My son could not keep his hands of the frozen peach, even though he hated how cold it was when he grabbed it. Made picture-taking somewhat of a fraught adventure.
I microwaved the peach for a minute at 50% power and it didn’t seem fully thawed, so I microwaved it for another 30 seconds and it seemed good. Thawing times will vary based on your microwave and what power setting you use. Countertop thawing would, obviously, take longer, but would probably result in a more consistently thawed product.
Here’s the coolest part ever: the skin fell off the peach. I gently rubbed a napkin across the peach and the skin peeled right back. Easiest way to peel a peach, ever. If your peach plans involve jam or syrup I highly recommend a freeze-blanche instead of a hot water blanche to remove skins.
Biting into the peach it looks and mostly tastes like a fresh peach. The flavor was a bit dulled because the peach was still pretty cold, I think. The texture wasn’t juicy, like a fresh peach. It was softer – one might say mushy, even – but not in an unpleasant way.
Again with my little helper.
Finally I gave up and just let him enjoy his peach prize.
- super fast and easy
- best way to peel a peach that will go on to be cooked where firm texture isn’t critical (i.e., jams)
- allows you to put off further processing – jamming, etc. – until temperatures are cooler
- peach retains excellent color and flavor if frozen while very ripe
- allows you to preserve without additives or additional sugar
Whole Peach Freezing Cons:
- Texture of peach not the same as fresh
- Peach requires time-to-thaw before eating, unlike canned peaches
- Not a space-efficient way to preserve a large volume of peaches
- Energy use for long term storage in freezer is likely higher than preservation through canning
A big unknown about this technique is if frozen peaches can be packed in syrup and canned. I will be doing an experiment in the next few weeks to determine how the texture of syrup-canned peaches are effected by a freeze-blanche. If anyone has any experience with this, please let me know.
On the whole, I’d say this technique is ideal for people with a large volume of freezer space and a desire for lots and lots unsweetened fruit (this would describe my family pretty well). Fruit would be excellent used for smoothies, crisps, pies, etc. These peaches are not the same as a warm-off-the-tree late August fresh peach, but are absolutely acceptable for “fresh-frozen” eating. They are different in texture than syrup-canned peaches, which seem to firm up in the jar, and the softer texture will not be everyone’s cuppa tea. I’d recommend a trial of a few peaches to see how this technique works for you before committing to a hundred pounds of frozen peaches.
I will be freezing a bunch more peaches this way. It’s a great technique for our family.
What’s your favorite way to preserve peaches?