this recipe for peach BBQ sauce looks good; requires 3 c peaches.

I was thinking of making it.

https://seekinggoodeats.com/peach-bbq-sauce/

And other salads. When you can't come up with anything else and still have peaches, cut them up (take out pits), put them in a saucepan with some fresh water and a little sweetener, bring to a slow boil, remove from heat and cool. I put this in freezer containers and freeze it, take it out to add into things or as a fruity topping for pancakes and such.

Where are you? I’m in Maine and hoping to make the 1200-mile round trip to Niagara County next week to buy a half bushel for canning. I love those western ny peaches the most!

I don't have a link for how much sugar and water, but fresh ripe peach slices soaked in sugar water and frozen were wonderful. And they keep a long time. Enjoy them!

It's an alternative to canning when you don't have the canner, jars, and assorted crap for it. Macerating in some sugar after you blanch them will give you something akin to peaches in syrup for that nasty day in February when you make pancakes for breakfast.

I am jealous, they don't grow anywhere near NM and are picked so green that they're utterly flavorless. I crave peaches, I get canned. It's the only way I'm going to taste peaches, not cardboard.

I used to can them in my younger days, but no longer have either the ambition or the equipment. Freezing seems doable. These are great peaches, but one can eat only so many.

if you're not using sugar, lemon juice will do the trick. Otherwise, they can brown, specially on the edges.