Preserving White Peaches

White-fleshed peaches have a natural pH above 4.6, which makes them a low-acid food; therefore, water bath or atmospheric steam canning will not destroy harmful bacteria in white peaches. Also, at this time there is no low-acid pressure canning process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning of white peaches. 

Freezing is the recommended method of preservation for white peaches. This is a good time to remember, as new varieties of produce are introduced, always use tested, researched methods and recipes for preserving.

Freezing Peaches

Penn State Extension's Let's Preserve: Peaches, Apricots, Nectarines provides detailed instructions on freezing both white and yellow peaches. Some other things to keep in mind with white peaches:

• The flesh may be pure white or even lightly blushed but has a sweeter taste than the traditional yellow.
• White-fleshed peaches are excellent in fresh fruit salads, enjoying out-of-hand, or grilling.
• For baking, white peaches have a less intense flavor than yellow peaches and white peaches generally do not hold up as well to heat in cooked pies, tarts, or with meats.

Using Frozen White Peaches

Frozen white peaches are one of the best ways to preserve the flavors of summer. Frozen white peaches are excellent in smoothies and other drinks such as daiquiris or sangrias, or turn them into homemade iced cream. You can lightly sauté them with a little butter and sugar and serve them over pancakes, waffles, or pound cake. Thawed frozen peaches may be folded into plain yogurt, hot oatmeal, or spooned onto desserts for delicious treats. 

White Peach Pudding Smoothie

• 1 pint frozen peaches
• 2½ cups cold milk or unsweetened almond beverage
• 1 pkg. (4-serving size) instant vanilla pudding

Optional Garnishes: mint, chia seeds, slivered almonds, or fresh berries.

Blend all ingredients in a mixer until smooth. Pour into glasses, garnish and serve immediately. Serves 4.

Enjoy!

Reference

LaBorde, L.; Zepp, M.; & Hirneisen, A. (2023, April 13). "Let's Preserve: Peaches, Apricots, Nectarines". Penn State University.