Just Peachy
From now until the around the end of September, peaches are in season! Bring on all the peach pie, cobbler, smoothies, breakfast tarts, and more!
We often get asked about the difference between some of our peach varieties and the best way to can or freeze peaches so you can enjoy them all year round. Take a look at these explanations and tips we’ve compiled for you to help you better navigate peach season!
Clingstone Peaches vs. Freestone Peaches
Clingstone peaches are peaches that tend to hug the stone, or pit, making them more difficult to remove them from the pit. Freestone peaches separate more easily from the pit, making it easier to pull out once the peach is halved. We tend to carry clingstone peaches earlier in the season typically because they are ready earlier in the season, then transition to semi-freestone, and finally, end with freestone peaches.
How to Can Peaches
Things you’ll need:
- water bath canner
- canning jars
- canning seals and rings
- jar lifter and canning funnel
- large pot or blancher
- bowls
- large spoons
- sharp knife
- towels and dishcloths
- ladle
Ingredients
- Peaches
- Sugar
- Water
Directions
- Prepare light or medium syrup. Simply heat water and sweetener in a saucepan until sugar dissolves.
Sugar syrup
- Light – 2 cups sugar to 1-quart water
- Medium – 3 cups sugar to 1-quart water
- Place peaches in boiling water for 30 seconds to 60 seconds.
- Immediately remove the peaches, place in a sink or bowl with cold water to blanch.
- Slice the peaches in half and remove the pit. Skins should peel right off. Use a knife for the stubborn spots.
- Place peached in jars and cover immediately with syrup.
- Wipe the rim of the jar clean, remove any air bubbles and place your lid.
*Instructions courtesy of https://www.simplycanning.com/canning-peaches.html
How to Freeze Peaches
Things you’ll need
- Large pot
- Large bowl
- Knife
- Pint or quart size freezer bags or containers
Ingredients
- Peaches
- Sugar
- Water
- Ice
Directions
- Cut the skin on the peach. This allows for expansion when you blanch the peach.
- Bring a large pot to a boil. In a separate bowl, fill with ice water. Place 3 to 4 peaches in the boiling water and remove in 30 to 60 seconds.
- Place peached in ice water immediately after removing from boiling water.
- Use a knife or your hands to peel peach skins from each peach.
- Half each peach, and remove a pit.
- Slice peaches to desired size.
- Prepare peaches for freezing. There are three options below.
- Water Pack – Pack peaches into a pint- or quart-size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Pour water over the peaches, maintaining the specified headspace.
- Sugar Pack – Pack a short layer of peaches into a pint- or quart-size freezer container. Sprinkle lightly with sugar; repeat layering, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Cover and let stand 15 minutes or until juicy before freezing.
- Syrup Pack – Prepare desired syrup. Pack peaches into a pint- or quart-size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Pour syrup over the peaches, maintaining the specified headspace.
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- Very Light Syrup – Use 1 cup sugar and 4 cups water to yield about 4 cups syrup.
- Light Syrup – Use 1-2/3 cups sugar and 4 cups water to yield about 4-1/4 cups syrup.
- Medium Syrup – Use 2-2/3 cups sugar and 4 cups water to yield about 4-2/3 cups syrup.
- Heavy Syrup – Use 4 cups sugar and 4 cups water to yield about 5-3/4 cups syrup.
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- Seal and label containers. Place in freezer.
*Instructions courtesy of Better Homes & Gardens
When you are ready to use the peaches, take them out of the freezer and place them in your refrigerator or a cool water bath. Then enjoy!
Come get your fresh peaches today! Our summer hours are 8 a.m. – 6 p.m. Monday through Saturday or 10 a.m. to 4 p.m. on Sundays. Not up for picking your own? We have pre-picked peaches in our market. We look forward to seeing you here!
