I use this all the time with great results. 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.

I'm not sure exactly what you are looking for. "Shelf stable" meaning you want to can and process these already frozen peaches in some way? Not really recommended for several reasons including quality as they will turn quite soft, even mushy. But there are many pickled recipes for them available in BBB and at NCHFP if texture quality isn't an issue. Pickled peaches, fruit relishes and chutneys, etc. But then you say "out of refrigeration" for several days. So something shelf-stable isn't necessary as refrigeration wouldn't be relevant to shelf stable things. Could you clarify please? On the other hand they can be used in many gift baking recipes - breads, cakes, tortes, tarts, turnovers, etc. Dave

We adore this recipe! I make it now with fresh blueberries,but I bet it would work well with frozen. I've subbed nectarines, made it with more of one fruit than another, cut it in half, seems to be forgiving and easy! Oh and I don't use the pecans due to an allergy. BLUEBERRY-Peach & Blueberry Crisp with Spiced-Pecan Topping by Nicole Rees (Based on 4 ratings) To learn more, read the article: Blueberries Star in Summer Desserts Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings. Serves six. ingredients tip :Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly. 2 oz. (4 Tbs.) unsalted butter, softened; more for the pan 3 oz. (2/3 cup) all-purpose flour 1/2 cup packed light brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. table salt 2/3 cup coarsely chopped pecans 3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels 3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick 1/4 cup granulated sugar 3 Tbs. cornstarch 1/4 tsp. freshly ground nutmeg how to make Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan. In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans. In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit. Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm. serving suggestions: I love this crisp served with vanilla-bean ice cream. From Fine Cooking 93, pp. 72

Pat, you can use fresh herbs in just about any recipe that you would use dried herbs in. Some fresh herbs though are added at the end of cooking. Especially something like basil. I like to add a handful or two of fresh basil to a quick tomato, garlic pasta sauce. And you can use fresh basil and fresh oregano in salads. Greek Italian Recipes using fresh Oregano: Home Cookin Chapter: Recipes From Thibeault's Table Tomato - Oregano Tarts ====================== Source: Roger Verges Vegetables 1 lb very ripe tomatoes 2 Tablespoons olive oil 1 clove of garlic Salt and pepper 1 slice of bread 1/2 lb puff pastry 2 Tablespoons or Capers or 4 oz black olives (Nicoise or Kalamata) - pitted 6 oregano sprigs . Peel and seed tomatoes. Chop coarsely. Put olive oil into a sauce pan or skillet heat, add tomatoes, minced garli and salt and pepper to taste and saute for 7 to 8 minutes. Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano sprigs. Add to Tomato mixture. Set Aside. Roll puff pastry into a generous 12 inch square. Place on a chilled baking sheet. (may also be made into 4 six inch circles, use a tart ring or plate as a template and cut out) Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10 minutes. Remove from oven and spread a layer of tomato mixture and sprinkle with capers or olives. Return to the oven and bake an additional 8 minutes. If serving as a first course, allow one per person. Or cut the large tart into small squares and serve as an appetizer in the living room. Garnish with sprig of oregano. Home Cookin Chapter: Recipes From Thibeault's Table Green Bean, Zucchini and Potato Stew (Fassolakia Iadera ======================================================= Adapted from: Krinos Foods (The original recipe called for a large can of tomatoes and did not include garlic or oregano.) Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese . 1/4 cup olive oil 1 cup chopped onion 1 clove of garlic, minced 1 pound fresh green beans, trimmed, halved crosswise 1/4 teaspoon cayenne pepper 8 ounces zucchini, cut into 1-inch-thick slices 8 ounces russet potatoes, peeled, cut into 1-inch cubes 3/4 cup chopped fresh Italian parsley 1 to 2 tablespoons fresh oregano chopped (or dried) 1 14 ounce can of Italian-style tomatoes, chopped. 1/2 cup chicken broth . Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature. 6 To 8 Servings