We are already rolling into midsummer, and it’s Peach season! Here in California’s Central Valley, if you don’t have your own Peach tree, you are probably friends with a farmer or someone who does. If not, most cities have a Certified Farmers Market, and lots of fruit stands where you can buy fresh local produce.
Like many fruit trees, peaches are such abundant producers that you usually run out of ideas to use them all! Of course, if you have a tree and have used all you can with some remaining, please find your local food pantry to donate to.
Here are some of the many ways you can preserve Peaches. If you need some tips on where to start, see my previous post here.
Canning Peaches – You can “can” plain Peaches in halves or quarters and process them in a water bath. There are many renditions you can do too. From the Ball Blue Book, you can make Honey Spiced Peaches. Here is a recipe for Vanilla Bean Peaches. You can also PICKLE Peaches too! See the Ball Blue Book or Pinterest for recipes.
Peach Jams, Jellies, and Butters – It is easy to go overboard making all kinds of Jam but there are many ways to give this common food a different twist! Try a Pepper Peach Jam to use for basting or just make Peach Pepper Jelly. You can make all kinds of fruit combinations and the possibilities are endless! Think Peach Raspberry, Peach Blueberry, Peach Plum, Vanilla Honey Peach Butter…need I go on? If links aren’t present here, see the Ball Blue Book or Pinterest.
Peach Chutney – Like Peach Jam, the possibilities here are endless as well. Chutneys are typically thicker and chunkier than jam. Use these plain on toast, or over cream cheese on roasted meats. I’m fond of savory chutneys for my meats like this: Roasted Garlic Peach Chutney.
Peach Salsa – a twist on classic salsa. You can find sweet recipes, spicy recipes, and many in between to suit your taste.
Peach Drinks – Peach Raspberry Lemonade Concentrate for canning, Peach Mojitos, and many more…
Frozen Peaches – Freeze peaches for preserving, cooking or using later. Make sure to peel, pit and cut or chop as desired. Just keep in mind that they will be mushy once thawed. This is a great way to save peaches for jams or jellies if you don’t have time when they are ripe.
I hope this has given you at least a few ideas on how to use ALL THOSE PEACHES!! Please take advantage of all these links to preserve summers bounty.
Happy Peach Season!