I did manage to can some peaches, but before I had the equipment I would often freeze peaches in order to preserve the harvest.  Well, not my harvest, because I don’t have a peach tree, but when peaches go on sale for 65 cents a pound I’ll snatch up a bunch and put them away for another day – in the freezer!

How to Freeze Peaches

You’ll need:

Peaches

Light syrup, made from 1 c. sugar dissolved in 3 c. water, or apple juice. (prevents freezer burn and keeps them from turning brown).  The sugar will dissolve better if you heat the water or microwave the solution, but there’s no need to boil it.

Cinnamon or spices that you like (optional, ground are fine for freezing).  Add to the syrup if you use them.

Pot of boiling water

Bowl of ice water

Quart freezer bags.  (4-5 peaches will fit in each bag, and you’ll need 1 cup or so of syrup or juice.)

Permanent Marker

1.  Buy or pick peaches.

You’ll want to preserve them when they are at the best eating stage – not too hard, not mushy.  If they’re perfect for eating out of hand, they’re good for preserving!  (You can cut out any mushy spots to preserve the good parts, too.)

Cling free peaches are your friend.  “Cling free” means the pit won’t cling to the delicious peachy part.

2. Wash them.

Peaches are typically one of the dirtiest fruits, sprayed with lots of pesticides.  Yuk!  Those aren’t good eats.  We need to get the skin off.

3.  Boil a big pot of water. While the water is boiling, get a big bowl of ice water ready.  Water still not boiling?  Do yourself a favor and label the empty freezer bags right now, before your hands are wet and sticky.

4.  Boil (blanch) the peaches. 15-20 seconds ought to do it.

Oh yeah, you’ll need a slotted spoon or tongs or something.  Forgot to put that on the list of supplies.  Sorry.

5. Immediately plunge the peaches into the ice water.

6. Peel them.  The skin should slide right off.

7.  Cut the peaches in half, quarters, or slices.  Remove the pit.  If you prefer, cut the red area where the pit was.  I don’t bother, it won’t get brown like it does when you can them.

8.  If you prefer, toss the peaches with lemon juice, Fruit Fresh, or other anti-browning solution.  I don’t bother, I just slap them right into the prepared syrup solution.

9.  Put into quart baggies.

10.  Add syrup or juice to cover peaches in bag.  Squeeze the air out, label and freeze.

Typically, I will later heat them on the stove and serve over pancakes or waffles with vanilla yogurt, to make a “peaches and cream” type dish.

They’re also great over ice cream, in cobblers, pies, or as part of a trifle.

You don’t have to stick to freezing peaches.  Nectarines and plums freeze well, and you don’t have to peel those fruits, either!  Just wash, pit, and use the same syrup or juice solution.