Peaches!: Daily Blog Post

Frozen peach slices


So I mentioned in Monday’s post that I have an abundance of peaches. Monday morning I made cobbler, which used up 4 cups of chopped peaches. I had some of that for breakfast, yum!

I turned three other containers of peaches into sliced peaches and put them in the freezer. If you also have an abundance of peaches, here’s what to do. Quickly blanch your whole, ripe peaches, about 2 minutes. Drop them into ice water to stop the cooking. Then with a paring knife, peel each peach. If your peaches are truly ripe, the skin will slip right off. If your peaches aren’t fully ripe, you’ll have to actually peel them. Take care to just take the skin and as little of the peach flesh as humanly possible. Then half, pit, and cut into slices. Put them on a freezer-paper lined cookie sheet or sheets, in my case, and put in the freezer. I usually let mine freeze at least 24 hours. Longer if I get busy. Anyway, take from the freezer, loosen from the freezer paper, and put into gallon freezer bags.

There you have it. Frozen peaches ready for cobbler, smoothies or bellini’s. Don’t know what a bellini is? Check this out:

That’s it for today!

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