Preserving peaches for pies, crisps etc

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Blog entry by jroot posted 09-26-2010 05:12 PM 11803 reads 0 times favorited 5 comments Add to Favorites Watch

My friend bought us a bushel of peaches at a “bargain” price. Unfortunately they were “seconds”, and SO HARD, that we could not can them. I could not even get the skins off of them with boiling water. So …. I had to be creative … and it worked very well.

What I did was scald them in boiling water for a minute, and then let them cool slightly. I tried to peel them, but it was impossible. I think they were picked too green.

I chopped them up, skin and all, into 1/2 inch to 3/4 inch chunks. These I brought to a boil on the stove with a little bit of sugar (still very slightly tart), some fresh lemon juice and some corn starch. When it was thickened, I took it from the stove and let it cool a bit.

While they were cooling, I lined some pie plates, and some corning wear pans with aluminum foil.

I poured the prepared pie filling into the lines pans, and froze them in the pans overnight.

The next morning, I removed them from the freezer, lifted the frozen filling within the aluminum foil from the pie pan or the corning wear pan, slipped the aluminum foil wrapped filling into a freezer bag, and stacked them back into the freezer and I was finished. I think I had 12 pie fillings there for the winter’s use. Alas, I’ve used two of them already.

When I need a peach crisp, I have taken the frozen filling and slipped it into the original pan, added a crisp topping, and baked it, as per usual. I have even used a freshly prepared pastry bottom shell, slippped the frozen inner part into the shell, topped it with a crisp topping, and baked it.

The second cooking has softened the hard peaches up to an acceptable degree, and with the fresh topping and pie shell, people really think they are getting a freshly made pie from scratch.

.... my little secret. LOL

-- jroot ....... Southern Ontario .......... grow zone 5A ...................."Gardening is an exercise in optimism." ....... . . Author Unknown

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5121 posts in 3502 days
hardiness zone 5a

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5 comments so far

View MsDebbieP's profile


14694 posts in 3872 days
hardiness zone 5b

posted 09-26-2010 05:50 PM

good save!

2 years ago I got peaches that were the same. Impossible to peel .

I did the same thing with the frozen pie idea and putting a crisp topping on it. SOOOOO easy to do.
Thanks for reminding me. “should have” gotten more peaches this year.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

View Iris43's profile


3811 posts in 3502 days
hardiness zone 5a

posted 09-26-2010 07:27 PM

This sounds so-o good. And what a good idea to have the filling ready for either crisp or pie. Yum!

-- 'To plant a Garden is to believe in Tomorrow'

View Radicalfarmergal's profile


4312 posts in 3135 days
hardiness zone 5b

posted 09-27-2010 08:31 AM

Very clever save, Jroot. Your pies and peach crisps sound delicious.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View Bon's profile


7374 posts in 3652 days
hardiness zone 5a

posted 09-27-2010 10:37 AM

Nothing like a peach cobller in the middle of the winter to brighten up the day.Nice save on the peaches.

-- Bon,Hastings, 5a....Always room for one more

View Al_PG's profile


95 posts in 3076 days
hardiness zone 3

posted 09-28-2010 08:26 AM

Great idea. This summer we picked up a case of peaches when we were in Penticton, they were so good. No extras for freezing or pies they were gone in no time.

-- Alan - Prince George

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