A bit more info please. Are you interested in canning them, freezing them plain, baking things with them and then freezing those - things like pies?

Though they will discolor with time if not packed in at least a low sugar syrup, peaches may be canned or frozen plain or in water. They can be diced and frozen to use later in things like pancakes or muffins. Or you can make pies, turnovers, cakes, breads, etc. ahead of time and freeze those for later use. That way you control the amount of sweetness/sugar.

Diced and dehydrated they can be later added to just about anything - salsa, cereals, bake goods, etc.

Dave

My OP already addressed your questions but to be more specific, no pies, cakes or other baked goods (we never eat them, it would go stale and end up thrown away.) we also never eat things like cereal. I have already mentioned that I have some diced in the freezer so I don't need to freeze more.

Canning would be great if anyone has ideas for a canning recipe that is not sweet. The same with drying. I'm looking for some variety. Peaches just simply canned in water sounds incredibly boring, I don't think we'd eat them.

Well "preservation" means different things to different people which is why I asked. Some of us doing nothing except preservation by canning, some do only freezing, and for some who have no experience or equipment for canning "preservation means dehydration exclusively.

In some ways peaches wouldn't seem to fit into your food life style since by nature they are a sweet, topping and/or dessert oriented fruit but no one wants to waste good food. So there are three common but unusual uses we often discuss here - peach-based spicy salsas, pickled peaches, and chutneys.

If you use salsas consider these recipes

If you think pickled peaches might be interesting check out these discussions.

The many recipes for peach-based relishes and chutneys

https://www.gardenweb.com/gardenweb/query/peach-chutney/topic=harvest

And for canning them as peaches for later use, water is just one option (and the worst). Many use apple juice or white grape juice to can them in and there are lo-medium-and high sugar syrup options available too.

NCHFP as well as all the Ball Canning books offer several different methods and recipes for dealing with peaches.

Hope this helps.

Dave

Pickled peaches definitely sound interesting! I will check out relishes and chutneys for sure, thanks for the links.

We'll have to agree to disagree about peaches not fitting our food life style, it's sugar and grains that don't fit. :)

I'm also thinking about some kind of spicy or savory dried peach that would travel well on car trips. Any tips on dehydrating so things are food saver safe and don't need refrigeration? Lots of upcoming car trips and camping.

Ever tried dehydrated paprika peach slices? Just pre-treat with 1:1 lemon juice to water and add a light sprinkling of paprika on each slice before drying. My daughter-in-law made some sprinkled with dried red pepper flakes once - too much of a bite for me but then I have old taste buds.

As long as they are good and dry they store in mason jar for months.

Dave

If you just want 'not sweet' chutney will answer. But if you want 'no sugar' it won't. If you're amenable to freezing, fruit compote would serve. We do it with apples and plums, not having any peaches. No sugar added. Breakfast for weeks with a dollop of yogurt.

The first box of peaches will arrive tomorrow. I'm going to try dehydrating a batch seasoned with aleppo and saffron first.