Madonna, I'd probably just eat them! (grin) If they are very ripe they might not make good jam, but if you're a fan of pancakes or waffles they'd make a very nice fruit syrup. Canning might soften them too much if they're already very ripe, so freezing is probably going to be your best option. I like to freeze peaches anyway, and use them in the winter for cobbler or pie, they bake more nicely than the canned ones, IMO.

Lucky you, what a lovely quandry to be in!

Annie

If they are way over-ripe, too ripe for slices to even hold together, I puree them and freeze the puree. It makes a great mid-winter dessert, smoothies, cake additive, or waffle spread. Ever had a PP&PB (peach puree and peanut butter) sandwich? ;-)

Dave

Thanks so much for suggestions, my friends. Some of the firmer ones will be frozen to use per your suggestion, Annie, and I'll purée and freeze the rest like you suggested, Dave. No, I have never had a peanut butter and peach purée sandwich before, but I see a lot in my future. Like a little kid, I love PB&J sandwiches and take one to work for a meal every couple of days. Even though there's bread there, I still consider them healthy. Today is my day off, but I have lots to do including pulling out the blender for the purée and making a batch of Annie's salsa. Have a great day,!