Canning summer produce is great if you have the time. It also works well if you enjoy canning. I might have the time but patience is not one of my virtues…at least not when it comes to canning.
I remember the shelves of my parents’ cellar lined with jars and jars of beans, corn, pickles, tomatoes, ketchup, applesauce, pears and peaches. So pretty…and then I remember hours in the kitchen sweating and whining. I’m pretty sure my mom sent us all off to the pool so she could can in silence. And yet, somehow I acquired a canner early in my marriage but every time I looked at it, I shuddered and so it quickly found its way to the garage sale table.
Last week I saw the best peaches at Suter’s farm stand, and couldn’t pass them up. But canning was clearly not an option. So….what to do?
After my parents bought a giant freezer, they shifted their energy to freezing. One of my favorite foods were my mom’s peaches frozen in orange juice concentrate. Problem was, I had no recipe and by the time I thought to ask her, it was past her bedtime. So….I resorted to the old “by guess and by gosh” method.
Here’s the deal:
Prepare whatever containers you prefer — I used both zip locked bags and glass containers.
Thaw frozen OJ concentrate quickly by soaking it in hot water while you prepare the peaches. Pour the OJ into a container, add a little water (I think I added about 1/2 c. to the large OJ concentrate.
Peel and cut the peaches into slices or chunks and place in a large bowl. I had about 12 large peaches (I said this was by guess).
Pour about half of the OJ over the peaches and stir well. There is no need for added sugar and the OJ’s citric acid keeps the peaches from turning brown.
My favorite way to eat these is when they are only slightly thawed. Kind of like a slushee!