Oh man, oh man, I love this part of summer….the part where we get to eat fresh that which we (or others) have planted and harvested.
My mom’s peach trees have done amazingly well this year. We have no idea why this year was so great, but man, was it ever. Bless my mama’s heart, she canned and canned and canned peaches, and gave me 12 pints of peaches. (She also gave a dozen to my sister, and has dozens leftover!) And she still has an entire tree FULL of peaches that aren’t yet ready.
What a smart mom, huh? Making use of what she has, sharing the food love, etc.
You know what’s not smart? Buying a 25-lb box of peaches from Bountiful Baskets because you forgot that your mom has a bazillion peaches. So….
What do you make when you have peaches coming out your ears? A few ideas for you:
With a mix of marshmallows, cream, graham crackers, peaches and more, you know what, this looks pretty dang tasty! Maybe it’d be a good way for me to use up all the graham crackers I made when I accidentally tripled the batch! (Smart, smart gal I’ve been lately) Rated with 5 stars and over 20 reviews, I think it’s a great one to try.
Ooh, how about trying THIS???? Everything about it looks divine…and let’s face it, if it’s on Martha Stewart’s website, it’s probably pretty darn delicious and pretty and excellent in every way!
While we’re drooling over Martha Stewart, let’s take a look at another refreshing peach recipe of hers, shall we? These peach granitas are beautifully simple, and only require a few ingredients, like lemon juice, sugar, salt, and peaches. Not bad, eh?
Oh me, oh my, I am swooning looking at this. This is a MUST try if you have peaches…don’t you agree?
I can’t claim to have been quite as creative. I diced and froze 6 quarts for future smoothies, made 4 pints and 2 quarts of peach pie filling (which will be GREAT on those mini cheesecakes!), and bottled some. I still have another 8-9 lbs left, and I’ll work on them tomorrow! For now, let me share the peach pie filling recipe with you:
Peach Pie Filling for Canning
- 5 lbs peaches, pitted and diced
- 2 cups sugar
- 1/3 cup cornstarch
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tbsp lemon juice
- 1 tsp salt
- 5 cups water
Peel, pit, and dice your peaches; set aside. In a medium saucepan combine the dry ingredients. Turn on the stove to medium heat and slowly whisk the water into the dry mix. Stir constantly and bring to a boil. Let it boil for a few minutes until it starts to thicken. Get your sterilized pint jars and pack the peaches tightly into each, leaving a 1-inch head space at the top. Pour the syrup over the peaches, filling the bottles an inch from the top. Run a knife in through the jars to get rid of air bubbles. Wipe the rims clean with a wet cloth and put on the lids. Screw the rings on, not too tight. Process jars in a hot water bath for 20 minutes.