Freezing Fresh Peaches

Are you all familiar with purple hull peas?  I've actually never had 'em but I did buy some and plan to make some to try it very soon.  Sher said you can fix them just like pinto beans, but when I got home, (inquisitive me),  I googled them and learned some neat things about their background and how to prepare them. If you have a story or great way of preparing purple hull peas---mind sharing?



I love farmers markets and all the wonderful things you can find--totally better than the plastic produce in stores!

~     ~     ~     ~     ~

Anyways, back to the peaches...

So today I washed up all my peaches and have put them in the freezer to use when I feel like having something peachy and delicious.

If you've never frozen fresh peaches, here's what I do...

1.  Wash your peaches, cut in 1/2 and remove seed, peel (I use a potato peeler) and then slice them into a large bowl.

2. Once you've sliced 'em all up, I squeeze some fresh lemon juice on 'em. Then I add sugar.  Usually 1 cup to each quart of peaches.  The sugar and lemon juice help in the preserving part, so they don't darken and to help them stay firm.  Then you pour them into freezer bags. I like to measure each batch in the bags and label them.  That way when you go to use them for baking, etc. you know how much you have in each.  *I wouldn't microwave to defrost when you need 'em.  Just take out of freezer and place in a bowl in fridge and allow to thaw or fill a bowl up with room temp water and allow bag to thaw out there.