Freezing peaches is the best because they can be used in EVERYTHING! If you want to enjoy delicious peaches all year round then look no further because, with this recipe, you can have juicy, delicious peaches whenever you want!
Some fruits you just have to have when they are in season and peaches are one of them. Freezing them makes sure that you have the ability to have the most amazing ones at the drop of a hat! Peaches can go in smoothies, cobblers, and crisps! These recipes will preserve that juicy flavor all year long!
How to Freeze Fresh Peaches
A perfectly ripe peach in season is one of the most delicious fruits out there! But the keyword in that sentence is in season. If you buy peaches that are off-season, they are hard and flavorless. You lose out on so much of that amazing peach taste so they are just not worth using. The way around that is to buy all the peaches during the peach season and freeze them!! Frozen peaches are the absolute best and easiest way to preserve that summery, peach flavor. It only takes a few steps and you will have ripe, juicy peaches at your fingertips all year long!
Frozen peaches are the perfect solution for a peach-loving person (me!). Because some of my all-time favorite recipes call for peaches, they are a must to have for easy access. Using peaches with my favorite desserts, breakfasts, and even brunch is something that I make often! So having off-season peaches is not an option for me! When you freeze peaches, they retain their beautiful color as well as their flavor! This recipe is so simple and is an absolute must for any lover of peaches. Try it out and after this, I am positive that you will be having delightfully ripe peach recipes all year long, just like me!
Ingredients for Frozen Peaches
The absolute best part about this recipe is that there are only TWO ingredients. That’s right, two. So there is absolutely no reason for you NOT to be biting into delicious, juicy peaches all year long! See the recipe card below for exact ingredient measurements.
Peaches: Of course frozen peaches need one specific thing…peaches! Make sure they are ripe!
Lemon Juice: The lemon juice helps in preserving the look and taste of your peaches!
How Do I Freeze Peaches?
There is very little prep work involved in freezing peaches! So get out those peaches and let’s make sure that you have them for all of your delicious foods all year long!
Boil and blanch: Bring a large pot to a boil. Slice the peaches in half and carefully put into the pot of boiling water. Blanch for 1 minute until the skin is loose.
Ice bath: Place the peaches in an ice bath to stop the cooking process. Peel the peaches and slice into about 8 slices. Toss in a bowl with lemon juice.
Lay out and freeze: Line a baking sheet with parchment paper. Lay the peaches in a single layer onto the baking sheet. Freeze for 4 hours or overnight until they are completely solid.
Ziplock bag: Transfer from the sheet and put into a freezer safe gallon size bag to freeze.
Frozen Peach Questions
In order to have the best peaches all year long, you need to know how to pick out the best peaches in the first place! Here are a few quick tips that will help you with the common questions that people have and will help you to make the most out of this recipe!
Which kinds of peaches do I get? You will typically see two kinds of peaches at your grocery store or farmers market: Freestone and Clingstone. Clingstone peaches get their name from the fact that the pit “clings” to the skin better. When you are eating peaches fresh, it doesn’t matter which ones that you eat. But when you are freezing them, you should get Freestone peaches. This is because the pit will come off more freely making this process easier for you! Ask your grocers or the local farmer and they will be able to tell you which ones they have!
How do I remove the pit? Slice your peach in half around the pit line all the way around the peach. Twist the peach halves in opposite directions and open the peach apart. Then pull out the pit!
Can I freeze peaches whole? Yes! Just slide the entire peach in a ziplock bag and freeze! Keep in mind that in order to use a peach that has been frozen whole, you have to wait for the entire peach to thaw before you can remove the pit! So, I prefer sliced peaches because they are more versatile and quicker to use.
Peach Picking Tips
I know that I definitely want to be able to use peaches whenever I want! If that is your goal and you want to join me in making tried and true peach recipes no matter what the season is, then here are a few tips to making that happen!
Texture: To pick a ripe peach, it’s all about how it feels. Pick it up and if you can squeeze it a bit then it’s ready. You don’t want a peach that is too firm because then its not ripe enough but too squishy and you won’t be able to use it! Gently squeeze and if it gives a little, that’s your peach!
Color: A ripe peach has a dark yellow color. You will see that some peaches are red but that doesn’t determine if it’s ripe, that just mean it’s had sun exposure!
Smell: If you can smell the sweetness of a peach when you pick it up, thats a sign that it’s ripe enough to eat!
Shape: Did you know that as a peach ripens, it becomes more round? The shape will help you in the picking process as well!
Bruising: Make sure that you aren’t squeezing the peaches too hard to cause bruising. Also make sure that any peaches that you pick out don’t already have bruises!
More Peach Recipes to Love
Frozen peaches are the perfect way to have delicious peach recipes ALL year long! There are so many ways to eat peaches and these are some of my very favorite peach recipes. My kids go crazy over them so they are on constant repeat at our house! I know that you will love how delicious and “peachy keen” they are! Enjoy!
Freezing peaches is the best because they can be used in EVERYTHING! If you want to enjoy delicious peaches all year round then look no further because, with this recipe, you can have juicy, delicious peaches whenever you want!
CourseFreezer Meals
CuisineAmerican
Keywordfrozen peaches, how to freeze peaches
Prep Time4hours10minutes
Total Time4hours10minutes
Servings4people
Calories44kcal
AuthorAlyssa Rivers
Ingredients
1poundripe peaches
juice of half a lemon
Instructions
Bring a large pot to a boil. Slice the peaches in half and carefully put them into the pot of boiling water. Blanch for 1 minute until the skin is loose.
Place the peaches in an ice bath to stop the cooking process. Peel the peaches and slice them into about 8 slices. Toss in a bowl with lemon juice.
Line a baking sheet with parchment paper. Lay the peaches in a single layer onto the baking sheet. Freeze for 4 hours or overnight until they are completely solid.
Transfer from the sheet and put into a freezer-safe gallon size bag to freeze.
This in-depth guide to canning peaches gives you everything you need to know to have delicious peaches on hand year-round! It is easier than you would think and yields the sweetest, most delicious results each time.
Peaches have such a small window for being fresh. Canning and preserving is the best way to enjoy this tasty fruit outside of summer! This way, you have peaches ready to go for whenever you want to make a cobbler, pie bars, or a crisp!
Canned Peaches Recipe
While many people grow up learning how to can and preserve, I didn’t. There were so many terms like pounds of pressure and processing times that seemed so foreign and intimidating to me. If you are like me and you are unfamiliar with canning, it can all seem daunting! Now, learning how to can as an adult I have learned that it sounds a lot more difficult than it actually is. What once seemed like a time-consuming hassle has become an enjoyable process! And the best part? You get tasty, long-lasting fruit that is perfectly sweet! Peaches are one of my favorite fruits and it really is a shame that they’re only in season a few months out of the year.
This is the solution to that! Nothing is better than wanting to make a peach pie in the middle of winter and remembering that you’ve got canned peaches at the ready. One of my personal favorites utilizing canned peaches recently has been mini peach cobblers. Honestly, no matter the peach dish you want to make, canned peaches will help it turn out amazingly! Now, there is a lot to go over with canning peaches but I am going to break it down so it is easy to understand. From peach choices to what the heck is hot packing? I’ve got you covered. You will be a canning pro in no time and love having juicy peaches on hand!
Ingredients and Picking Peaches
There are a lot of different variations in canning peaches. I like my peaches extra sweet so I am using a sugar-based syrup! Don’t want your fruit too sweet? I have provided you all with a cheat sheet on making different types of syrup below. First, let’s break down the ingredients needed for a basic version of this recipe. Measurements for each ingredient can be found in the printable recipe card at the end of the post.
Peaches: The key ingredient here! Because of this, picking the right kind of peaches are extremely important. First and foremost, don’t use white peaches. They have a lower acidity than yellow peaches and there is currently no safe way to can them. I like to use large, yellow peaches for canning. Also, make sure your peaches are freestone. In this kind of peach, the pit comes out easiliy making it perfect for canning and baking. Most storebought peaches will be freestone, but you can ask to make sure they aren’t clingstone. In clingstone peaches, the flesh is attached to the pit which makes it more difficult to remove. And as far as ripeness goes, look for peaches that are large and heavy with still a bit of firmness when squeezed.
Water: I use water to dilute the sugar in my syrup. In this recipe, I use 4 cups of sugar to 10 cups of water. This will give you a medium sweetness level. For more ratios and different syrup types, refer to my cheat sheet below.
Sugar: Using regular granulated sugar works well here. It melts down to have the perfect sweet, syrupy consistency.
Packing Types, Syrups, and Processing Times
This cheat sheet will give you everything you need to know about ingredient ratios and processing times for your canned peaches. There are a few factors that will impact the result of your peaches. The kind of syrup, the altitude you are baking at, and the packing type you choose to use are a few of them. I will give more information on each of these important details below!
Hot Pack vs Raw Pack
If you are canning your peaches without any added sugar, you must hot pack your fruit. In hot packing, you must blanch your peaches before canning. It helps your peaches release air to increase shelf life- this is the method I use in this recipe! In raw packing, you simply add raw or uncooked food to a jar filled with hot syrup. This method is faster but may result in your peaches turning brown earlier.
Syrup Types
Very Light: Besides using water, his type of syrup has the least amount of sweetness which allows the fruit’s natural flavor to shine through.
Light: Light syrup will give you a good balance of sweetness and the fruit’s natural taste. If you are unsure what syrup to choose, this is a good place to start!
Medium: This type of syrup tends to be on the sweeter side. If you have a sweet tooth and are looking for something candy-like, this is the syrup for you!
Juice: Using grape or apple juice as your syrup is a great way to get a perfect fruity flavor without a lot of refined sugars.
Honey: The flavor of honey compliments the flavor of peach really well! Honey is naturally sweeter than sugar, so just keep in mind that a little goes a long way.
Water: This is the most simple “syrup” but may dilute your peache’s flavor slightly.
Processing Times
Processing, in canning, is putting your filled jars in boiling water. Knowing the altitude of where you live is really important when canning. If you aren’t sure, a quick Google search can easily give you those numbers! The higher altitude you are canning at, the thinner your air is. This impacts your boiling temperature. Refer to the cheat sheet above to make sure you are letting your cans process in boiling water for the correct amount of time.
How to Can Peaches
Canning fruit at home doesn’t have to be complicated. You get delicious results in just a few simple steps! With how useful it is to have freshly canned peaches at home, canning is super addictive!
Prepare Jars: To begin, wash and sanitize jars and lids. Keep jars warm in the oven set to 170F, set the lids aside in a clean bowl.
Prepare Canning Pots and Bowl for Ice Bath: Bring water to a boil in a large canning pot (enough to cover the jars by 1 inch) as well as a second pot for blanching peaches. Prepare a large bowl with cold water and ice for the ice bath.
Cut and Blanch Peaches: First, slice peaches in half and remove the pit. Then, add peach halves to the second pot of boiling water to blanch. Boil for 2-3 minutes if your peaches are ripe, boil for 4-5 minutes if the peaches are still quite firm. Transfer peaches directly into the ice bath and allow them to chill for 2-3 minutes.
Peel Peaches: Then, peel the skins off the peaches. If they do not come off easily you may have to use a paring knife to finish peeling them. The softer your peaches are, the more easily the peel will come off.
Prepare Syrup: Next, prepare your syrup by adding the water and sugar to a sauce pan and bringing to a light simmer and the sugar is completely dissolved. Keep the syrup hot while you finish preparing all the peaches.
Fill Jars With Fruit: Once the peaches are all ready to be jarred, remove warm jars from the oven using the jar tongs or a kitchen towel. Use a fork to place the peach halves in the jars flat side down. Fill the jars just under the bottom of the neck. It’s better to undersell than to overfill.
Add in Syrup: Using a wide-mouthed canning funnel, ladle the hot syrup into each jar leaving ½ inch of headspace in the jar. Then, wipe the rims of the jars clean with a clean towel and use the magnetic lid lifter to place the lid on top of the jar. Tighten the ring to finger-tip tight.
Add Jars to Boiling Water: Next up, use the jar tongs to transfer the jars into the pot of boiling water. Once all the jars are in the water, replace the lid and bring back to a rolling boil. Once the water is boiling again, set the timer for 30 minutes. *Adjust this according to the processing time for your altitude
Remove From Heat: After 30 minutes is up, remove the pot from the heat and let it sit for 5 minutes. Next, remove the jars from the pot and set on a clean towel. You should hear the lids seal after a few minutes. Let the jars rest undisturbed for at least 12 hours before checking that they all sealed completely. Lastly, tighten the rings around the jars and store in a cool, dark place for up to 12 months.
How Long Do Canned Peaches Last?
It is best to use your canned peaches within a year. Avoid using peaches from a jar that is leaking or severely dented. Additionally, if you see any mold or your peaches have turned brown, it is best not to consume them. This typically means that your fruit has been exposed to air and they are no longer sealed properly.
More Tips for the Best Canned Peaches
Everyone has their personal tips and tricks for the best-canned goods, here are mine! They are super easy and can help you add in a little extra flair and ensure the best results. You are going to love the peachy goodness you create!
Use Lemon Juice: Lemon juice has a lot of great functions when it comes to canning. Add some to your fruit before canning to minimalize browning. Additionally, lemon juice helps to keep your canned goods nice and acidic to prevent the growth of bacteria.
Peaches Changing Color: If you notice that your peaches are turning slightly blue, pink, or red, don’t worry! This is a natural chemical reaction that happens sometimes after heating fruit. It is completely harmless.
Avoid Sugar Substitutes: It is best not to use sugar substitutes. Because sugar is naturally antibacterial, it will help keep your fruit from spoiling. Juice or honey are the only other substitutes I would recommend in place of a sugar-based syrup.
Adding Additional Flavor: You can add a stick of cinnamon to the bottom of your jars before adding in peaches and syrup. This will give your fruit a hint of spice. Perfect for fall!
Amazing Peach Recipes to Try
Perfectly soft, tart and juicy, peaches are a top-tier fruit in my opinion. They work in countless dishes! These are some of my other favorite ways to utilize this tasty summer fruit. And if they are out of season, no big deal! You can use your newly canned peaches in each of these tried and true recipes! Your friends and family are going to go crazy over these other peachy desserts.
This in-depth guide to canning peaches gives you everything you need to know to have delicious peaches on hand year-round! It is easier than you would think and yields the sweetest, most delicious results each time.
CourseSide Dish
CuisineAmerican
Keywordcanned peaches, canning peaches
Prep Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings12cans of peaches
Calories479kcal
AuthorAlyssa Rivers
Equipment
Equipment list here linked to amazon
Ingredients
15poundspeaches
10cupswater
4cupssugar*
Instructions
Wash and sanitize jars and lids. Keep jars warm in the oven set to 170F, set the lids aside in a clean bowl.
Bring water to a boil in a large canning pot (enough to cover the jars by 1 inch) as well as a second pot for blanching peaches. Prepare a large bowl with cold water and ice for the ice bath.
Slice peaches in half and remove the pit. Add peach halves to the second pot of boiling water to blanch. Boil for 2-3 minutes if your peaches are ripe, boil for 4-5 minutes if the peaches are still quite firm. Transfer peaches directly into the ice bath and allow them to chill for 2-3 minutes.
Peel the skins off the peaches. If they do not come off easily you may have to use a paring knife to finish peeling them. The softer your peaches are, the more easily the peel will come off.
Prepare your syrup by adding the water and sugar to a sauce pan and bringing to a light simmer and the sugar is completely dissolved. Keep the syrup hot while you finish preparing all the peaches.
Once the peaches are all ready to be jarred, remove warm jars from the oven using the jar tongs or a kitchen towel. Use a fork to place the peach halves in the jars flat side down. Fill the jars just under the bottom of the neck. It's better to undersell than to overfill.
Using a wide-mouthed canning funnel, ladle the hot syrup into each jar leaving ½ inch of headspace in the jar. Wipe the rims of the jars clean with a clean towel and use the magnetic lid lifter to place the lid on top of the jar. Tighten the ring to fingertip tight.
Use the jar tongs to transfer the jars into the pot of boiling water. Once all the jars are in the water replace the lid and bring back to a rolling boil. Once the water is boiling again set the timer for 30 minutes.
After 30 minutes is up, remove the pot from the heat and let it sit for 5 minutes. Remove the jars from the pot and set on a clean towel. You should hear the lids seal after a few minutes. Let the jars rest undisturbed for at least 12 hours before checking that they all sealed completely. Tighten the rings around the jars and store in a cool, dark place for up to 12 months.
Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone’s favorite restaurant style Cream Cheese Wonton.
The hardest part of these is yummy mouth popping appetizers is going to be shaping them. Super simple, few ingredients, yet amazingly delicious. A new favorite for the whole family to love. You’ll get asked to make these over and over. And because you make them at home, you can eat as many as you want,for half the price. Making it a perfect addition for any party.
These hot crispy outsides, and warm oozy tasty insides, are a perfect marriage of American and Chinese cuisine. Cream Cheese Wontons, which are also sometimes called Ragoons, are a staple in most American Chinese establishments and now they can be in your own home as well.
Wonton Ingredients:
Cream Cheese: You can use low fat cream cheese, soften in the microwave on high for about 20 sec.
Green Onion: Finely chop the onions to avoid large chunks
Garlic Powder: Adds a nice subtle savoriness
Salt: Helps to cut the sweetness of the cream cheese
Wonton Wrappers: Look for these in your grocery store often near the produce in the refrigerator section or an Asian specialty store.
Oil: Peanut oil is the best oil for frying.
How to Make Cream Cheese Wontons:
Beat: In a small bowl bet the cream cheese, finely chopped onion, garlic powder and salt till nice and creamy.
Fill: With a wonton wrapper on a non slick surface wet the edges all the way around. Add a teaspoon of the filling.
Fold: Pinch tightly each corner bring them together to create a star.
Fry: Add enough oil so it’s about 1/2 an inch deep to a medium sized pan. Heat on medium high, add the wontons and cook on each side for 2-3 min or until golden brown.
Tips and Variations:
Wonton Wrappers: Wrappers can dry out quickly so cover the ones you are not using with a damp paper towel, or plastic to keep them moist while you work. Work in small batches if that helps.
Folding: There is no wrong way to fold a wonton. Search ideas on the internet or create your own fold. The key is to make sure they are sealed so the creamy goodness doesn’t leak during frying.
Sealing: If you struggle to keep them sealed try using a well beaten egg mixed with a Tablespoon of water.
Just Damp: Over wetting the wrappers will cause them to be soggy and not seal at all. A little bit goes a long way.
Placing: Put made wontons on parchment paper while finishing the others to prevent them from sticking to other surfaces.
Fillings: You can get creative with the insides. Try adding sriracha or hot sauce to spice it up a bit. Leave out the onions and garlic and in drained crushed pineapple and or coconut for a sweeter side. Add bacon and chives or strawberries and powdered sugar. The possibilities are as endless as your imagination.
Sauce: These can be served with your favorite sweet and sour sauce, Thai sweet chili sauce, or any of your other favorite sauces.
Bake: These can be baked instead of fried, it won’t be exactly the same but still very tasty. Bake at 325 for 8-10 minutes until golden brown.
Storing Cream Cheese Wontons:
Refrigerator: Cooked wontons can be refrigerated in single layers separated by paper towel in a sealed container for up to 2 days. Reheat on a baking tray in the oven at 325 for 5-8 minutes.
Freeze:Uncooked Wontons can be made ahead of time and frozen till needed.
Make Cream Cheese Wontons according to directions.
Place in single layer on a baking tray lined with parchment paper and freeze for 1 hour.
Place frozen wontons in a gallon freezer bag.
Fry straight from the freezer just add a few more minutes to frying time.
Freeze:Cooked Wontons: Freeze the same way you would uncooked wontons and warm up the same as well. Perfect for a quick appetizer on the fly.
Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone's favorite restaurant style Cream Cheese Wonton.
CourseAppetizer, Side Dish
CuisineAsian American, Chinese
Keywordcream cheese wontons, wontons
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4People
Calories196kcal
AuthorAlyssa Rivers
Ingredients
8ouncecream cheesesoftened
2Tablespoonsgreen onionfinely chopped
1/2teaspoongarlic powder
1/4teaspoonsalt
wonton wrappers
oil for frying
Instructions
In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
In a medium sized saucepan add 1/2 inch of oil along the sides. Heat to medium high heat. Add the wontons to the hot oil and fry until golden brown and crispy 2-3 minutes. Remove with a slotted spoon and set on a paper towel lined plate. Serve with sweet and sour sauce if desired.
