Peach pie, peach cobbler, or peach ice cream..
I just froze 16 cups in 2 cup seal a meal bags to use later for pies,
cobblers or ice cream or to top ice cream.
Linda

I only WISH that my neighbor of many years has offered me more of her wonderful peaches this year!! Lacking any other news and waiting impatiently for those wonderful peaches, I will eat, freeze, bake, and enjoy those peaches if offered to me!!
Freeze them; put them into freezer containers for canning; baking, etc., for later.

Peach salsa is good and I make peach syrup for pancakes. I like to freeze peaches for cobbler and pies too, although you may can peach pie filling.

In the meantime, eat them until you are sick of them!

Annie

WINE......the second best to Blackberry!

We can peaches in a light syrup every year, and eat them on cereal; they taste remarkably fresh in January! I've also used the canned peaches to make mid-winter peach upside down cake, cobblers, etc. We know they're not truly fresh, but they sure do taste good!

You can also freeze pies. Line pie plate with heavy tin foil, make pie as usual, place whole thing, unbaked in freezer. When frozen, remove from pie plate. Bake it frozen and add more time. Very good.

Annie may I please have your peach Salsa recipe. If it's anything like your regular salsa I will be the most popular kid on the block.

Alice, can I get your recipe for canning. I do have the blue book so will check that too.

And dinner tonight will be a cobbler

I will can half the rest and freeze the other half.

How about pickled peaches!

I canned some one year, in a light syrup with a dash of cinnamon schnapps and some cinnamon basil (a cinn. stick piece would have a similar effect.) Very good, much better than the canned peaces you get at the store, and mighty fine for any type of winter dessert.

When we were on vacation DH had a wonderfully refreshing Chilled Peach Gazpacho Soup at the Duck Soup Inn on San Juan Island. I don't have the exact recipe, but when I did a Google search, there were plenty to be found.
I may well join you as I try to use up peaches and nectarines that I bought at Costco on Monday and are not ripening up at all!

I would give you our recipe for canning peaches, but I know it goes against what the BlueBook and USDA say to do. I'd rather you follow the rules that were made more recently than when we were taught to can.

The keys to canning peaches are to begin with peaches that are not green but do give a little when squeezed, and then to have a production line for the entire process: dip in simmering water for a minute or so, put in ice water to loosen the skin and then remove it, cut all the way around along the dimple line to separate the halves, slice as you wish (remove center red area around the pit if necessary), and layer into the jars. Add the light syrup, then process as directed by the Blue Book and/or USDA. My DH and I do this for 8-15 quarts a year. Usually 1/2 bushel yields about 8 quarts, with huge peaches a bit more. ... I also have saved all the pits for several years because I'm going to make a peach pit wreath (like a nut wreath) some day -- It's on my Some Day List!

Well, aside from jams, here are a few ideas. the pound cake freezes well.

I think this was originally posted by Ruthanna...correct me if I am mistaken.

GEORGIA PEACH POUND CAKE

3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3 cups granulated sugar
6 eggs (at room temperature)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream
2 cups chopped, peeled peaches

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Mix the flour, baking soda and salt in a small bowl. Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the prepared pan. Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes.
Invert onto wire rack and cool completely.

Icing

8 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon almond extract
1 (1 pound) box confectioners' sugar, sifted

Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond extract and mix well. Add the confectioners sugar gradually, beating until smooth. Frost cake. Store leftover cake covered in
refrigerator.

Another of Ruthanna's....

GRILLED STUFFED PEACHES serves 4

4 large peaches
2 Tbs. fresh lemon juice
1/ 3 cup quick-cooking oats
2 Tbs. firmly packed light brown sugar
1 Tbs. finely chopped almonds
1 Tbs. butter, melted
1/ 2 tsp. cinnamon

In a large pot of boiling water, cook the whole peaches for 30 seconds. Rinse them under cold water and carefully peel the skins. Halve and pit the peaches and cut a very thin slice from the back of each so it will lie flat. In a bowl, toss the peach halves with the lemon juice.

Preheat the grill to medium heat. Combine the remaining ingredients and divide evenly, filling the centers of the peach halves. Place the filled peaches on the grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Place the peach halves on 4 plates and serve hot or warm. (161 calories per serving)

And this one I copied from a book I sent to Karen before I put it in the mail!

Fresh Pink Peach Soup
source: "A Beautiful Bowl of Soup"

2 c fresh strawberries, hulled and sliced
2 peaches, pitted, peeled and sliced
1/2 c fresh orange juice
1/2 c plain yogurt (plus more for garnish)
3 T sugar (or to taste)
1 T fresh lemon juice
1/8 tsp freshly grated nutmeg
fresh blueberries for garnish

Puree all the ingredients except garnishes in blender until smooth. Taste and adjust the sweetening.

Refrigerate in a covered container until well chilled, at least 3 hours. Garnish each serving with yogurt and a sprinkling of blueberries

(you may substitute 1-1/2 c frozen peach wedges, thawed, for the fresh peaches)

Other than that, I love to just can plain fresh peach halves in a very light syrup.

Linda

I think Annie uses KatieC's version of the Peach Salsa. (Her modification of a Bernardin recipe.)

If you go to the link and scroll down the page, you'll see the Peach Salsa. I've canned that recipe. I absolutely love it fresh but I'm not so wild about it canned. The fresh peach texture and flavor just can't be duplicated. But it's still a nice treat and recipe ingredient mid-winter.

Carol

Thanks everyone.

that soup looks divine!! And the pound cake - yummmmm

Carol, I made the peach salsa and canned it all. Not sure I diced the peaches fine enough but it tasted good before canning. We'll see how the processing effected it when we serve it on Monday :)

The rest of the peaches went to Peach Jam with brown sugar and rum, a cobbler, eating out of hand and canned in rum (those were my Brandied Peaches LOL)

Carol, you're right, I've used KatieC's recipe and liked it. I've had a couple of people tell me they've used my regular salsa recipe and subbed peaches for half the tomatoes and liked it, but I'm still having trouble getting my head around that.

It might be really good, though....

Annie

Well, I tried the tomato-peach combo once with a small batch of salsa. It's OK but no world-beater for me. I won't be making it again. Stick with your regular salsa. You'll be glad you did, LOL.

Carol