Saturday, 26 July 2014

Millions of Peaches

  A week ago, the baby's and I drove out to Kimberley B.C. to spend a couple nights in one of our favourite places and to meet Baba for Ellis' two week vacay at the lake, Camp Baba and Papa's. 

On the way back from Creston, our meeting point, and to make me feel not so sad for not being able to join my big boy on his special vacation .. I stopped at one of my favourite fruit stands. Everything ripened early this year and thank goodness for me, the peaches were available and calling my name. So, like any normal person would do.. I bought 20lbs of fresh, juicy, sweet, succulent, fuzzy peaches! And Charlie got some raspberries, because bubba loves to make a mess of raspberries. 

I knew they weren't going to make it much longer than a week, so my plan with 20lbs of peaches was to bring them back home with me and freeze them . We drink a lot of smoothies and sweet peaches are always a great addition. 

So this is how you do it, in case you decide to purchase 20lbs of peaches…

And let it be known that I will be purchasing another 20lbs on our return trip from picking up our big boy…  yay!! 

1.Prep an ice bath & throw a stock pot on the stove, bring to boil.

2. Admire your beautiful pile of peaches. Juicy and sweet! 
3. With a sharp knife, score an X on the top of the peach. This will allow for easy peeling . Unless you prefer the skin on your peaches when freezing, then head straight to the chopping board and omit the rest of these instructions. 

4. Find your peach cradle. Or a soup ladle will do the trick , I guess.
Immerse about 5 peaches in the boiling water, let them bob around for about 2 minutes. No more! 

5. Grab your peach cradle and gently scoop up the peaches, one at a time and place in  your ice bath. For those that need to know, this stops the cooking process so you do not end up with mushy peaches. 

6. Using your hands, gently peel off the skin and discard. Basically, the skins will roll off in small pieces , so do this over a bowl to contain the mess.

7. Once you have prepped 10 or so peaches.. it's time to prepare them for the freezer.

8. To remove the pit, you want to use your knife and cut through to the pit , hold it there and press your knife to the side and the pit and peach should separate. Do this slowly and carefully , you don't want to end up with mush. 
9. Arrange on a parchment lined tray and place in freezer to flash freeze for 30 minutes. Flash freezing will allow you to transfer your peach pieces individually to a zip closing bag without having them freeze into one big pile of peaches.
20lbs of peaches will fill 3 large freezer zip closing bags. Doesn't seem like much, but they are tastier , fresher and you know exactly where your fruit came from! And I love knowing where my food comes from.

And there , you've just made yourself a batch of blanched frozen peach pieces, perfect for adding to smoothies , crumbles, cobblers, pie or to tame teething toddlers. Easy peasy. 

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