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Selecting & Storing Peaches
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Conversion Tips
One pound of peaches
= 3 medium peaches
= 2 cups sliced peaches
= 1 ½ cups peach puree
2 medium to large peaches
= 1 cup sliced peaches
Approx. 4 medium peaches
= 1 cup peach puree
1 bushel
= 18 to 24 quarts canned
1 bushel
= 32 to 48 pints frozen
2 to 2.5 lbs.
= 2 pints frozen
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When selecting and storing, follow these tips:
- When selecting peaches, smell the fruit. The peach is a member of the rose family and should have a pleasingly sweet fragrance.
- Look for a creamy gold to yellow under color. The red or "blush" of a peach is an indication of variety, not ripeness.
- Peaches should be soft to the touch but not mushy. Don't squeeze peaches; they bruise easily.
- Place firm peaches on the counter at room temperature and they will ripen within a few days.
- Promptly refrigerate ripe peaches, and eat them within a week of purchase.
- To peel a peach, dip it into boiling water for 30 seconds, then in cold water. The peel should slide off easily.
- To keep sliced peaches from darkening, add lemon juice or ascorbic acid.
Freezing Peaches:
When freezing, peaches should be ripe and soft but not mushy. Wash peaches thoroughly in cold water (ice water is preferable for keeping the fruit firm). Peel and slice a small amount at a time, mixing about 1 teaspoon ascorbic acid (available at grocery and drug stores - is not harmful and will not affect the taste of the fruit) with 1 cup sugar, then sprinkle over sliced peaches. Pack in air tight containers or jars (suitable for freezing), and fill to 3/4 full, then freeze.
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