How to Ripen a Peach Post-Picking
Peaches can go from underripe to overripe in under 24 hours, so always keep an eye on them.
- Take any brown paper bag and punch several holes into it
- Place underripe peaches inside the bag away from direct sunlight
- Check on peaches at least 2 times a day
- Once ripe either eat immediately or place in a refrigerator to keep
- Enjoy your Apple Holler Peaches!
How to Store Peaches
Fresh peaches should be kept unwashed and stored at room temperature. Allow some space between them for air circulation. They’ll keep for about three to four days. Wash before using.
If you are not quite sure how to store your peaches so you can enjoy them a few months from now, our friends at Better Homes & Gardens, offer the following:
1: SLIT THE SKIN ON EACH PEACH
Use a sharp knife to make a shallow X on the bottom of each peach. This step allows for expansion when the peaches get blanched in Step 2.
2: BLANCH THE PEACHES
- Bring a large pot of water to boiling.
- Fill a large bowl with ice water.
- Working in batches, carefully lower 3 or 4 peaches into the boiling water for 30 to 60 seconds.
STEP 3: QUICKLY COOL PEACHES
Using a slotted spoon, transfer peaches from boiling water to the bowl of ice water.
STEP 4: PEEL PEACHES
When the peaches are cool enough to handle, use a knife or your fingers to peel the skin from each peach.
STEP 5: REMOVE PEACH PITS
- Using a sharp knife, cut each peeled peach in half around the pit.
- Gently twist each half to expose the pit.
- Using the knife, pry the pit out of the peach.
STEP 6: SLICE PEACHES
If desired, cut each peach half into slices.
STEP 7: PREPARE PEACHES FOR FREEZING
There are three ways to freeze peaches:
Water Pack: Pack peaches into a pint- or quart-size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Pour water over the peaches, maintaining the specified headspace.
Sugar Pack: Pack a small layer of peaches into a pint- or quart-size freezer container. Sprinkle lightly with sugar; repeat layering, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Cover and let stand for 15 minutes or until juicy before freezing.
Syrup Pack: Prepare desired syrup (see below). Pack peaches into a pint- or quart-size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Pour syrup over the peaches, maintaining the specified headspace.
To prepare syrup: Place the recommended amounts of sugar and water (see below) in a large saucepan. Heat and stir until the sugar dissolves. Remove from heat and skim off foam, if necessary.
Tip: Allow 1/2 to 2/3 cup syrup for each 2 cups peaches.
Very Light Syrup: Use 1 cup sugar and 4 cups water to yield about 4 cups syrup.
Light Syrup: Use 1-2/3 cups sugar and 4 cups water to yield about 4-1/4 cups syrup.
Medium Syrup: Use 2-2/3 cups sugar and 4 cups water to yield about 4-2/3 cups syrup.
Heavy Syrup: Use 4 cups sugar and 4 cups water to yield about 5-3/4 cups syrup.
STEP 8: FREEZE PEACHES
- Wipe container rims (if using).
- Seal containers or bags according to manufacturer’s directions, pressing out as much air as possible.
- If necessary, use freezer tape around the lid for a tight seal.
- Label each container or bag with its contents, amount, and date. Lay bags flat; add bags or containers to freeze in batches to make sure they freeze quickly. Leave space between containers or bags so air can circulate around them.
- When frozen solid, the containers or bags can be placed closer together.
- Use frozen peaches within 8 to 10 months.
The following conversion list will give you an idea of how many peaches you will need for recipes if you decide to freeze or cook with your peaches.
One pound of peaches will equal
- 3 medium peaches
- 2 cups sliced peaches
- 1 ½ cups peach puree
2 medium to large peaches will equal
- 1 cup sliced peaches
2 to 2.5 lbs. peaches will equal
- 2 pints frozen
1 bushel of peaches will equal
- 32-48 pints frozen peaches