Susan's Daily Tips

PEACH TIPS

Early cling varieties are small, therefore good for pickling, dicing to sprinkle on cereal, or slicing for use in desserts.

The freestone varieties are best for baking because they come right off the stone. They are also the best for canning or freezing.

TO FREEZE PEACHES

Judy Ham freezes peaches whole, skin and all, in gallon bags, and then she layers the bags atop each other. When she's ready to use the peaches, she defrosts them under hot water, and the skin slips right off.

Sharien Strange uses Fruit Fresh, following the directions on the label. She freezes sliced or halved peaches in zip-top freezer bags.

SELECTION AND STORAGE

Peaches that are harvested green won't achieve the maximum sugar content possible. That's why many Texas growers let their peaches tree-ripen as much
as possible before harvesting and cooling them. Cooling slows the ripening process.

AT THE STORE

Look for the largest fruit in that variety; that's the best indicator that it's been on the tree longest.

If you want to further ripen them, spread them out on a table and let sit. The less they're touching one another, the more evenly they'll ripen. Once they've reached the ripeness you want, refrigerate.

Store in the vegetable drawer. They will keep at their best flavor for about five days.

SOURCES: Cooper Farms and American Food PEACH TIPS

..and more wonderful tips and ideas...

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