Peaches

The end of the peach season has arrived here in New England. A mere ten weeks and it's over. Freezing peaches works wonderfully and is really easy. There are directions out there for canning them but this method is so much easier.

Cut a small slit in the bottom of each peach and drop them into boiling water in manageable batches (say 5 or 6). Wait for about thirty seconds and remove them with a slotted spoon into a giant bowl of ice water. Peel them(the peel just slides off) and slice them off the pit into another bowl*. After you get them all done, ladle them into zip bags, squeeze to get most of the air out and pop them into the freezer. They will last through until the next peach season. This method works equally well for tomatoes.

I've done both tomatoes and peaches this year and I know I'll be glad when there's snow on the ground.

*Peaches turn brown when they are exposed to air. Add some fresh lemon juice to prevent this and, if they do turn brown, they still taste great.