I tried to post earlier, don't know what happened. Hmmm??? Just thaw the peaches, pit and chop into about 1/2" dice. Then follow any recipe for peach jam. I've linked to the jam/jelly page at NCHFP below, there are some there, just scroll down under jam to the peach ones. Deanna Here is a link that might be useful: NCHFP Jam page

I just used most of my crop of frozen peach and nectarine chunks to make peach-nectarine butter. I used what we froze this season, so not sure about long term freezing. The butter is a brownish color, just like apple butter, even if you buy it commercially, is also a brownish color. We did not see anything wrong with this, and the taste was really good. Here are the recipe instructions in case anyone is interested. PEACH-NECTARINE BUTTER Ingredients 14 quarts of peaches and nectarine slices - they do not need to be peeled. I had previously frozen peaches and nectarines after washing, pitting and slicing, so I used these thawed peaches and nectarine slices. Juice of 12 large Myers lemons 12 cups of sugar 1 tsp salt Vinegar for the pressure bath (couple tablespoons) 3 quarts boiling water for canning bath Preparation: Boil peach and nectarine slices, add lemon juice, salt and sugar. Stir often so it does not stick to the bottom of the pan. Boil until it thickens, darkens and reduces to about 12 quarts of fruit. This could take a couple of hours or more. Now carefully take immersion blender and blend until it is smooth. It should look very similar to apple butter. Can in clean and heated (heat in hot water batch) pint mason jars. Fit with lids and pressure can in 3 quarts boiling water and a couple tablespoons of vinegar for 10 minutes at 6 psi (or look up what is needed for your altitude, I am at 1600 feet). Makes 24 pint jars.

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

I just make my regular vanilla icecream and add chopped and welld rained frozen peaches....I put about half of the peaches in the blender to make puree and chunk up the rest..... But unless you either add some extra heavy cream or booze, it will get icy. I make a custard with 4 eggs and 2 cups of milk....when it coats the back of a spoon remove from heat and add a cup of sugar and stir to dissolve, add 2 cups of heavy cream and 2 tsps vanilla.,...cool and freeze. For peach, puree a cup of peach slices and add to the icecream mix....add some chunks if you wish....and 2 Tablespoons of peach schnapps. The alcohol keeps it from freezing into a solid chunk. Linda C