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We bought, packed, preserved, froze, jellied, and
ate over three bushels of peaches this year.
I wish we had done a couple more…
This blog entry is going to show you a method that
is as simple as it gets for freezing peaches for smoothies. (We love our peach smoothies too, and I’ll
show you how we use the frozen peaches to make great peach treats on a future
post very soon.)
First wash the peaches very well using a vegetable
scrubber, then either dry or set the peaches on a rack to air dry completely.
When the peaches are dry, prepare a “dunking booth”
to keep the peaches from browning. I
simply use a casserole dish. The mixture
for the dunking is found on the package of Fruit Fresh, and I add a couple
tablespoons of lemon juice as well.
Cut the peaches in half going through the stem
portion on top. Slightly twist to separate
the halves, remove the pit, and scrap lightly with a spoon.
Dunk the peaches; let them sit for about a minute,
then transfer to a freezer safe tray cut side up.
Place in freezer until completely frozen through.
I usually let them set 24 hours, then put them in freezer bags. Once you get them in the bag and you get
ready to seal it shut, insert a drinking straw into the last little section
open. Suck the air out of the bag of
frozen peaches and seal the bag. It’s
not completely vacuum sealed, but it does help keep freezer burn at bay.
When you need a couple peaches for a smoothie,
just reach in and take a few out and reseal.
Enjoy!
