Healthy Recipes

Freezing Peaches

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Freezing peaches will preserve this fruit that is available for only a few weeks in the summer. Make lots of delicious recipes all year.

Peaches in freezer bag with peaches and peach leaves on the side.Pin

If you have peach trees you know that you have an abundance of fruit that is ready within a two week period in the summer, during peach season. What do you do with all of those peaches? Read on my friends.

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Best peaches to pick

  • Choose fresh, farm grown peaches that have been tree ripened, at farm stands or farmer’s markets.
  • Ask the grower for freestone peaches. Clingstone peaches are harder to pit and slice.
  • Peaches are generally available from July to September, depending on variety.
  • You’ll need 2-3 pounds of fruit per quart.

Best containers to use

Bag of puréed peaches with fresh peaches.Pin

.I have been freezing peaches for many years since we have 4 peach trees on our farm. I have tried many different methods for processing them. Including;

Ingredients you need

  • fresh peaches – the fresher the better
  • sugar – depending on which method you choose to use to freeze. Some methods require no sugar.
Large basket of fresh picked peaches.Pin

Ways to freeze peaches

To flash freeze peaches

These peaches will freeze for about 2 months.

  1. Start a large pot to boil with water. Set up a large bowl of ice water. Add bottled lemon juice to ice bath.
  2. Wash peaches well. Slice the blossom end (the end opposite the stem end) with an x with a sharp paring knife.
  3. To blanch, once water boils, place whole peaches into boiling water for a 1 or so. You should see the skin start to peel away at the x that you made.
  4. Remove from boiling water with a slotted spoon. Immediately add the peach to the ice water bath to stop the cooking process.
  5. Once cool enough to handle, slip the skins off with the paring knife.
  6. Slice peaches in half. Remove pit. Twist the halves in opposite directions and they will break apart. Slice peaches.
  7. Place peaches in a single layer on a rimmed baking sheet, covered with a sheet of parchment paper.
  8. Freeze for an hour or two.
  9. Place peaches in freezer bags. Remove as much air as possible. Label and date them. Refreeze.

To freeze in water pack

These peaches will freeze about 9 months.

  • Blanch and peel peaches, as described above. Cut them into slices. Place slices in bags or freezer containers. Add water leaving one-inch headspace.

Either add ascorbic acid (basically vitamin C) like Ball’s Fruit Fresh to the blanching water, or toss peaches in the powdered ascorbic acid and then freeze in water, as above.

Jars of homemade peach syrup.Pin

To freeze peaches with a sugar pack

These peaches will freeze about 9 months.

For peach slices, if you don’t mind adding the sugar to the peaches, you can pack them in sugar.

  1. Add a layer of peaches to the bottom of a freezer container. Sprinkle with sugar.
  2. Then add another layer of peaches on top and sprinkle that with sugar. Continue until container is full, leaving a one inch headspace. (the space between the product and the top of container)
  3. Cover. Allow the container to sit on the counter for about 15 minutes, until peaches start to release juice.
  4. Freeze.

To freeze peaches with a syrup pack

These peaches will freeze about 9 months.

Syrup packing peaches is easy as well.

  • Add sugar to water in a large saucepan. Stir the mixture until the sugar dissolves. Cool syrup and then chill in the refrigerator.
  • Fill bags or freezer containers with peach slices. Pour syrup over peaches leaving 1 inch headspace.
  • Freeze.

Use thin syrup or very thin syrup for very sweet peaches and heavy syrup for peaches that are more tart.

Very thin syrup – 1 cup of sugar to 4 cups of water. Makes 4 cups syrup.

Thin syrup – 1⅔ cups sugar to 4 cups of water. Makes 4¼ cups syrup.

Medium syrup – 2⅔ cups sugar to 4 cups of water. Makes 4⅔ cups syrup.

Heavy syrup – 4 cups sugar to 4 cups of water. Makes 5¾ cups syrup.

To freeze peach purée

This method works well for recipes that you will use puréed peaches. Such as; peach bourbon BBQ sauce, peach jam or peach sorbet. They will freeze for at least 12 months, so this is longest lasting method.

  • Cut peaches in half with sharp paring knife.
  • Gently twist the two halves apart.
  • Pry out pit with knife.
  • Place peach halves in food processor or blender container. Pulse or blend until peaches are consistently puréed.
  • Place in freezer bags. Remove as much air as possible.
  • Freeze.
Step by step photographs of the process for making peach purée. See details in recipe below.Pin

For several years, I have been freezing them this way and not only is it sooo much easier, the peaches don’t brown.

There is no peeling and chopping involved. What could be easier?

In the winter, I generally use peaches to make peach jam or peach syrup, peach sorbet or peach BBQ sauce, so it doesn’t matter if I have slices or not.

You get the added fiber too because you use the peels.

Pro tips for your success

  • For ease, make sure to buy freestone peaches. Clingstone peaches are harder and take longer to peel and pit.
  • To pit peaches, cut peaches in half with sharp paring knife. Gently twist the two halves apart. Pry out pit with knife.
  • Choose sugar or syrup packed for topping desserts like cheesecake and ice cream.
  • Thaw water packed peaches and drain before adding to your recipe.

How to use frozen peaches

Thaw peaches in the refrigerator or use frozen peach slices for your recipes.

Peaches puréed and placed in a freezer bag.Pin

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Close up of frozen peach purée in freezer bag.Pin

Freezing Peaches

Freezing peaches will preserve this fruit that is available for only a few weeks in the summer. 5 easy methods.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 2 votes
Print Pin Rate
Course: pantry item
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
freezing time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 1 quarts
Calories: 241kcal
Author: Beth Neels
Cost: $4

Ingredients

Instructions

To blanch peaches

  • Start a large pot to boil with water. Set up a large bowl of ice water. Add bottled lemon juice or ascorbic acid (use manufacturer's directions for quantity) to ice bath.
  • Wash peaches well. Slice the blossom end (the end opposite the stem end) with an x with a sharp paring knife. To blanch, once water boils, place whole peaches into boiling water for a 1 or so. You should see the skin start to peel away at the x that you made.
    2 pounds peaches
  • Remove from boiling water with a slotted spoon. Immediately add the peach to the ice water bath. Once cool enough to handle, slip the skins off with the paring knife.

To freeze plain slices

  • Slice peaches in half. Remove pit. Slice peaches. Toss in a container with lemon juice or ascorbic acid.
    2 tablespoons Bottled Lemon Juice, ascorbic acid
  • Place peaches in a single layer on a parchment paper covered rimmed baking sheet.
  • Freeze for an hour or two. Place peaches in freezer bags. Remove as much air as possible. Label and date them. Refreeze.

To freeze in water

  • Slice peaches in half. Remove pit. Slice peaches.
  • Complete for blanching above. Add peach slices to freezer container. Cover peaches with water, leaving a-inch headspace.
  • Freeze.

To freeze in sugar

  • Add a layer of peaches to the bottom of a freezer container. Sprinkle with sugar.
    1 cup sugar*
  • Then add another layer of peaches on top and sprinkle that with sugar. Continue until container is full, leaving a one inch headspace. (the space between the product and the top of container)
  • Cover. Allow the container to sit on the counter for about 15 minutes, until peaches start to release juice.
  • Freeze.

To freeze in syrup

  • Use thin syrup or very thin syrup for very sweet peaches and heavy syrup for peaches that are more tart. See quantities in notes below.
    Add sugar to water in a large saucepan. Stir the mixture until the sugar dissolves. Cool syrup and then chill in the refrigerator.
    1 cup sugar*
  • Fill bags or freezer containers with peach slices. Pour syrup over peaches leaving 1 inch headspace.
  • Freeze.

To freeze peach purée

  • Cut peaches in half. Remove pit.
  • Place in food processor and pulse until a smooth purée forms.
  • Pour into freezer containers. Leaving 1-inch headspace.
  • Freeze.
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Notes

Very thin syrup – 1 cup of sugar to 4 cups of water. Makes 4 cups syrup.
Thin syrup – 1⅔ cups sugar to 4 cups of water. Makes 4¼ cups syrup.
Medium syrup – 2⅔ cups sugar to 4 cups of water. Makes 4⅔ cups syrup.
Heavy syrup – 4 cups sugar to 4 cups of water. Makes 5¾ cups syrup.

Nutrition

Calories: 241kcal | Carbohydrates: 59g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 1171mg | Fiber: 9g | Sugar: 51g | Vitamin A: 1958IU | Vitamin C: 51mg | Calcium: 38mg | Iron: 2mg
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2 Comments

  1. 5 stars
    Wow! I love how easy this is! Peach season is in full swing down here so I’m going to be freezing a lot of them!

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