Freezing Peaches

To blanch peaches

1. Start a large pot to boil with water. Set up a large bowl of ice water. Add bottled lemon juice or ascorbic acid (use manufacturer's directions for quantity) to ice bath.
2. Wash peaches well. Slice the blossom end (the end opposite the stem end) with an x with a sharp paring knife. To blanch, once water boils, place whole peaches into boiling water for a 1 or so. You should see the skin start to peel away at the x that you made.
3. Remove from boiling water with a slotted spoon. Immediately add the peach to the ice water bath. Once cool enough to handle, slip the skins off with the paring knife.

To freeze plain slices

1. Slice peaches in half. Remove pit. Slice peaches. Toss in a container with lemon juice or ascorbic acid.
2. Place peaches in a single layer on a parchment paper covered rimmed baking sheet.
3. Freeze for an hour or two. Place peaches in freezer bags. Remove as much air as possible. Label and date them. Refreeze.

To freeze in water

1. Slice peaches in half. Remove pit. Slice peaches.
2. Complete for blanching above. Add peach slices to freezer container. Cover peaches with water, leaving a-inch headspace.
3. Freeze.

To freeze in sugar

1. Add a layer of peaches to the bottom of a freezer container. Sprinkle with sugar.
2. Then add another layer of peaches on top and sprinkle that with sugar. Continue until container is full, leaving a one inch headspace. (the space between the product and the top of container)
3. Cover. Allow the container to sit on the counter for about 15 minutes, until peaches start to release juice.
4. Freeze.

To freeze in syrup

1. Use thin syrup or very thin syrup for very sweet peaches and heavy syrup for peaches that are more tart. See quantities in notes below.Add sugar to water in a large saucepan. Stir the mixture until the sugar dissolves. Cool syrup and then chill in the refrigerator.
2. Fill bags or freezer containers with peach slices. Pour syrup over peaches leaving 1 inch headspace.
3. Freeze.

To freeze peach purée

1. Cut peaches in half. Remove pit.
2. Place in food processor and pulse until a smooth purée forms.
3. Pour into freezer containers. Leaving 1-inch headspace.
4. Freeze.