Blanch and Peel peaches:

Cup of Yum
1. Bring a large pot of water to a boil. Add the peaches, a few at a time, and let boil for 10-20 seconds.
2. Remove the peaches with a slotted spoon and quickly immerse in an ice water bath until cool to the touch.
3. Use a paring knife to make a small incision and peel pack the skin. Repeat this process until the entire peach is peeled.

Cut into Slices:

1. Locate the natural indentation along the midline of the peach and cut it in half using this line as your guide.
2. Place your thumbs in between the two pieces and pull them apart.
3. Remove the pit with your fingers, if possible, or use a small paring knife to cut around and remove the pit.
4. Cut the peeled peach into 1/4-1/2 inch slices

Prepare for Freezing:

1. Toss peach slices in 1 tablespoon of lemon juice and let sit for 3-5 minutes in it.
2. Once the peaches slices have been tossed in lemon juice, place them in a single layer on a large baking sheet that has been lined with parchment paper.
3. Place the baking sheet into the freezer for 3-4 hours or up to overnight.
4. Once the slices are firm and frozen, place them in a large gallon-sized ziploc bag. Be sure to remove as much air as possible from your storage bag before zipping it tight.
5. Add the date on the bag before placing it in the freezer and freeze for 6-12 months.