Availability Dates: August - Mid September

Picking Information:
We have a wide selection of varieties of fresh picked peaches to have them available in our market from late July to mid September. The first peaches are great for eating and the freestone canning peaches come in mid August. We presently do not have pick-your-own peaches, but we are planting some new trees, to harvest in a few years.

Above all have fun with your family on the farm and enjoy eating good fruit all year long.

Peach Preservation:
Canning:
2 to 3 lbs. yields 1 qt. Select firm, ripe peaches with no green color in the skins. Sort, wash, pit and peel. Slice if desired.
Raw Pack: Pack raw fruit to ½” of top covering with boiling syrup or water, leaving ½” space at top of jar. Adjust lid. Process in boiling water bath.
Hot Pack: Heat peaches through in hot syrup. Pack as directed above. Process in boiling water bath.

Freezing:
Peaches in halves and slices have better quality when packed in syrup or with sugar but a water pack will serve if sweetening is not desired 1 to 1 ½ lbs. yields 1 pint.
Syrup Pack: For a better quality product, add ½ tsp. crystalline ascorbic acid for each qt. of syrup. Put peaches directly into container with cold syrup to cover. Seal and freeze.
Sugar Pack: To each qt. of prepared fruit, add 2/3 c. sugar & mix well. To slow darkening sprinkle ascorbic acid dissolved in water over peaches before adding sugar. Use ¼ tsp. crystalline ascorbic acid in ¼ c. cold water to each quart of fruit.
Water Pack: Pack peaches in container and cover with cold water containing 1 tsp. ascorbic acid to each quart of water. Leave head space, seal, and freeze.

Description:
Fruit tree ( Prunus persica ) of the family Rosaceae (rose family) having decorative pink blossoms and a juicy, sweet drupe fruit. The peach appears to have originated in China, where it was mentioned in literature several centuries before Christ. It was introduced into Persia before Christian times and was spread by the Romans throughout Europe. Several of its horticultural varieties were brought by the Spanish to North America, where it became naturalized as far north as Pennsylvania by the late 17th cent. The numerous varieties of peaches under cultivation are generally distinguished as clingstone or freestone; the latter include the famous Elberta peach.

Source: Encyclopedia.com

Nutritional Facts:

1 Large Peach = 157 grams
Energy	kcal	61
Water	g	139.53
Fiber	g	2.4
Fat	g	0.39
Protein	g	1.43
Sugar	g	13.17
Calcium	mg	9
Potassium	mg	298
Vitamin A, IU	IU	512
Vitamin C	mg	10.4
Vitamin E	mg	1.15
Vitamin K	mcg	4.1

Source: USDA National Nutrient Database

Recipe Corner:

Find this recipe along with numerous others that use peaches in our Fruits of the Farm cookbook. Click here for more cookbook information!

Peach and Chicken Skewers with Ginger Soy Sauce
	Cornell Cooperative Extension
1 lb. boneless lg. chicken breast	3 T. low-sodium soy sauce
cut into 1-inch cubes	2 T. honey
2 med. (3/4) fresh, ripe peaches	2 T. vegetable oil
cut into lg. wedges	1 tsp. ground ginger
2 lg. zucchini, cut into chunks	bamboo or metal skewers
Soak bamboo skewers in cold water for 30 minutes. Alternate chicken, peaches, and zucchini on skewers. Mix soy sauce, honey, oil, and ginger. Brush over skewers and grill over medium coals, brushing with sauce and turning over, for 10 minutes or until chicken is cooked through. Makes 4 servings.

Peach Jam
2 1/2 - 3 lbs ripe peaches (10-12)	2 T. lemon juice
1-1 3/4 oz. pkg. fruit pectin	5 1/2 c. sugar
Peel, pit, and chop peaches to measure 4 cups. In 8 qt. pot combine peaches, pectin, and lemon juice. Bring to full rolling boil, stirring constantly. Stir in sugar. Return to full rolling boil. Boil hard uncovered 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle jam into hot sterilized 1/2 pt. jars and add tops. Process in boiling water bath for 15 minutes. Makes 6-7 half pints.

Peach Jam - No Sugar Added
4 c. fresh peeled, chopped peaches	1 T. lemon juice
2 c. orange juice	1/2 tsp. cinnamon
1/2 c. fructose	2 T. unflavored gelatin, dissolved in a little water
Blend or mash peaches and juices. Add fructose. Bring to a boil. Add gelatin and simmer 10-15 minutes. Add cinnamon and chill to thicken. Note: If using sugar to replace fructose, use 3/4 cup. If too thick, may add a little orange juice and blend in blender. If too thin more gelatin may be added.