How to Freeze Peaches

Learn how to freeze fresh peaches to enjoy their summery, juicy goodness throughout the year. Buy peaches while they're in season—May to October (they peak June to August)—at farmers markets or on sale in the grocery store and freeze them to enjoy as a peach cobbler or other peach-filled treat any time. Freezing peaches takes only a few steps and means you'll have them on hand year-round.

Save in-season peaches for another day by learning how to freeze them. We'll walk you through peeling, cutting, and freezing peaches so you can use them year-round in recipes.

It's quick and easy to prepare desserts and other peach recipes using frozen fresh peaches. We'll show you how to freeze peaches to toss them into recipes later. Frozen peaches are also great plain, so set aside a batch to munch on when you have a sweet's craving.

Need more convincing? Peaches are high in vitamins C, E, and K, plus provide fiber and potassium.

How to Select Fresh Peaches

Make sure you get the ripest peaches by giving them the sniff test. Ripe peach should be intensely fragrant and yield to light pressure at the stem end. Avoid peaches with soft spots or mushy areas. 

It's important to buy peaches ripe, because they won't continue to ripen after they're picked. The common brown bag technique will improve texture, but the flavor will remain unchanged.

Choosing the Right Peach

  • Tree-ripened peaches, available locally at farmers markets and orchard stands, ensures tastier results than commercial peaches, which tend to be 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 easier to pit than clingstone varieties.

How to Freeze Peaches

Step 1: Slit the Skin on Each Peach

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.

Step 2: Blanch the Peaches

Blanching (plunging fruit or vegetables into boiling water then ice water to stop the cooking) firms the flesh, heightens flavor, and loosens the skin to ease peeling.

  • Bring a large pot of water to boiling.
  • Fill a large bowl with ice water.
  • Carefully lower three or four peaches into the boiling water. Remove after 30 to 60 seconds.

Step 3: Quickly Cool Peaches

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

Step 4: Peel 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

  • 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.

Step 6: Slice Peaches

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 short 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 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: Allow 1/2 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.

Get the recipe for our Peach-Blueberry Pie

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.
  • To thaw frozen peaches, thaw in their container either in the refrigerator or in a bowl of cool water. Depending on your recipe, you may want to drain the peaches before using; you can also use the peach juice as a marinade or add it to a fruit salad. You can treat the excess peach juice the same as you would treat extra juice from canned peaches.

Get the recipe for our Classic Peach Cobbler

Recipes to Make Using Frozen Peaches

When you need a taste of fresh summer peaches, snag your frozen peaches and mix up one of these fruity recipes. Feel free to go sweet or savory—your frozen peaches will be delicious every which way!

Peach Cobbler with Thyme Biscuits

Healthy Peach Desserts

Peach Cobbler Recipes (and Crisps, Too!)

How to Make Peach Cobbler

Fresh Peach Recipes


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