How to Freeze Peaches

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.

Use your frozen peaches for this Peach Crisp recipe.

Look for peaches that are intensely fragrant and yield to light pressure at their stem ends.

• Tree-ripened peaches, available locally at farmer's markets and orchard stands, will leave you with tastier results than commercial-variety peaches that are usually picked before they're ripe.
• Clingstone peaches, so named because their flesh clings to their pits, come into season in mid-June. They tend to be juicier and sweeter than freestone peaches but are less convenient to slice.
• Freestone peaches are in season from late July through September. They are much easier to pit than clingstone varieties.

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.

• Bring a large pot of water to boiling.
• Fill a large bowl with ice water.
• Working in batches, carefully lower 3 or 4 peaches into the boiling water for 30 to 60 seconds.

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.

• Using a sharp knife, cut each peeled peach in half around the pit.
• Gently twist each half to expose the pit.
• Using the knife, pry the pit out of the peach.

See more detail on how to pit peaches.

If desired, cut each peach half into slices.

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.

• Wipe container rims (if using).
• Seal containers or bags according to manufacturer's directions, pressing out as much air as possible.
• If necessary, use freezer tape around lid for a tight seal.
• Label each container or bag with its contents, amount, and date. Lay bags flat; add bags or containers to freezer in batches to make sure they freeze quickly. Leave space between containers or bags so air can circulate around them.
• When frozen solid, the containers or bags can be placed closer together.
• Use frozen peaches within 8 to 10 months.