Freeze peaches to enjoy their summery, juicy goodness throughout the year. Now you can buy peaches at farmer's markets or when they're on-sale in the grocery store and freeze them to enjoy as a peach cobbler or other peach-filled treat any time.
It's quick and easy to prepare desserts and other peach recipes with frozen fresh peaches. With a little preparation peaches freeze really well and then can be tossed into recipes at a later date. Frozen peaches are also great plain -- set aside a batch to munch on when you have a sweet craving.
Need more convincing? Peaches are high in vitamins C, E, and K, plus offer fiber and potassium.
Check out our 60-second freezing peaches video to see the process!
-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.
Look for peaches that are intensely fragrant and yield to light pressure at their stem ends.
Use a sharp knife to make a shallow X on the bottom of each peach. This step allows for expansion when the peaches get blanched in Step 2.
Using a slotted spoon, transfer peaches from boiling water to the bowl of ice water.
When the peaches are cool enough to handle, use a knife or your fingers to peel the skin from each peach.
There are three ways to freeze peaches:
Water Pack: Pack peaches into a pint- or quart-size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Pour water over the peaches, maintaining the specified headspace.
Sugar Pack: Pack a small layer of peaches into a pint- or quart-size freezer container. Sprinkle lightly with sugar; repeat layering, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Cover and let stand for 15 minutes or until juicy before freezing.
Syrup Pack: Prepare desired syrup (see below). Pack peaches into a pint- or quart-size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Pour syrup over the peaches, maintaining the specified headspace.
To prepare syrup: Place the recommended amounts of sugar and water (see below) in a large saucepan. Heat and stir until the sugar dissolves. Remove from heat and skim off foam, if necessary.
Tip: Allow1/2 to 2/3 cup syrup for each 2 cups peaches.
Very Light Syrup: Use 1 cup sugar and 4 cups water to yield about 4 cups syrup.
Light Syrup: Use 1-2/3 cups sugar and 4 cups water to yield about 4-1/4 cups syrup.
Medium Syrup: Use 2-2/3 cups sugar and 4 cups water to yield about 4-2/3 cups syrup.
Heavy Syrup: Use 4 cups sugar and 4 cups water to yield about 5-3/4 cups syrup.