Publication gives information on selecting, freezing, canning, drying, and consuming peaches

Lauritzen, Georgia C., Ph. D.

English

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Utah State University DigitalCommons@USU Archived Food and Health Publications Archived USU Extension Publications 8-21-1988 Utah Peaches Georgia C. Lauritzen Ph. D. Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/extension_histfood  Part of the Food Processing Commons, and the Nutrition Commons Warning: The information in this series may be obsolete. It is presented here for historical purposes only. For the most up to date information please visit The Utah State University Cooperative Extension Office Recommended Citation Lauritzen, Georgia C. Ph. D., "Utah Peaches" (1988). Archived Food and Health Publications. Paper 10. https://digitalcommons.usu.edu/extension_histfood/10 This Factsheet is brought to you for free and open access by the Archived USU Extension Publications at DigitalCommons@USU. It has been accepted for inclusion in Archived Food and Health Publications by an authorized administrator of DigitalCommons@USU. For more information, please contact digitalcommons@usu.edu. Cooperative Extension ServiceUtah State UniversityNutrition andFood SciencesFact SheetEL221UTAH PEACHESWhat is special about a peach? The distinct, uniqueflavor and fragrance. Peaches are the perfect start for theday, a superb finale and fit in-between.ORIGINPeaches were probably first grown in ancient China.Early records of Persia mentioned peaches, and Romanfeasts included peaches. Later, peach growing was startedin France and then spread to other European countries. TheSpaniards introduced peaches into Mexico and florida in thesixteenth century. Captain John Smith reported "peaches inabundance" in the Jamestown colony in 1629.CONSUMPTIONPeaches are one of the most popular fruits. Theirconsumption is exceeded only by oranges, apples and ba-nanas. A U. S. food consumption survey showed almostone-third of the households used canned peaches.SELECTIONDon't look for a bright rosy blush when selectingpeaches. It is nice to look at, but doesn't necessarily indicateripeness. Instead,look for a creamy yellow orgolden under-color. To avoid bruising, buy firm, yellow-colored fruitwhich ripens rapidly at room temperature. Peaches areready to eat when they're barely soft. Refrigeration willkeep ripe peaches fresh for several days. Fresh peachesserved at room temperature have a greater aroma and fullertaste.VARIETIESThere are many varieties of peaches. In Utah, theRedhaven is the most common early season peach, which isharvested in mid-August, and it good for freezing and fresh.Johnson Elberta and Gleason Elberta are two local peachvarieties that are excellent fresh and for canning in early andmid-September. Other varieties may be available in lateSeptember.HOW MUCH TO BUYA handy rule of thumb for peaches is to remem-ber-3 medium peaches make I pound or 2 cups of slicedpeaches, or I cup of puree. A bushel of peaches will yield18 to 24 quarts of peaches for canning.ANTI-DARKENING TREATMENTTo retain the fresh and bright appearance ofpeaches,dip in an ascorbic acid solution (I teaspoon per quart ofwater or follow label instructions).NUTRITIVE VALUEPeaches are low in calories and sodium and containno fat or cholesterol. One medium peach provides about10% of the USRDA for vitamin A and vitamin C, andsmaller amounts of the B vitamins and minerals. Peacheswith the skin provide dietary fiber.CaloriesProteinFatCarbohydratesFiberCalciumPhosphorusIron70.6 grams0.1 grams9.7 grams0.6 grams5.0 milligramsI 1.0 milligrams0.1 milligramsSodiumPotassiumVitamin AThiamineRiboflavinNiacinAscorbic Acid0.0 milligrams171 milligrams465 IV.02 milligrams.04 milligrams1.0 milligrams5.7 milligramsFREEZING UTAH PEACHES SERVING SUGGESTIONSSelcct finn, ripe fruil. Sort, wash, pit and pecl. Cutin halves, quarters or slices into antidarkening solution (3tablespoons Icmon juice/quan water) or into syrup. Syruppack: Pack in 40% syrup, adding 1/2 teaspoon ascorbic acidper quart syrup. Dry pack: Sprinkle each quart of fruit withsolution of 1/4 teaspoon ascorbic acid dissolved in 1/4 cupcold water, add up to 2/3 cup sugar, mix well and pack incontainers. May also be packed in cold water containing Iteaspoon ascorbic acid per quan of water.PEACH COOLERS:Blend fresh peach slices with a half cup of skimmilk, sprinkle with nutmeg. Add a couple of icecubes for a slushy consistency (80 calories).Substitu,te the milk with 1/2 cup ice cream.Garnish with a mint leaf.BREAKFAST:CANNINGProcessing time in minutes:Raw Pack: Prepare the syrup (light syrup-4 cupswatcrto 2 cups sugar); keep hot, but not boiling. Wash, halveand pit and peel enough fruit to fill onejar at a time. To loosenskins on peaches, dip into boiling water for about 1/2 minute;then dip quickly into cold water. Pack into hot jars, leaving1/2 inch headspace. Cover fruit with hot syrup, leaving 1/2inch headspace. Adjust lids. Process.3000 - 6000 ftpt Q.tPeach slices over pancakes, waffles or French toastPeach slices over cerealPeach slices on an mnletPeach and conage cheese, chopped peanuts on topPeach slices or halves with yogurt and a sprinkleof brown sugarPeachhalves f1Jled with tuna, shrimp, craborchickensaladPeach slices mixed with other fresh fruits withsour cream, sprinkle of nutmegPeach waldorf saladDESSERTS:PEACH SALAD:40353530Raw PackHot PackHot Pack: Prepare as above but heat fruit thoroughlyin syrup. Pack hot fruit into hot jars, leaving 1/2 inchhcadspacc. Cover with boiling syrup, Icaving 1/2 inchheadspace. Adjust lids, process in boiling water bath.DRYINGPeach shortcake made with poundcake, gingerbread, topped with whipped cream or ice creamPeach ice cream or sundaePcach cobbler or dumplingsPeach pie, fresh or bakedPeaCh/apple benyPeach topping for cheesecakeSelect ripe, finn fruit. Wash, peel, pit and slicc tounifonn thickness. Steam peach halves or slices 5 minutes,cool to room temperature, then soak in sodium bisulfatesolution (I 1/2-2 tablespoons per gallon water) for 15-20minutes. Ascorbic acid solution (I tcaspoon per cup water)might also be used to prevent discoloration. Dry untilleathery but still pliable.MEAT ACCOMPANIMENT:Grilled peach half filled with sweet pickle relishor cranberry relish.Written by:Georgia C. Lauritzen, Ph. D.Food & Nutrition SpecialistThe Utah Cooperative Extension Service, an equal opportWlily employer I provides programs andservices to all persons regardless of race, age, sex, color, religion, national origin or handicap.Issued in Curtheranre of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S.Department of Agriculture. R. Paul Larsen, Vice President and Director, Cooperative Extension Service. Utah State University.(8-21-88)

Utah Peaches

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Utah Peaches

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