First off, this should have been titled “The Lazy Person’s Guide to Freezing Peaches”. I seriously hate doing cooking tasks that take longer than 30 minutes so my goal is to get 20 lbs of peaches in the freezer in an hour. If you’re looking for a tutorial where you get perfectly frozen peach slices that don’t clump together, this is the wrong tutorial for you.
Before, I had blanched the peaches and removed the skin before freezing. However, this changed several years ago when I bought frozen peaches from my Food Club in the middle of winter and paid, like $5/lb for the dang things and they had SKINS on them. What? Yeah. I learned from that and now leave the skins on them.
Step #1 – You can keep your peaches in their produce box or place them in a large pan next to your sink.
Then wash those babies. These were the fuzziest peaches I have ever seen. I had to rinse each one for a good minute to get them smooth.
Now the fun part, slicing them up. There were some gnarly soft and bruised spots that I cut around. If you want, you can spritz some lemon juice on before you add them to the bag. This will help keep them from turning brown (I don’t do this – remember this is The Lazy Person’s Guide to Freezing Peaches).
I put my peaches in gallon sized freezer bags and fill them half way and then lay them flat. Push the fruit flat also and try to get out as much air as possible.
Set the bags in your freezer (not on top of each other – they will be a bear to break apart when frozen solid). The peaches will tend to clump to each other so you can try checking on them 1 to 2 hours after they’ve been in the freezer to break them up before they completely freeze. Another way around this is to freeze them in smaller bags.
Voila! Frozen peaches to enjoy during winter!