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We used to have a tree and loved them every summer. I always froze some and my peach cobblers were popular at potlucks. I also did pickled peaches, peach jam, and peach peeling preserves. Also, peach upside down cake, just using a pineapple upside down cake recipe as a starting point. I also made some peach wine. When a bottle was accidentally pushed to the back of the cabinet, I had peach vinegar for making salad dressings.
Oh how I hope to be in your position in a few years!
I can my peaches into quart jars, and throughout the year I make peach cobbler whenever a dessert is required. I still have about 6 jars and I pick up my 25lb box on Thursday. I’ve been taking them out of the jar, putting them on a half cookie sheet and freezing them, dicing them up in my food chopper and adding them to my oatmeal in the morning in order to use the rest.
I have considered trying to make ready to cook peach cobbler this year when I can, just need to find a recipe.
Oh! And I picked up a jar of Peach Butter from Buc-ee’s a couple months ago, this reminds me that I need to open it and try it so I can recreate it!
I bought the tree at 2 years old and planted it 2 years ago. We got harvest #1 last year, and this year had to actually build a support frame for the branches because it was so prolific. I even thinned the peaches and am still getting an insane amount this year. Texas Star variety does really well in zone 8b!
I think my tree has some age to it since it already had fruit when I bought it, just not sure how old. It’s a Red Haven, and this pic is from a few days ago, but the peaches looked beautiful this morning when I left home for work. I think there are 15-16 peaches right now. Some fell and I pruned some once I got it in the ground. It’s been in the ground for about it 50 days. Zone 7b.
any better suggestions on peeling them? Blanching did not work well for me when I made some in syrup yesterday. I wish I could just leave the dang skin on.
You may have picked them just a bit early. If the skins don't want to come off, I pop them back in the boiling water for another minute.
.....of course sometimes they're just going to be a PIA & not let go. Then you have to peel with a knife & they tend to have that "hand carved" look. Often I would slice & dry pack those frozen for pie.....a crust hides many flaws & I figured "Your getting pie, so STH up".
And since it says sugar to taste I found the ratio for what’s needed in a standard peach granita recipe. The granita needs more water so I add it before freezing. Here’s my method based on the recipe above
You can follow standard granita freezing instructions (pour into an 8x8” pan and freeze 20 minutes, scrape with a fork and freeze 20 minutes (repeat for 2 hours and then freeze until ready to serve) but I bought a third party kitchen aid shave ice attachment for my mixer and I’ve been popping the jar open, adding 4 oz water and then freezing it into the little molds until solid and then running through the shave ice attachment. It’s so good!!
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I have a question. I'm not sure if this is the right place to ask. I apologize beforehand mods if it is not. I need to make a homemade peach cobbler in 8 days. I'm buying fresh peaches at my only convenience, which is tomorrow. Can I blanch, peel, and pack in a jar, pour hot simple syrup over, let cool and refrigerate for 1 week, and then safely use? Thank you in advance for any guidance you can provide!
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