Bought a box of terrible peaches. Ideas?

This has been a bad year for peaches

I start testing them by buying 1 at a time in july. Usually by mid-August you can get them to ripen without rotting first. I think one of the main reasons besides being picked to green, is they are mauled from tree to grocery store. Pummeled, tumbled, and rolled and while the blemishes don't show up, when you get them home in the hopes of ripening, the bruises start showing up and rotting.

I've started buying the large boxes of peaches that trader joe sells. The peaches are placed in containers in protective cushioned bed and are not assaulted. Every container I've bought from them have all ripened to a wonderful juicy peach.

Are these the hard, picked to green, and will not ripen sort like one usually finds at the grocery in the summer. If you want to salvage them, I think you'll need to cook them.

If you can get any to ripe, dice some up, cover with sugar and let macerate. Then make this drink:

Bourbon Peach Smash: Muddle sugared peaches. Add bourbon and lemon-lime sour, ice, and shake. Strain into rocks glasses and garnish with sprig of mint and a lime slice.

 
Our last TJ's box of peaches was wonderful. But this one is just terrible.

Like you, we buy the boxes from TJs. Most have been really good this summer, but this box is mushy and tasteless. Blech.

Thanks for the cocktail recipe; I would not have thought of that!

 
We are fortunate, of course, and the peaches have been just delicious. I think

jam is the answer, and it doesn't have to be freezer. You can cook jam, put it in sterile jars (I do them for an hour and a half in the oven @ 225*. Boil the lids. Cap and turn the jars over.
The recipe on the Sure Jell box works wonderfully or I have been doing it with less sugar and the results are truly truly delicious. If you do the Sure Jell recipe, I puree the peaches, skin and all and measure the 4C called for. Works Perfectly.
New recipe
4C cut up peaches, peeled
2C sugar. Allow to macerate for several hours or over night
Bring to a simmer
Run an immersion blender around just to break up large pieces.
Add about 2 TBS regular pectin (you can buy it in a jar now)
Simmer until the jam does the "sheet" test--several drops of the jam coalesce off the edge of a spoon in a sheet. Put in jars and seal.
This can be doubled. It will make about 3 half pints of jam (for the 4C measure).

 
I've also purchased peaches that were mushy, mealy inside. Think it is at the end of season when it

happens and they have been in cold storage too long. Don't know if that is actually the cause, but the peaches I have gotten from CA earlier this year have been quite good. Haven't bought any for several weeks because I thought they no longer smelled like peaches and was afraid of the dreaded mealy insides.

 
We have a farm not far from us that grows all sorts of produce including peaches

I buy from them. or the Farmers Market. The O'Henry's are my favorite, they are a later crop and the season is very short. This year I started buying the peaches in May and it was a pretty good season here in NO. CA. We have a couple of smaller grocery stores which source from locally grown produce, I buy from them too, if I am there when they come in.

I have not had good luck making jams from fruits that do not taste good. I have added a liqueur, such as peach, or another complimentary flavor, but it does not set as well, so we use it for ice cream topping which is delicious.

Maybe you can freeze by whichever method is best, then use for dessert toppings, make peach pancake or waffle syrup, or put into smoothies.

 
Peaches put in cold before they are ripe will never ripen correctly and will

get mealy. Thats why I just buy from FM or stands and never the supermarket.

 
I do love the Ohenrys--and red havens. We have had a good season after

a cold snap in March. the clings that first come in season were delicious also. We are done here unfortunately but I've done jam and chutney and have a cupboard full with all--blackberry, blueberry, fig and strawberry. Oh, and mango chutney.

 
Peach Shrubs or Vinegars

Our peaches here in Michigan have been outstanding. We have been eating 3-4/day for over a month from weekly Farmers' Market visits. I had planned to set some aside for shrubs and vinegars but every last one was so perfect, we ate them all. Colleen

Peach vinegar
Mix chopped peaches with different types of vinegars to use in salad dressings. I store in fridge.

I am loving the shrubs - drinking vinegars - mixed with soda. Some shrub combos I posted before (but haven't tried - at link below):
*Peach mint - 1/1/1: 1-2 peach(es) in chunks+handful of mint leaves, toss them with sugar in a bowl until they’re well-coated, ACvinegar.
*Peach basil - 1 pound peaches+10 to 20 fresh basil leaves, 1 cup granulated sugar, 1 cup white wine vinegar
*Peach - 6 over ripe peaches, 1 cup of sugar, 1/2 cup of Peach Balsamic+ 1/2 cup of Cane Vinegar
*Peach - 6 cups pitted and chopped peaches, 3 cups granulated sugar, 3 cups apple cider vinegar
*Peach - 16 oz Peaches, cut into chunks, 13 oz brown sugar, 16 oz white wine vinegar

http://eat.at/swap/forum1/251716_REC_Cold_shrub/switchel_combinations_-_mixing/shopping_guide

 
Mom made crisps/cobblers with second rate peaches

supplementing with additional fruits (cherries, blueberries, raspberries), flavorings (vanilla, Peach Schnapps), and extra brown sugar.

 
Cut up and macerate with a little sugar, then drain well in colander and boil juices down

I just did this yesterday and it really intensifies the flavor. Then you can stir the reduced syrup back into your fruit and continue. I made a crisp and got raves.

 
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