Peach Recipes

Freezing Tips

Slice & Sugar Pack: We follow the raw sugar pack recipe on the Fruit Fresh label -- skin and slice about 4-6 large peaches, sprinkle with a mixture of 1 cup sugar plus 1 tablespoon Fruit Fresh, then put in a ziploc freezer bag. Thaw anytime this winter and enjoy for dessert. 

Half-Peach no Sugar: Our friend Emily says the best way to freeze (free-stone) peaches is to cut in half lengthwise around the pit. Pull halves from pit. Place on cookie sheet, skin side down. Freeze. Drop individually frozen peach halves in freezer bags. To use, let thaw slightly. Skins will slip right off. See Emily's heirloom cobbler recipe.

Peach Recipes: 

• Peacho de Gallo salsa
• Almond Peach Cobbler 
• Fredericksburg Peach Cobbler, from Emily G.
• Grilled Peaches, recommended by the "box guy"
• Peach & Pear Chutney
• Tomato and Peach Summer Salad with Tarragon Vinaigrette

Publications from the Colorado State Extension Office

• Canning Fruits 
• Freezing Fruits 
• Drying Fruits
• Food & Nutrition Fact Sheets - a list of publications available online or in PDF format

Quantity Tips

1/2 Bushel = 24 lbs (36-40 peaches)  
   1 Bushel = 48 lbs

1 peach = ours average 3/4 to 1 lb each for the large peaches; 1/2 lb for a medium peach

Canning: 2-3 lbs of peaches per quart