How to Freeze Your Peaches
Freeze your peaches and always have them handy for smoothies, pies, and everything else peachy!
Prep time: 15 minutes
- Fresh Peaches
- Lemon Juice
- Zip-top Plastic Bags
- Large Baking Pan
There are different ways to freeze peaches, and all of them are correct! Here at The Peach Brothers, we like to use the “flash freeze” method.
- Wash peaches.
- If you wish to freeze them skinless, see blanching instructions below.
- Cut peaches into slices.
- Lightly coat the peach slices with lemon juice. This will help peaches from browning.
- If you want, you can make a sugar-water mixture and then add lemon juice. Give the peaches a quick 5-minute soak, then drain the excess. The sugar-water mixture will also help peaches from browning.
- Arrange peach slices on a large baking pan and freeze overnight. Make sure they are not touching each other to prevent them from freezing together.
- Place frozen peaches in a zip-top plastic bag, and remove as much air as possible. The moisture in the air can freeze, causing freezer burn.
- If you can vacuum seal your peaches, even better!
Instructions for Blanching:
- Before starting the canning process, you must blanch your peaches to take the skin off. Gently cut an “X” on the bottom of your peach, only piercing through the skin, not the flesh of the peach.
- Bring a pot of water to boil. Fill a separate, large bowl with ice water.
- Place peaches into the boiling water for 20-30 seconds. Take out of boiling water and place into ice water mixture until peaches have cooled thoroughly.
- Peel peaches starting where you cut the “X” into them. Peel until all the skin is gone from your peaches.
- Place peeled peaches into ascorbic acid or lemon juice to prevent browning while you prepare your cans.