These foods lose flavor, texture, or overall quality when frozen.
Freezing is a great way to safely preserve the freshness of most foods. But unless you know which foods you should not freeze, you may be compromising taste.
Here are some foods you should not try to freeze:
-To start the peeling process, X marks the spot. Make a shallow X on the bottom of each peach to allow for expansion while cooking. Bring a large pot of water to boil and lower in 3 or 4 peaches at a time for 30 to 60 seconds. Unlike lobsters, peaches won't make a pee. Quickly move the peaches to a cold bath of ice water. Let them soaked until they are cool enough to handle. Now the peeling, use your fingers or a paring knife to carefully peel the skin off each peach. Transfer your peeled masterpiece to a cutting board. Slice it in half around the pit and twist to open. Then cut out that pesky pit. If you like, cut the peaches into slices so they're super easy to use in recipes later. Arrange your peaches in a single layer on a freezer-ready tray. Pretend it's a junior high dance and don't let your peaches touch. Cover with plastic and take to the freezer to chill out. After freezing overnight, you can transfer the peaches to a freezer container. When you're ready to enjoy them, [unk] your peach slice and eat them with yogurt and granola and peach deserts and an other peachy keen treats.