As
a general rule take care to avoid any bruising of your peaches
in the picking process or in the preparation process. The peaches
should be both ripe yet still firm. Very soft peaches will not
cook or freeze well.
To
Peel Easily:
Place
the peaches to be peeled in a colander, very thin cloth bag, the
basket, or drop directly into a deep pot of boiling water for approximately
one minute. Make sure that the entire peach is submerged and that
the peaches are free enough for water to flow all around them.
1. After
the one minute in the boiling water, immediately plunge the
peaches into cold water. You may need to add a few ice cubes
to keep
the water cold.
2. The
skin should come off the peach in large peels.
3. If
peaches are slightly under-ripe, allow them to remain in the
hot water a little longer to loosen the peel It will also improve
their
flavor.
To
Freeze:
Select
varieties that are most suitable for freezing that are grown in
your area. Your State Department of Agriculture can provide the
information.
1. Freeze
within 12 hours of picking time, if possible.
2. Prepare
and freeze peaches only about 3 pints at one time. Then repeat
the process until all peaches are frozen.
3. Make
a syrup of three cups sugar per four cups water for a medium
sweetness. Peaches should taste slightly sweeter than desired
at this stage
to be the proper flavor after freezing. Simply stir the sugar
into the water to dissolve. No heating is necessary.
4. Add
an ascorbic add mixture bought at the grocery store and follow
the directions on the package.
5. Pack
sliced peaches into polyethylene containers, allowing room
to add about 1/2 cup of sugar syrup, and allowing about 1/2 inch
per
pint
expansion room. More room will be needed for larger containers.
Pack the containers to force out as much air as possible since
air dries out the peaches when frozen.
6. Place
tops on containers according to manufacturer's instructions.
7. Label
and date containers.
8. Place
containers as quickly as possible into the coldest part of
your freezerallowing room around the containers to promote fast
freezing.
Containers can be packed more economically space wise after
one day of freezing.
9. Thaw
in the refrigerator in the container.
This
is not the only method to use. You may have a method that you prefer
that has been successful.
Measurements:
1.
About 2 medium to large peaches = 1 cup sliced peaches.
2.
About 4 medium peaches = 1 cup pureed peach.
Substitutions:
In most recipes, frozen or canned
peaches can be substituted for fresh peaches. The frozen and
canned peaches have already
been sweetened;
therefore, the amount of sugar called for in a
recipe will have to be adjusted. Also, the peaches should usually
be drained before
using.
How to plant a peach pit
1- If you save a peach pit you can grow a stone fruit tree.
2-After you have eaten the peach, clean the pit and store it in
the refrigerator until September or October.
3- Place the pit about five inches beneath the soil surface.
4- Your tree will begin to grow in the spring!
5- Keep the tree watered and fertilized and you'll have
fruit in 2-3 years!
Dormancy (Nov — Feb)
At this stage peach trees require chilling below 45 degrees
for hundreds of hours. Pruning is the most important task during
dormancy and is performed manually on each individual tree. Herbicides
are used at this time to eliminate winter broad leaf weeds and also
decrease the need for pesticides later. The greatest
risk factor during dormancy are mild winters with too few chilling
hours or near
zero temperatures which can kill the peach tree.
Bloom Stage (March — April)
During this season peach trees are sprayed to control disease
and insects. Peach thinning is done to reduce the crop load, resulting
in the largest, highest quality peaches. Thinning is
the process of removing blooms or peaches manually. Other
factors of concern during this stage are late frosts and
severe weather conditions.
Packing and shipping are next. Timeliness is the prominent
factor during this period. Peaches are driven from the fields
to the packinghouse where they are placed in a hydro-cooler. This
eliminates dust and slows down the ripening process in order to increase
shelf life. Peaches are then grouped into varieties for packing. They
are graded manually and inspected for defects. Blemished and
soft peaches are regarded and sold as seconds at a discounted price. The
#1 peaches are sorted by size, with the largest ones having the highest
demand. After being placed in our custom-made boxes, the peaches
are loaded on pallets and shipped by truck. Peaches are
in stores within three days of picking.
Peaches are sold in advance of harvest time, making sales projections
a difficult task. We have a long-standing relationship with
Randy Wilkinson, who handles the wholesale end of our business. He
comes up from Florida during the entire harvesting period to work
hands-on. This partnership ensures Dickey Peaches will
provide the highest quality, best tasting fruit in season.
