Freezing Peaches

[LiLPrincess]

Does anyone know if you can freeze peaches whole?

A nearby town is known for it's peaches and it's Peach time! Seems like years ago someone told me that she froze peaches whole. I wish I could remember what she said, but I believe she washed and dried them, wrapped them and put them in the freezer.

Has anyone had any success (or failures!) they could share with me?

Along the same lines, are there any veggies you can freeze rather than can?

Thanks for the help!

 

[Ellen aka Snow White]

I don't know about the peaches. I would think they would be soggy when you thawed them, but I don't really know.

I freeze: Green Beans, Lima Beans, Corn on the Cob, and Bell Peppers.

Good Luck!

 

[piratesmate]

I never did peaches whole & would think they'd be a mess to get the stones out once you take them out of the freezer. The consistency kind of changes when you freeze them.

I used to freeze slices - or sometimes halves if I was getting tired. But I have to say that I much prefer them canned - it's just more work (HOT work) in the heat.

I never canned my veggies - except when I made spaghetti sauce. I froze beans, peas, limas & corn (cut off, not on the cob - that always got soggy.) We always managed to eat all the broccoli, carrots & beets as they were ready.

 

[Tiggerkeeper]

I freeze peaches in slices and use them for cobbler and as a sauce for pound cake.

As far as freezing veggies I freeze everything I can get my hands on!! I always keep bags of peppers, onions, celery on hand for stews and spaghetti sauce. Broccoli and califlower freeze beautifully as do green beans, corn, zucchini, and any kind of peas.

Good luck with your peaches!

 

[LiLPrincess]

Thanks everyone.

Ok, here's another question....(you can tell I'm new to this freezing thing, haha)....

Before you freeze the veggies are you washing them first? I'm wondering if the water would make them soggy.

And another question...does it matter if you chop or dice the peppers and onions, or is it better to freeze them whole?

 

[piratesmate]

Home frozen veggies shouldn't be any more "soggy" than the ones you buy in the store. You definitely need to wash them first (with corn I just husk it) & then blanch them. Packing them in bags worked best for me, because it's important to remove all the air before freezing. Place new veggies in the freezer in single layers & be sure you don't add too much at once.

One year I did up 200 ears of corn in one day. I cut it all off the ears (after blanching) & put into bags. It still wasn't frozen solid the next day and we have a chest freezer (it takes longer in your refrigerator freezer.)

To prevent soggy veggies, it's best to freeze quickly...so put them directly in your stand-alone freezer if you have one. A 'frig freezer takes longer.

Leaving air in a bag (or head space in a freezer box) can cause freezer burn.

I don't know if the Ball company has instructions on their Web site, but I bought a book years ago. It has all kinds of instructions for freezing & canning - both hot pack & pressure.

Just remember - all this hard work now will be sooooo worth it this winter!!

 

[Tiggerkeeper]

For peppers and onions I go ahead and dice, flash freeze, then bag. By flash freezing I mean laying the veggie out on a cookie sheet in a single layer cover with plastic wrap - once frozen bag them up. This prevents them from freezing in clumps so you can use a few a time. When I am feeling industrious I bag in 1/2 Cup measurements.

piratesmate is so right in saying it is worth the work, having fresh veggies all year long is great!