Dehydrated peaches are a healthy snack that can last up to 6 months when kept in an airtight container. You can also put them in yogurt with granola and bake pies and cakes with them. Dried peaches are a tasty and easy-to-carry snack that is full of vitamins. These little pieces are also great in trail mixes, cake batters, chutneys, pies, cobblers, chewy granola bars, cupcake decorations, and toppings for yogurt or ice cream. Because dehydrated fruit has more calories and sugar than the same amount of fresh fruit, you should be aware of it if you’re trying to lose weight or keep your sugar in check.
How to Make Dehydrated Peaches?
The dried peaches will taste better the more flavorful the fresh peaches are. You can use either freestone or clingstone peaches in this recipe. As their names suggest, freestone peaches are easy to get the pit out of, while clingstone peaches need a knife. The sweeter and more juicy ones are most popular for preserving, drying, canning, and baking. But either way, the results will be great.
- 8 cups water
- Three tablespoons of vinegar or lemon juice
- 6 pounds ripe, firm peaches, clingstone or freestone, washed
Steps to Make it
1. Preparing and Dehydrating
- Gather the ingredients.
- In a bowl that won’t react, mix water and vinegar (or lemon juice) (glass or ceramic is preferred). Set aside.
- Bring a large pot of water to a boil over high heat.
- Use the tip of a paring knife to make a small “x” on the bottom of each peach.
- Put water and ice in a big bowl. This will be used after the fruit has been blanched.
- Put peaches in water that is boiling for one minute. With a slotted spoon, take them out of the boiling water and put them in a bowl of iced water. Soak for a few minutes in cold water until they are cool enough to touch.
- Scrub peaches. The peaches should be easy to peel by hand after blanched, but if there are any tough spots, use a knife.
- Put peaches that have been peeled into acidic water. This step keeps things from turning colors.
- Pit and slice peaches one by one. If you use peaches without pits, run a knife around the edge of each one. It should be easy to twist the two halves apart and away from the hole. Cut into slices that are 1/8 to 1/4 inch thick. Using a paring knife makes separating the peach flesh from the pit in clingstone peaches easier. Cut the holes into wedges that are 1/8 to 1/4 inch thick. Put all the slices back in the acidic water.
- After you’ve peeled, pitted, and sliced all of the peaches and put them in acidulated water, drain them in a colander.
- Set up the peach slices on the dehydrator trays with at least a half-inch of space between each one.
- Set the dehydrator’s temperature to 135 F. Depending on how thickly the peaches are sliced. It could take anywhere from 8 to 36 hours for them to dry completely. When you touch the pieces, they should feel scorched but leathery and slightly bendable.
- Until the peach pieces have cooled, it is hard to know if they have lost all of their water. Once the peaches have the right texture, could you turn off the dehydrator and open it? Give the peaches 20 to 30 minutes to cool down.
2. Conditioning the Fruit
Even after the peaches have been dehydrated the right way, there may still be some water in them that you can’t feel. This shouldn’t stop the fruit from being safe and mold-free, but if you condition the dried fruit, it will taste better and last longer.
- Put pieces of dried, cooled fruit into glass jars, but don’t fill them all the way. Put lids on the jars.
- For a week, shake the jars a few times a day. This helps move the fruit pieces around and spread out any moisture they may still have.
- If there is condensation on the sides of the jars, the fruit isn’t dry enough yet and needs a few more hours in the dehydrator. Use the same temperature as when you first dried it out.
- Once dried peaches are ready, store them in airtight containers away from direct light or heat. At this point, you can fill the jars up. Beauties should last between 6 and 12 months if stored at room temperature.
How to Perfectly Slice Peaches?
1. Start with Fresh, Ripe Peaches
Start with fresh, ripe peaches. If you want to eat them raw, ensure they are flexible and soft. Beauties a little bit too hard to swallow are essential for making baked goods like peach pie because they hold their shape better when cooked.
To slice peaches, you can peel them first and then cut them or cut them and then peel them. Both are talked about here.
2. Peel the Peaches, if you Like
You can peel the peaches whole if you want to. If you’d rather cut peaches without peeling them (even if you plan to peel them after they’ve been cut), skip stepping 4.
Why would you pick one method instead of another? If you only need to peel 2 or 3 peaches, it’s easy and quick to cut them into pieces and then peel them. When you have a lot of beauty, it’s much faster to peel them all at once and then cut them into pieces. Even though this sounds like a lot of work, it is much quicker than peeling each slice separately.
3. Slice a Peeled Peach
Hold the peach in your hand and cut down to the pit with a sharp paring knife for whole peeled peaches. Do this over a large bowl to catch any juices. Then cut a wedge that runs parallel to the first cut and is 1/2 inch (or the thickness you want) over and to the pit.
If you flick the knife blade toward the first cut, the segment will come off quickly. Do this with the rest of the fruit. Get rid of the pit.
4. Slice an Unpeeled Peach
To cut a peach that hasn’t been peeled, cut it in half all the way around. Hold each half of the peach that has been cut in half and twist it in the opposite direction. When you do this, the pit will open up. Pull the two halves of the peach apart and take out the hole. Most new peach varieties are either clingstone, where the fruit stays on the pit, or cling-free, where the fruit falls off (the fruit releases from the hole). You may need a spoon to get the pit out if you find a clingstone peach.
Make slices of thick wedges out of the peach halves. If you want to peel them, just run a paring knife between the flesh and the peel of each wedge or slice.
5. Peel Peach Slices
Cut the peel off of each wedge or slice with a paring knife. When a peach is ripe, it will be easy to peel. Peaches that have been sliced are great in fruit salads or mixed salads, and they are also delicious on top of yogurt, cereal, or ice cream.
How to Peel Peaches?
Start with fresh, ripe peaches. They should feel heavy for their size, have some give near the stem (or stem end), and smell like peaches. If you aren’t sure how to pick a ripe peach, you should learn how to buy peaches. This is about peeling whole peaches, and it’s the best way to peel more than just one or two peaches. If you only have one or two beauties to peel, you can do that after you cut them and take out the pits. Find out how to cut peaches.
If you have more than two peaches to peel, start by putting water in a pot and bringing it to a boil. If you have a pool big enough to hold all the peaches, use it. Don’t worry; you can efficiently work in batches if you don’t. Why do you need water to boil? You’ll blanch the peaches by putting them briefly in boiling water. This will separate the peel from the fruit underneath, making it very easy to take off the peel.
Score the Bottom of Each Peach
While the water is heating up, use a sharp paring knife to cut a small “x” in the bottom of each peach. Here, you’re just making lines on the skin, so keep the cuts shallow. You’ll also need to get a big bowl of ice water ready so that you can cool the peaches right away after giving them a hot bath.
Blanch the Peaches
When you boil peaches, their skins loosen and become very easy to peel. The heat helps pull the skin away from the beauties so that the peels can be taken off without having to be cut.
Please ensure all the peaches are covered with boiling water when you put them in. For 40 seconds, cook them. If the beauties are just a little too green, leave them in hot water for up to a full minute. This will help loosen the peel and make the peaches taste better.
Put the Peaches in an Ice Bath
Move the peaches to the bowl of ice water using a slotted spoon. Give them about a minute to cool down. The peaches should be drained and patted dry.
Slip Skins Off Peaches
You can peel the peaches with your fingers by picking and pulling the peel off, or you can use a paring knife to scrape some of the peel off. After being cooked in boiling water, the peel comes off easily.
This peach has been peeled and is ready to be pitted or cut. You can eat peaches that have been peeled by themselves, with ice cream or whipped cream, on top of thick Greek-style yogurt, or in cereal bowls or fruit salads.
What are the Health Benefits of Dried Pea?
Sweet,d peaches are soft and sweet and full of essential nutrients that are good for your health? Fiber, vitamins A, B, C, and K, and minerals like iron, copper, magnesium, manganese, and phosphorus are all good for your health. But don’t forget that it has a lot of sugar and can cause problems if you overeat it.
An Excellent Source of Dietary Fiber
The amount of fiber in one serving of dried peaches is 53% of the daily value. Pectin is a type of fiber that dissolves in water and is found in dried peaches. Pectin is a natural part of people’s food, but it doesn’t add much to their nutrition.
Pectin from fruits and vegetables gives you about 5 grams daily (assuming the consumption of approximately 500 grams of fruits and vegetables per day). Peaches have more pectin than cherries, grapes, and strawberries, among other fruits. The fiber in your diet can help lower your cholesterol and steady your blood sugar levels.
It prevents constipation because it makes you go to the bathroom. Women should eat 25 grams of fiber daily, while men should consume 38 grams. Seven grams of fiber can be found in one serving of dried peaches.
Health-Beneficial Potassium to Sodium Ratio
There is a lot of potassium in dried peaches and not much sodium. A diet low in sodium and high in potassium helps prevent high blood pressure and lowers the risk of heart disease and stroke. The amounts of potassium and sodium in dried peaches are primarily suitable for your health. A healthy adult needs more than 2300 mg of sodium and about 4700 mg of potassium daily.
Dried Peaches are Rich in Provitamin A
Dried peaches are orange because they have a lot of beta-carotene, a red-orange pigment that the body changes into vitamin A. Vitamin A is essential for the health of your eyes and skin. Vitamin A is also linked to lower heart disease and cancer risks.
Rich in Vitamin K
Vitamin K can be found in dried peaches. Vitamin K is needed for the body to make specific proteins necessary for blood to clot, and it is also required to keep the bones from sticking together too much calcium. A lack of vitamin K can weaken bones and cause osteoporosis.
An Excellent Source of Vitamins C and B
Vitamin C is an essential nutrient that helps repair tissues and make neurotransmitters important for a healthy immune system. It does this by acting as an antioxidant. B vitamins help the brain work; the fetus grows, red blood cells are made, and more.
Not only are dried peaches easy to make, but they also taste great. If you like apples and strawberries that have been dried out, you should make these dehydrated peaches. Fresh peaches are easy to find in the summer’s grocery stores and farmer’s markets.
Usually, they are on sale because it is harvest time. Buy them in bulk so you can keep them for a long time by dryingSummeray to late September; summer is t from May to late September best time to pick peaches. Peaches come in many different colors, shapes, and textures. Yellow peaches, white peaches, and nectarines are the most common kinds.