The farm that I ordered from says that they were unsprayed. We are eating them fresh. They are some of the juiciest, yummiest peaches that I have ever had. They are dwindling fast. But, I do not want to waste one bit of their natural goodness.
I still have some apricot preserves, and butters that I canned last year, so this year (yep, you guessed it). Into the freezer with them.
First I made a gluten-free apricot cobbler. (This is a new recipe, so I will post the recipe after I have tried it.) While it is in the oven, I started processing the apricots. Here is how I do it.
Most people peel, and freeze them covered in a sugar syrup. Not me. I wash them, slice 5 or 6 to make two cups (unpeeled equals more fiber) and put them in a BPA free plastic freezer container.
Then I make a lemon water with 2 Tblsp. of lemon juice to 2 cups water to cover. To keep the tips from sticking out of the liquid, and turning brown; I place a paper towel on top of the fruit. This will freeze against the liquid, and keep the fruit submerged. Thawing will be a snap. Just peel the paper towel off as it thaws.
I put the lids on, and freeze. My recipes call for two cup increments, so I know just how many containers to pull out to thaw.
I smell the cobber, it is almost ready. Steve just walked in (hmm, bake a dessert and a man shows up), so I need to go now. Bye!