Just about every summer we luck into a case or two of extremely ripe peaches that must be used immediately. While we could make and eat a couple of dozen pies on the spot, it always seems more reasonable to freeze the peaches for future pies, cakes, and smoothies. Canning would certainly be an option, but we never have quite enough to make it worth the heat, sweat, and (sometimes) frustration of canning. We freeze instead.
To freeze, let cool fully and place into a freezer container. Freeze for up to 6 months. To use, thaw overnight in the fridge and serve cold or slightly warmed. Serve cold as a simple fruit side dish or with yogurt.
Preparing the Peach for Freezing
In preparing your peach, your question will be: “To peel or not to peel?” I always peel. We rarely have a peach with a decent-tasting peel that isn’t overly fuzzy. If you are using your peaches in pies, you will probably want to peel them. That said, not everyone peels their peaches and more power to them. There is a lot of nutrition in the peach peel.
Regardless, begin by washing your peaches. At least 95% of us will then peel them.
There are two schools of thought on peeling a peach.
One school is that we just use a sharp pairing knife and peel it. This is what we do. If you are reasonably proficient with a pairing knife and if the peach is ripe, you will be able to peel the peach fairly easily.
The second school blanches and peels, as you would peel a tomato for canning. You simply boil water, submerge the peaches for about a minute, and then drain them and place them in cool water. The skin is loosed and becomes very easy to remove. For large batches in particular, this may be your best bet. If your kitchen is 110 degrees and you are about to die, you might get a cold drink and try the first approach instead.
In either case, you will find it easier to peel the peach starting from the end opposite the stem and working toward the stem.
Slice the peach in half to remove the pit.
If the pit does not come free easily, you have a cling stone peach. Use your knife to remove “slices” from the whole peach as best you can. These are less convenient but tend to be extremely tasty.
When it comes to freezing peaches, the method you choose will depend on your own circumstances. The “tray freezing” method is great for freezing loose peach slices which are easily accessible for fruit drinks (smoothies) and smaller baking projects. We use this method almost exclusively.
The “sugar water” method will preserve your peaches longer without freezer burn. It is an exceptional option for freezing pie-ready peaches. They are already slightly sweetened for the pie. You can also freeze them in pie-friendly quantities (e.g. 2 cups at a time).
Once you have your peaches sliced, simply lay the slices on a cookie sheet, side by side, and place the tray in the freezer. When the slices are frozen, loosen them with a spatula and place them in a freezer storage bag.
If your peaches are especially ripe, you will have a lot of juice. Set it aside rather than adding it to your tray. It is difficult to scrape off a tray and can be used in a drink or in baking.
Sugar Water Freezing Peaches
Freezing in sugar water basically requires that you place your peaches in a freezer container and then cover them with sugar water. The sugar water protects the peaches from freezer burn.
In cleaning out our freezer in the summer of 2012, we found two bags of peaches a friend gave to us in 2010. She packed them up in 2007. Five years later, there is very little freezer burn noticeable in the bag. I have included the picture here as a reminder of how effective this method is.
If you plan to keep your peach stash for more than six months, this is probably the best method for you.
You will want to experiment with the amount of sugar you use in your sugar solution. A sugar syrup with equal parts water to sugar will preserve your peaches best, but they will be awfully sweet. We tend to use about 1/4 cup sugar to 1 cup water but you can also use plain water without sugar if your circumstances require it.
Plan for about 1 cup of water for 3 peaches.
As you pack your containers, leave a bit of head room on top. Your sugar water will expand and potentially bust the top off your container or split your freezer bags. Leave about an inch of breathing room in each case.
Freezing Peaches. How to Freeze Peaches the Easy Way
FAQ
How do you keep peaches from turning brown when freezing?
Is it better to freeze peaches with or without skin?
How do you preserve cooked peaches?
Can you freeze stewed Peaches?
Yes, you can freeze stewed peaches. Just make sure to let them cool down first before putting them in an airtight container or freezer bag. Leave some space for expansion in the container or bag and label with the date before freezing. When you’re ready to use them, thaw them in the fridge or microwave and enjoy!
Can you lose weight eating peaches?
Peaches by themselves won’t cause you to lose weight, so no, you can’t lose weight by eating peaches. However, peaches are a healthy addition to any diet, and I would recommend them to anyone, unless they’re allergic to them. Not to contradict my previous statement, but peaches could help you lose weight if you replace higher calorie sugary sweets with a peach. Instead of eating a cookie or piece of pie, if you replaced that with a peach, or any piece of fruit, that could help you lower your total caloric intake and lose some weight. Remember, weight loss is impacted by total calories consumed and total calories burned, so the only way to lose weight is to either eat fewer calories or burn more calories. It can be more complex than that, but those are the basics.
Can Peaches be frozen?
Wash and prepare your peaches how you’d like them to be frozen—slices or halves are common. Treat your peaches using either a lemon juice and water mixture or a produce protector like Fruit Fresh. Place the peaches in a single layer on a baking sheet. Freeze until solid. Transfer the peaches to a freezer container. Label and then freeze until use.
Do you peel Peaches before freezing?
Peeling the peaches is optional—you don’t actually need to peel peaches before freezing, as the skins will slip right off once thawed. But, if you prefer to peel before freezing, bring a pot of water to a boil and fill a large bowl with water and ice. Drop the peaches into the boiling water and let blanch for about 1 minute.