Option 1: With the Skin

Cup of Yum
1. 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.
2. 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.
3. 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

1. Wash the peaches well with water.
2. 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.
3. Use a slotted spoon to transfer the peaches to the ice water bath.
4. Gently rub the skin from the peaches and peel it off with your hands.
5. 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.
6. 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.
7. 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.