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)

I make peach sauce. And I make peach applesauce. (There is a peach sauce recipe in the Ball Book - which pretty much says "follow the applesauce recipe.") I peel and pit my peaches (Since I save the pits and peels to make peach syrup), put the peach halves in a pot with an inch or so of water, and sugar to taste. I the use an immersion blender to puree the fruit. (If I left the peels on, I would then send the peaches through my food mill). When making peach-applesauce - I put a combination of peaches and apples in the pot. I can't really help you with freezing peaches. I don't freeze many. When I do, I just peel, pit, and throw the peach halves in a ziploc bag. I don't do the fruit fresh thing - since I don't care about browning - I use my frozen peaches for smoothies, cobbler, or future batches of peach-applesauce.

Well, I freeze peaches a lot, as I get them from my relatives in Georgia and South Carolina. What I do is peel and slice them, remove the seeds, and toss them with a combination of sugar and Fruit Fresh (never used Pomona Pectin. Never heard of it.). I like the Fruit Fresh because they then don't turn brown when defrosted. I freeze them in ziplocs and write the contents on each (2 c peaches and 1/2 cup sugar, for example). Then when I defrost them for later use, I either eat them that way, or use them in recipes but then I detract from the recipe the amount of sugar that I put in the frozen ones. It always seems to work and I never have any trouble with jams/jellies setting up afterwards. Hope this helps. And thanks for reminding me... it's peach time! I've made lots of peach recipes, but never Peach Jalapeno Jelly. If you don't mind, could you share the recipe? Thanks.

yes line the pan with plastic wrap..then fold the wrap over the filling, then put in the freezer, when solid, pop out of pan, and place inside freezer bags. You will have a much longer baking time if you use the frozen pie filling. Some schools say to thaw the filling over night and then bake. But that would negate the point in freezing first in a pie pan/dish. I often just put the filling into a ziploc and freeze. Try it both ways and see, what works best for you.