How to Freeze Peaches

Freeze fresh peaches to enjoy their summery, juicy goodness throughout the year.
Peach Crisp

It's quick and easy to prepare desserts and other peach recipes with frozen fresh peaches. Use these tips to get started.

 

How to Select Fresh Peaches

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

Testing Ripeness of a Peach

  • 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.

How to Freeze Peaches

Step 1: Slit the skin on each peach

Cutting an X into a peach

Use a sharp knife to make a shallow X on the bottom of each peach.

Step 2: Blanch the peaches

Blanching peaches

  • 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.

Step 3: Quickly cool peaches

Peaches in ice water

Using a slotted spoon, transfer peaches from boiling water to the bowl of ice water.

Step 4: Peel peaches

Peeling peaches

When the peaches are cool enough to handle, use a knife or your fingers to peel the skin from each peach.

Step 5: Remove peach pits

opening peach half

  • 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.

Step 6: Slice peaches

Slicing peach

If desired, cut each peach half into slices.

Step 7: Prepare peaches for freezing

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.

Step 8: Freeze peaches

  • 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.