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The best peaches for baking pies and cobblers are yellow clingstones. Because they’re firmer than white peaches, they’ll stay firm and keep their color better during baking. Simply wash and slice peaches before baking. To keep slices from browning, gently mix them with a squirt of lemon juice.

Any variety of peach is great for making jams and jellies. White peaches offer the advantage of being slightly sweeter naturally, which means that you can get away with using a little less sugar. Peaches also make great salsas, marinades, and preserves.

For canning, use clingstone varieties which will stay firm. To prepare peaches for canning, boil a pot of water, then... Sign-up Above to Read More!

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