How to Freeze Peaches
The easiest and most successful way to freeze peaches is with a procedure called dry-pack. We call it successful because it keeps the peach slices separate instead of clumped up into a solid lump (which is the alternative to doing it this way). This makes for easy snacking because the proper number of slices can be unthawed without bothering the rest.
Instructions to Freeze Peaches
- Wash the peaches and then pat them dry.
- Cut an X on the bottom of each peach.
Make it a shallow cut, do not insert the knife too far into the peach, only the skin should be cut open. A small paring knife should be used to make the cut.
- Boil a large pot of water.
- Make a big bowl of ice water (while waiting for the other water to boil).
- Carefully place the peaches into the boiling water.
- Boil for 30 to 60 seconds only, just enough to loosen the skins.
- Carefully transfer the peaches from the boiling water to the ice water bath.
This will both stop the cooking process and cool the peaches off in preparation for the freezer.
- Peel the peaches, starting from the bottom X.
The peaches should peel easily and then they can be sliced and the pits removed.
- Toss the peaches with some lemon juice (about 1 Tbs of juice per 4-5 peaches).
This will prevent the slices from browning. (Ascorbic acid can be used instead of lemon juice, if desired – follow the package directions if purchased.)
- Arrange the peach slices on a rimmed baking sheet and place into the freezer for about two hours.
- Transfer the peaches into freezer safe bags and seal them as airtight as possible.
Label and date the bags before returning them to the freezer.
The shelf life for these frozen peaches is about 6 to 9 months. They will be best before six months, but if temptation is resisted they can last until the fresh ones are available again next year.