How to Freeze Peaches
The pit of freestone peaches "freely" separates from the flesh, making it ideal for fresh consumption. Freestone peaches are generally larger than clingstones with a firmer, less juicy texture. While most commonly eaten fresh, these peaches may also be frozen and dried.
- Peel by dipping peaches a few at a time into boiling water for 30 to 60 seconds. Transfer immediately into ice water. Skins should slip off easily.
- Cut in half, remove pit and slice into the bite size you prefer.
- To prevent browning, treat with a solution of six 500-milligram vitamin C tablets per gallon of water. (Vitamin C may be packaged as ascorbic acid.)
- Drain and sprinkle with 1/2 cup sugar for each quart of peaches. One quart equals 4 cups. Stir gently and let stand for 15 minutes.
- Pack into freezer bags, leaving 3 to 4 inches at the top of the bag. Squeeze out extra air, seal, label and freeze. Rigid plastic containers may be used; leave about one inch of head space before freezing.