What is worth a sticky, messy kitchen? Delicious peaches in the autumn, winter, and spring! Last night, Josh and I froze a half a bushel of peaches. It took us two hours, from the beginning to the final cleaned-up dish. Not bad, eh?
The general gist is as follows (bear with me, experienced housewives):
1) Place whole ripe peaches for a minute into boiling water, and then quickly transfer them to ice cold water.
2) Peel off the peach’s skin, which should come off very easily. Slice the peaches in half, take out the pit, and further slice the peaches into bite-sized pieces.
3) Combine four cups of peaches with 2/3 cup of sugar and 1 Tbsp. of Fruit-fresh. Gently stir. Place the peaches in freezer containers, filling them to one inch from the top. Or, if you want to be economical like me, use clean yogurt containers that you collect over the year.
4) Place a piece of wax paper onto the peaches and seal the containers. Place the peaches in the freezer to be used later in smoothies, on ice cream, or even plain. Delicious!
5) Enjoy the unsweetened peach juice that collected in your bowl of cut peaches. There’s nothing like fresh juice!
Last year’s peaches were wonderful, and I’m hoping that this year’s will be just as good.