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
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
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.