In selecting peaches look at the undercolor, which should be a deep yellow or creamy white; green indicates immaturity. Peaches should be firm to touch and never hard. Peaches that are hard and green will never ripen properly.
A mature peach will yield to gentle hand pressure. Avoid over-ripe bruised or wrinkled peaches.
Peaches ripen best in a loosely closed paper bag in a single layer at room
temperature for a day or two. Store ripe peaches in the refrigerator for up to a week.
Room temperature peaches have a better flavor.
Due to variables such as moisture content, size and variety, the following
recommendation is approximate only:
A medium sized peach contains 38 calories and is a fair source of vitamins A and C.
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Peach Crisp Filling: 5 cups sliced fresh peeled peaches 2 T sugar 1 T lemon juice 1/4 t cinnamon Topping: 1/2 cup quick-cooking rolled oats 1/4 cup flour 1/4 cup packed brown sugar 1/2 t cinnamon 3 T butter or margarine Toss peaches with sugar, lemon juice and cinnamon. Place in a 2-quart shallow, greased baking dish. Combine oats, flour, sugar and cinnamon. Cut in butter or margarine until small particles are formed. Sprinkle topping onto peach mixture. Bake 45 minutes in a 350°F oven. |
Basics of Canning Fruit HYG-5343
Jams, Jellies and Other Fruit Spreads HYG-5335
Freezing Fruits HYG-5349
Selecting, Storing & Serving Ohio Peaches HYG-5525
Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.
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Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
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