen that makes it easier to defrost (in the sink with warm water for 15 min.).

Nancy
Linda_Lou
13 years ago
If you freeze them plain pack then I would suggest sprinkling them with Fruit Fresh first. That will help keep them from browning. It is just vitamin C, so not harmful at all. Even adds more vit.C to your diet.
You can also mix up Fruit Fresh in water, dip the fruit in that first, too.
Even crushed vitamin C tablets dissolved in water will work.
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Thanks for the Great advice on Freezing without doing the Pectin sugar syrup way. Also I read back in a book about 10 years ago.. our forefathers and mothers use to take barrels or Brandy and Preserved their peaches that way. Modern times would be is take 24 oz mason jars- Peel and Pit your Peaches cut in 1/2 -Sterilize Mason Jars after sterilized jars set up- Stick a cinnamon stick a the innards of a vanilla Bean (of course both are optional but it's to give it more flavor- fill Jar with peach leaving at least 1in from top-..Warm a Med expensive Brandy (plain Unflavored- Not the cheapest not the most expensive) Or you can even do it w/ Southern comfort- ( make sure you get enough Brandy ( it's not as cheap now as it was back then) warm brandy on medium heat ( do not boil but make sure it's Hot- Take off Heat- and fill up jars- Put on lids and screw on tops . Put in canner and do a hot bath for 10 Min. let it cool down for 24 hours to make sure tops have set and sealed.. Label and set date.. Alcohol is a Natural Preservative.. No sugar or Pectin needed- Can last for probably 3= years- ,, so what do you do with the peaches-?.. Peach Pie.. Peach Jam it with have the flavors of the Brandy and spices but the alcohol will Burn off-- What do with Brandy? well now you have All Natural Flavored Vanilla Cinnamon Peach Brandy-- This could be used as a sipping brandy for special occasions.. Holidays etc.. I Make Rum, Bourbon and Brandy Balls around the Holidays-Make a Brandy Cake (Instead of rum or Bourbon) Marinade a Duck, Turkey Pheasant, or Chicken In a Baking Bag and Let it Cook in a Baking Bag- You will have the most succulent tender bird.. and the alcohol cooks off.. Save enough put it in a Gravy pitcher.. Light it on fire and pour over your Bird.. for a flare of elegance.. (it burns Off)
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Comments (31)
Lilacs - Try a freezer jam for your peaches, you should be able to get everything you need at the grocery right by you, including the freezer containers. 3 cups prepared fruit (about 2 lb. fully ripe peaches) 4-1/2 cups sugar, measured into separate bowl 2 Tbsp. fresh lemon juice 3/4 cup water 1 box SURE.JELL Fruit Pectin RINSE clean plastic containers and lids with boiling water. Dry thoroughly. PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared peaches into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally. MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to peach mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. http://www.kraftfoods.com/Recipes/JamsJelliesPreserves/FreezerJamsJellies/30MinutesToHomemadeSURE.JELLPeachFreezerJam.html Jen Here is a link that might be useful: Freezing fruit
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Comments (1)
Just as with all the other forums, within a certain time frame - I think it is 30-45 minutes - you cannot post an immediate follow-up with out changing the subject line. The software sees it as a duplicate post otherwise. All you have to do is change the subject line in any way that the follow-up post will go up. But yes, as explained a couple of times in your other thread, once frozen and then thawed and exposed to air, they will turn brown as you have already discovered with the ones you thawed. The others will be no different. Sorry. You can still use them if you wish. They will be mushy anyway so smoothies would be a good solution but not the safest given their age. Cooking them in some fashion would be safer in case of any bacterial contamination. Because of the high sugar content, bacteria proliferate rapidly as they thaw. Thus the suggestions to make cranberry-peach jam or some other form of fruit-peaches syrup or peach-apple pies. etc. Combining them with other fruits and seasonings resolves the discoloration problems and the loss of flavor and the cooking makes them safer to eat when they are so old. You will find a number of questionable info sources on the web when it comes to home food preservation. The only tested and USDA certified source and the one we here recommend you stick with is the National Center for Home Food Preservation - NCHFP. I linked it below. Another reptuable source is the Ball Blue Book of Home Food Preservation. The recommendations of those sources are regarded as the best authorities. A search here will pull up many previous discussions on how to freeze peaches and other fresh fruit as well as NCHFP. Dave Here is a link that might be useful: NCHFP
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Comments (1)
No, it's not a problem. You can make preserves from frozen fruit. I'd recommend you measure or weigh out the fruit for the recipe you're using and bag it up with a notation on the outside of the bag. Frozen fruit does tend to have a "dimmer" flavor, which can be compensated for by straining out the solid pieces from the thawed juice and cooking the juice down then adding the pieces back in. Also, 1 tsp. lemon juice added per cup of product helps "brighten" the flavor back up. Carol
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gardengalrn
13 years ago
I've done both dry freeze and also made a very light syrup and both ways came out good. I dipped the peeled/sliced fruit in a bath of some kind of fruit fresh or lemon juice type and placed them on a baking sheet to freeze. Once frozen, I put them into freezer bags. I liked the ease of grabbing a few peach slices as a snack and the sugared type in cooking. Lori
pixie_lou
13 years ago
I freeze mine as a peach puree. Peel and pit the peaches, throw in a pot with about and inch of water. Simmer until peaches are soft, then use an immersion blender to puree.

Preciously I found that I was always waiting for my frozen peaches to defrost so that I could puree them. I typically mix in a smoothies, add to applesauce for canning in the fall, stir into yogurt.
oregonwoodsmoke
13 years ago
Yes, dried peaches are quite good.

I freeze peaches when they are fully ripe. Peel them, slice them and drop them into a water bath containing a couple of tablespoons of frozen orange juice concentrate. That will keep them from darkening as you get the whole batch ready to freeze.

Then I scoop them out with a slotted spoon and fill sandwich size ziploc bags. Press out the air and prop them zipper side up in the freezer until they are frozen. Then the smaller bags get put into a larger ziplock.

So they are frozen with a very light coating of dilute orange juice on them. They are drained before freezing, but not rinsed.

I have purchased frozen peaches that are dry frozen. There is nothing else but peaches listed on the label, so maybe they are flash frozen so they don't have time to darken.

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