Start with a fresh Georgia Peaches that is soft and conditioned. A conditioned Georgia Peach will feel heavier than it looks. Near the stem, the skin gives a little, when you squeeze the peach it gives a little, and the aroma of peaches fills the air.
Take your peaches and cut a light X on the bottom.
You will want to peel your Georgia Peaches. To do so, fully submerge your peaches in boiling water for about a minute. Have a bowl of ice water ready to put the peaches in immediately.
Now it's time to peel the skin!
Now that they're pealed, slice your peaches and coat them in a solution of water and lemon juice to keep them from browning.
Drain any remaining water from the peaches before placing them in a freezer bag.
Adding a sprinkling sugar to your peaches is optional at this point.
Pack peaches in freezer bags about ¾ full.
Flatten bags, taking out all the air, and freeze.
Now you are ready to bless your taste buds mid winter!
Gena Knox has provided us with great canning instructions, so we figured it'd be best to pass those along!
Canned peaches are a wonderful way to enjoy Fresh Georgia Peaches year round. Once canned, they are excellent for baking or paired with yogurt and cereal for breakfast.
PREP TIME 15 minutes
COOK TIME 30 minutes
YIELDS 4 pint jars
1 ½ cups sugar
4 cups water
12 cups fresh peaches, peeled and sliced (about 4 pounds)
4 pint jars, lids, and rings, washed with warm soapy water
FIRST In a large saucepan, dissolve sugar and water over medium-high heat.
Bring water to a boil in a large stock pot. Using tongs, transfer lids, rings, and jars to water and boil for 5 minutes. Remove, using tongs, and let drain on towel.
NEXT While jars are still warm, fill each with sliced peaches and top with sugar syrup, leaving ½” headspace at the top of each jar. Remove air pockets by pressing peaches down with the end of a wooden spoon. Secure jars with lids until they are finger tight and process jars in boiling water for 25 minutes.
LAST Remove jars from pot using tongs or a jar lifter and lay on towel to cool. Once jars have cooled and lids have sealed, tighten lids and store in a cool, dark place for up to a year.
NOTE: To prevent peaches from turning brown, you can soak them in a solution of 1 teaspoon of citric acid or fruit fresh or 3000 mg Vitamin C per cup of water. Allow the sliced peaches to soak while sterilizing jars and making simple syrup.