peach’s..

Ah, Peaches, we are so lucky to get locally grown peaches, love it, they are really only available for a few weeks a year and the good prices on them (well, now a day’s good prices) are maybe one or two weeks and buying in bulk can help or not, depending on where you are shopping.

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I am out of canned local peaches, which meant that I had planned to put up 48 pints of peaches and I had planned another 12 pint jars of peach pie filling but my plans have been tweeked with my broken foot..

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But the peaches still came into season and so I got six baskets, each basket cut up into six cups of peaches approx. and while I can’t quite yet stand to can yet, I can stand long enough to wash them, and get the prep ready, they got cut into my slices, six slices per peach and they went into freezer bags and while I don’t like freezer peaches anywhere close to canned, I have enough put away that I can do 14 pies or cobblers etc

I look at it as I can have fresh local peaches as a treat over the next year, or I can not have peaches, I won’t buy the ones from the store the rest of the year, and I won’t buy canned peach pie filling.

Suddenly frozen peaches sound lovely! LOL

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Yesterday, we had a lovely treat, fresh peaches with homegrown rasberries

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8 Responses to peach’s..

  1. Deb Weyrich-Cody says:

    Ah, they look so lovely! *sigh*
    Too true; having at least some frozen is definitely better than none!!

    • Typically I try and not put fruit or veggies into the freezer as I need it to hold meat, but I have decided that I would rather have the in season fruits etc be frozen and then if needed can the meat when I get it, then lose out.. have to be flexable

      • Deb Weyrich-Cody says:

        The freezer was always my Mom’s preferred method for most fruit – just because it was faster and going into pies & crisps anyway – but some peaches and pears always made it into jars for the pantry shelves… If storage space for meat becomes a problem this year, then perhaps (more) smoking of hams and sausage would help take the strain off the freezer space? That, and your foot should be much better by then too?

      • yup, that’s the plan, hold off the harvest of things I can, so that foot will be good for canning at that time

      • Deb Weyrich-Cody says:

        Y’know, they might not look as nice in bags, or be as easy to admire as the gorgeous jewels in jars all lined up on the shelf, but at least you have the satisfaction of knowing they’re there – ready for Winter…
        And, this may sound like a REALLY dumb question, but you will be using sugar or something to make a syrup in the bags, right? Years ago, I had a friend who was dead-set against using ANY sweetener on her freezer fruits and it turned out to be a colossal waste of time and fruit… It all got badly freezer-burnt and basically tasted like sawdust. Even just 1/4c of (the devil we know; ) sugar per bag, then tossed to coat the fruit, makes enough juice/syrup to keep them “fresh”.

      • ya, I did a sprinkle on them before they went in the bags 🙂

      • Deb Weyrich-Cody says:

        Phew!; )

  2. Sheri says:

    I just tried this Fruit Shortbread using my peaches. It was so good! You can use different kinds of fruits or pre-prepared jams. (My butter cost at the market has just shot up so next time I’m going to try using butter flavored Crisco.)

    Fruit Shortbread
    1 1/2 cup unsalted butter (3 sticks) room temp.
    3/4 cup light brown sugar
    3/4 cup granulated sugar
    1 Tablespoon Vanilla or Almond Extract.
    3/4 teaspoon salt
    2 3/4 cups All-Purpose flour
    2 cups fruit (sliced) or 1 1/2 cups of Jam (stir to soften and spread)
    Powdered Sugar for dusting
    Oil a 9 X 13 baking dish and preheat oven to 325 degrees
    In large bowl on low speed use an electric mixer and blend butter and sugars until creamy. Add vanilla & salt and combine. Blend in four until smooth and dough forms. (It’s a light soft dough)
    Divide dough in half and put one half in the frig. Press the other half into the bottom of cooking dish. Bake for about 20 minutes.
    Remove from oven and place sliced fruit or jam evenly over the baked shortbread. Take the refrigerated dough out and slice it like bread then cut each slice into small strips and pull “Crumble” it over the fruit. (It will cover almost all of it) Return to oven and continue baking for another 30-35 minutes. (I went 35 min. with the sliced fruit) Cool on wire rack. Cut into servings, place on dish and dust with powdered sugar.

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