How to Freeze Peaches
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
3
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Calories
183 kcal
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Cuisine
American
How to Freeze Peaches
Description
How to Freeze Peaches explains two practical methods for preparing fresh peaches before freezing. One approach freezes peaches with skins intact, whether whole, halved, or sliced, after washing and drying. They are frozen individually on trays to avoid clumping, facilitating portioning after freezing. The other method involves blanching the peaches to loosen skins, peeling, then freezing. Freezing peaches this way helps maintain quality and makes it convenient to use frozen peach portions in cooking or smoothies later.
The peaches retain their natural sweetness and texture through careful preparation. The choice of freezing whole, halved, or sliced peaches suits different how much peach is needed per serving. The method emphasizes drying and using freezer bags properly to reduce freezer burn risk.
This technique allows preserving summer’s fresh peaches for off-season use without adding sugar or preservatives, letting cooks enjoy fresh peach flavor year-round.
Ingredients
- 1 lb peach fresh, or as many as you have
Instructions
Option 1: With the Skin
- You can freeze the peaches (with the skin) whole, halved or sliced! Just wash the peaches well and then pat to dry. If you're using halves or slices, pit the peaches and cut into halves or slices. I personally like freezing peaches in slices because I usually use 1-2 cups at a time and when they're cut into slices it's easier to pull out a small portion at a time. Plus, with halves or slices the peaches are already pitted, which can be helpful for certain uses.
- Lay the peaches out in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4-8 hours. 4 hours for slices, 6 hours for halves and around 8 hours for whole peaches.
- Transfer the frozen peaches to a freezer-safe half gallon bag labeled with the date. Seal the bag, removing as much air as possible. Return to the freezer.
Option 2: Blanched + Peeled
- Wash the peaches well with water.
- Bring a large pot of water to a boil over medium-high heat and preparing an ice water bath. Using a paring knife, make a small, shallow X in the bottom end of each peach. Lower the peaches into the boiling water and leave them there for 30 seconds.
- Use a slotted spoon to transfer the peaches to the ice water bath.
- Gently rub the skin from the peaches and peel it off with your hands.
- You can freeze the peaches whole, halved or sliced. If you're using halves or slices, pit the peaches and cut into halves or slices.
- Lay the peaches out in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4-8 hours. 4 hours for slices, 6 hours for halves and around 8 hours for whole peaches.
- Transfer the frozen peaches to a freezer-safe half gallon bag labeled with the date. Seal the bag, removing as much air as possible. Return to the freezer.
Notes
- Add up to 1 tablespoon of lemon juice per pound of peaches to minimize browning before freezing if desired.
- Avoid adding sugar to the peaches before freezing, as it’s optional and can affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1/3 of recipe (about 1 peach) | |
| Calories | 183kcal | 9% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Potassium | 891mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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