Dunno..but reminds me I need to head up round the corner with a few boxes...The neighbors trees are probably breaking to the ground themselves..
I just freeze them in halves in ziplocs...or dice up 4 c for later making of jam...

Jam.....about 12 good big peaches will make about 16 jars of jam....Does that help? Not much?? Didn't think so! LOL! Looking at your piles of peaches 12 is not much....and 16 jars of jam is a lot!!
Linda C

The peaches are mostly small, bigger than a golf ball but not much bigger. I have two big bowls heaped full out in my kitchen now. So far I have processed two bags of frozen sliced peaches. I found a recipe for peach salsa. And for freezer jam. I used to do jellies, but after a couple of bad batches, I gave away my jars. I'll tackle those 2 bowls full next week. My hands are raw from my peach juice habd treatment. I spent about an hour peeling and slicing peaches today. Been eating some, too!

I don't know if this will appeal to you, but I made grilled peaches tonight on the bbq. I dotted them with butter and sprinkled a little brown sugar on top. We served them with an awesome amaretto gelato.

Oh my, no such thing as too many peaches! Here they are small and $12 a half bushel this year, too pricey for my blood, I'll just buy enough for preserves and some syrup and wait for my trees to get bigger.....

I make syrup for pancakes, french toast, ice cream, whatever, with different fruits. Peach is my favorite over bread pudding instead of hard sauce. It's great with vanilla ice cream and warm gingerbread too. This was first posted by Linda Lou at the Harvest forum. I've done blueberry, strawberry, raspberry and peach using the puree because I like the fruit.

Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency.

To Prepare Fruit Puree:
Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

SYRUPS MADE WITH PUREE
4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)
1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and cool.
6. Check lids, label, and store in cool, dry place.

To Prepare Fruit Juice:
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)
1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and let cool.
6. Check lids, labels, and store in cool, dry place.

Annie

Edgefield County is the South Carolina county adjacent to mine. At one time it produced more peaches than the entire state of Georgia, and it still grows a lot of them--so in midsummer we are inundated with peaches.

In addition to jams, pies, and eating them fresh until you're sick of them, some people peel them and puree them, freezing the puree; it makes a fantastic blender drink.

Just experiment with the relative amounts of rum, sugar, OJ, etc, until you find the right proportions. It may take some work, but one must suffer for one's art.

Peaches that small should be pickled whole -- after peeling. I don't have a recipe (never bothered because I can't find small peaches) ... But I loved them growing up. It's a Southern thing -- someone out there must have a recipe ...

You can just can them too. In syrup or water or juice.
BWB to seal! My mom and I did more than 40 pints last weekend!
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Ours were big ones!! That one peach is sitting on top of a wide mouth pint jar.
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Deanna

Wow they look good. I haven't had a good peach in a while. How about peach butter http://www.pickyourown.org/peachbutter.htm

Peach Melba freezer Jam http://www.freshpreserving.com/pages/recipe/183.php?recipe_id=19

or oven dried peaches.

I'd LOVE to have some peaches - and apples!! I'm in NE Oklahoma, & our late freezes got all in our area :-(
I was thinking like lisadcm...peach butter! It's not at all hard to make & tastes SOOOooo good on biscuits or toast --or homemade bread or or or or.... :-)

I'm in South Carolina and the late freeze got all of the peaches in my area, so much so that the peach farmers with roadside stands are buying them from other areas of the country to have something to sell. I've seen the little tiny peaches put whole into white liquor (homemade, not clear liquor from the liquor store) to make peach brandy. Last year I peeled some and cut them up, cooked them down some with a good amount of sugar, and added some bourbon and a little cinnamon. That made a really good sauce for vanilla ice cream.

There is just o such thing as too many peached. LOL. One of my all-time favortie fresh fruits!

I would love to have your problem! Yum!

I have a recipe for Brandied Peach Jam. My home internet has been down since Sunday night, but as soon as it is working again I would be happy to post the recipe if you'd like it.

Linda

I agree, no such thing as too many peaches, although there could be such a thing as not enough time to put them all up. Besides what has already been listed, here are some other ideas -

Slice them up and freeze the whole slices. They can then be used in smoothies and peach pie and cobblers and crisps later on. I use the frozen ones all the time for peach/raspberry pie, one of my favories

Peach salsa, which I think is a variation on mango salsa. Sorry I don't have a recipe.

Peach chutney. Also a variation on mango chutney. I'm making this over the weekend.

Canned peaches or canned sliced peaches. Peaches are just about the easiest thing to can. I made cinnamon spiced peach halves one year that were very good.

Peach Chutney (Ball Blue Book of Canning)

4 quarts finely chopped, peeled peaches
1 cup raisins
1 cup chopped onions (about 1 med.)
2-3 cups brown sugar
1/4 cup mustard seed
2 TBLSP ginger
2 tsp salt
1 clove garlic, minced (optional)
1 hot red pepper
5 cups vinegar

Combine all ingredients in a large sauce pot. Cook slowly until thick about 40 minutes. Stir frequently to prevent sticking. Pout hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process in a boiling water bath for 10 minutes. Yield about 7 pints.
Note: I will probably halve this recipe. I do condiments in 1/2 pint jars.d\

Peach pickles (from Ball Blue Book of Canning) I have never made these.

8 lbs. peaches, small to med. sized
3 lbs. sugar
4 sticks cinnamon
2 TBLSP whole cloves, crushed
1 TBLSP ground ginger
1 quart vinegar

Wash and peel peaches. Treat to prevent darkening (I dunno what this means, I think it meas soak them in "Fruit Fresh" or perhaps lemon juice?). Dissolve sugar in vinegar in large sauce pot and heat. Boil 5 minutes and skim. Add spices tied in a cheesecloth bag. Drop drained peaches into boiling syrup and cook until they can be pierced with a fork but not soft (Sounds like you use somewhat unripe peaches). Remove from heat and allow peaches to set in pickling liquid overnight to plump. Bring to a boil. Pack peaches into hot jars, leaving 1/4 inch head space. Pour hot liquid over peaches, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in a boiling water bath. Yield about 3 quarts.

I've never made this, but I have another recipe that calls for using white wine vinegar, and also adding peppercorns, star anise and cardamom to the mix. You could sub these ingredients for some of the ones mentioned above if you're adventurous. Don't change the vinegar to spice to sugar ratio though. I do mine by putting some of the whole spices in the jars of peaches, not all in a cheesecloth before.

Brandied Peaches (Ball Blue Book of Canning)

4 lbs. whole peeled peaches
3 lbs. sugar
1 tsp. salt
1 quart boiling water
3/4 cup peach brandy (I think you might be able to use regular brandy. When I made spiced boozy peaches I used cinnamon schnapps)

Dissolve one half of the sugar and the salt in the biling water. Add one layer of peaches at a time, and boil gently for 6 minutes. Peaches will darken if not heated through, but should not be cooked until soft. Put heated peaches in a deep bowl, boil syrup 5 minutes and pour over fruit. Cover bowl and let stand overnight. Drain syrup into sauce pot, add remaining sugar, boil 5 minutes and pour back over peaches. Next day, strain peaches out of the syrup and pack peaches into hot jars, leaving 1/2 inch head space. Add 3 or 4 TBLSP of brandy to each jar. Boil syrup until thick like warm honey. Pour hot syrup over peaches, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minuts in boiling water bath. Peaches should be ready to use in about a month. Yield: about 3 pints.

Note: I'd add the brandy to the hot syrup just before I poured it into the jars. If I used brandy instead of schnapps, I might pop half a cinnamon stick into the jar.

Thanks for all the recipes. I got all the peaches peeled, sliced and frozen. I figure I can thaw themm out and use in recipes. The tree is looking better, the limbs are up off the ground. Looks like the crop is just about finished. Thanks, everyone!

DH and I have been having a peach melba almost every night -- that's good for my diet! I put the peach in boiling water for 15 seconds, let it cool and then peel it. I make raspberry sauce with jam and a little water and then strain the seeds. Vanilla ice cream, whipped cream, toasted almonds -- it's all good.