Selecting and Storing Peaches
Tips for Selecting Peaches:
Peaches should be soft to the touch (tree ripe) but not mushy. Handle peaches gently, not squeezing or dropping them as they bruise easily.
We sell different ‘grades’ of peaches.
#1’s are our best peaches – almost perfect peaches.
#2’s are peaches with small defects (such as a limb rub or hail damage) or are mis-shapened which will only effect the skin so the defect can be peeled away.
A Few More Selection Tips:
- Over-ripe peaches are peaches that have been bruised during the harvest or grading process. They are best for baking not eating fresh since part of the peach will be bruised and part is still firm.
- Look for a creamy gold to yellow under color. The red or “blush” of a peach is an indication of the variety, not the ripeness.
- Place firm peaches on the counter in a single layer at room temperature and they will ripen within a few days. To ripen quicker, place peaches in a paper bag with an apple or banana which release natural ethylene gas.
- Promptly refrigerate ripe peaches and eat them within a week of purchase
Conversion Charts for Purchasing
One pound of peaches:
=3 medium peaches
=2 cups sliced peaches
=1 ½ cups peach puree
2 medium to large peaches = 1 cup sliced peaches
1 bushel peaches = 18 to 24 quarts canned or 32 to 48 pints frozen
2 to 2.5 lbs. = 2 pints frozen