How To Freeze Peaches
The Peach Truck from Georgia came to my town and it was full of 25# boxes of delicious ripe peaches! My husband stopped and bought me a box…..he’s such a peach! I had plans to bake a bunch of baked peach goods and freeze them but time got away from me so I decided to freeze the peaches instead. That way I can take them out of the freezer as I need them. This is a simple project, with only 3 ingredients, but it is time consuming….and worth it!
Rinse the peaches well in cold water.
Using a sharp paring knife, gently
cut a shallow X on the bottom of
each peach just under the skin.
Bring a large pot of water to a boil over
medium-high heat and drop 3 to 4 peaches
into the boiling water for 10 to 15 seconds.
Immediately remove the peaches from the
boiling water and plunge them into a
large bowl filled with ice and water.
Remove after about one minute.
Using a sharp knife, carefully peel
the skin off starting at the bottom
of the peach where you cut the skin.
Slice the peeled peach in half,
just to the pit, starting at the stem end
and around the crease in the peach.
Hold one half of the peach and
turn the other half separating
the two halves at the cut.
Using a fork or your finger, remove
the pit. Slice each half into 4 pieces.
Place the slice peaches into a large bowl.
Repeat with a total of 8-10 peaches.
Sprinkle 1/2 tsp of granulated sugar and
1 Tbsp lemon juice over the peaches then
toss gently making sure all the peaches
get coated and the juices start to form.
Mark a gallon size freezer bag with the
date and how many peaches are in the bag.
Fill the bag with the prepared peaches.
Carefully squeeze out all the air you can,
without smashing the peaches,
and zipping the bag closed.
Move the peaches in the bag so they
fill the entire bag in a single layer
and the filled bag is flat.
Place the bag on a baking sheet or flat
surface in the freezer and freeze flat.
Peaches will keep 8-10 months in the freezer.
To thaw, thaw in the refrigerator or in a bowl of cold water.
How To Freeze Peaches
- 8 to 10 ripe but firm freestone peaches
- 1/2 tsp granulated sugar
- 1 Tbsp lemon juice
- Rinse peaches with cold water.
- Using a sharp paring knife, gently cut a shallow X on the bottom of each peach just under the skin.
- Bring a large pot of water to a boil over medium-high heat.
- Drop 3 to 4 peaches into the water for 10 to 15 seconds.
- Immediately remove peaches from the boiling water and plunge the peaches into a large bowl filled with ice and water to stop the cooking process. Remove after one minute. Repeat process for all 8-10 peaches.
- Using a knife, peel the skin off of each peach starting at the bottom end where you cut the skin earlier.
- Slice the peach in half starting at the stem end, cutting down and around the crease in the peach. Cut to the pit but not through the pit.
- Hold the peach in one hand and with the other hand, twist at the sliced part breaking the peach in half.
- Using a fork or your fingers (be careful pit can be sharp), remove the pit.
- Cut each half into 4 pieces and place them into a large bowl.
- Repeat with the remainder of the peaches.
- Sprinkle sugar and lemon juice over the peaches, gently toss until the juice starts to form and all of the peaches are coated.
- Mark a gallon size Ziploc bag with the date and how many peaches will be in it.
- Fill the bag with the prepared peaches.
- Without crushing the peaches, squeeze the air out of the bag and zip it closed.
- Gently move the peaches so they lay flat in a single row, filling the entire bag.
- Freeze on a baking pan or flat surface in the freezer. Keeping them all flat will make it so you can stack them and take up less room in the freezer.