Preserving 21 Peaches and Homemade Muesli

The morning started out with a bowl of homemade muesli topped with a sliced peach and some blueberries.

Homemade Muesli

(makes 8 servings)

• 1 cup Barley Flakes
• 3 cups Rolled Oats
• 3/4 cup chopped Almonds
• 1/4 cup Cranberries, unsweetened
• 1 tsp Cinnamon
• 4 TB Chia Seeds and Flaxseed (optional)

Add milk, yogurt or almond milk to each serving.  Refrigerate overnight.  Add fresh fruit when you serve it and if you like you can add the chia seeds, some flaxseed and a drizzle of honey. 

Then I remembered I had 21 more waiting for me to peel, cut and freeze.  

There are two types of peaches, one known as Clingstone and the other as Freestone.  If you think about it you can figure out the difference.  Freestone means that the flesh does not stick to the pit and Clingstone means that it does.  Clingstone's are sweeter peaches but are also an early variety and I think are best eaten fresh.  Freestone peaches are available from late July through September, around the time that you think about preserving and that is the type I have here.  The pit comes out very easily, they are still sweet and I think are better for pies and desserts since you generally add some sort of sweetener when baking.  This type also makes great jam; come to think of it I am supposed to make Jalapeno Peach Jam, too. 

Let's begin:
Cut a small X in the bottom of each peach, just through the skin.

Place peaches in boiling water for 1 to 2 minutes.  Make sure the water covers them.  I left mine in for about 2 minutes since the first batch didn't release the skins as easily as they should have.

Have a big bowl of ice water waiting in the sink, remove the peaches from the boiling water with a strainer, and gently place into the hot water.  Leave for a minute to cool, then peel beginning at the bottom where you cut the X.  The skins should peel off very easily without pulling any of the flesh with them.  If not, put them back in the boiling water for a bit longer.

 Peeled peaches ready to pit.

Cut the peach in half and remove the pit, also clean out the center if any pith or fibers remain after removing the pit.  Add some lemon juice or as I have this time, some pomegranate vinegar to keep them from turning brown. Thanks to Ann from The Garden Spot Blog  for reminding me!

 21 pits down and slicing to go

 The 21 peaches made about 5 quarts sliced.

Now we are ready to pack them into bags and freeze.  I made two large 2 qt bags that would be enough for a deep dish peach pie and the other bag is about a qt size.
 

Ready for the freezer.  I know I will look forward to bringing these out in the winter months when about all we have for fresh fruit is apples and citrus.  Added bonus, peach pie for Thanksgiving!