Learn the best way how to freeze peaches so you can enjoy the sweet juiciness of your favorite stone fruit all year long.
Store this frozen fruit in freezer bags to quickly and easily use in your favorite peach recipes all year long!
There is nothing I love more than late summer when the ripe, rosy fresh peaches fill the store and the roadside market stand. The juice runs down your arm as your teeth sink into the sweet flesh as you lean over the sink to catch the juice. Who wouldn't want to preserve this yummy summer treat all winter?
When is the best time of year to freeze peaches?
With more than 33 states that grow 300 different varieties of peaches, the peach season will extend from May through late September. The best time of year to freeze peaches is when they are in season.
Ripe peaches are full of flavor, bright color, and that sweet juice we all love. Out-of-season peaches are mealy and flavorless and just plain disappointing. Frozen peaches work wonderfully in smoothies, peach crisps and peach crumbles, oatmeal, and even peach jam!
Peaches can be frozen with the skin on but I often find that the recipes I am going to be using them in call for peeled peaches. It is easier for me to blanch and peel them from the beginning. But, there is no reason not to freeze peaches with the skins on.
Frozen peaches just pop off the tray. No need to use a spatula to chip them off once they are frozen.
How to freeze fresh peaches
- Wash the peaches and remove any blemishes. (The bruise can lead to decay and you don't want to have that in your frozen peaches.)
- Blanch the whole peaches and remove the skin.
- Slice and remove the pit.
- Toss the slices in lemon juice or citric acid, optional.
- Arrange on a lined baking sheet.
- Freeze until frozen through.
- Store in air-tight freezer storage bags with as much air removed as possible.
How to peel peaches aka blanch the peaches
- Bring a large pot of water to a rolling boil.
- Slice each peach just enough to pierce the skin. The slice should only be an inch or two long. There is no advantage to having a long slit.
- Drop the peach into the boiling water.
- After 15-30 seconds the skin where the slit is will separate.
- Use a slotted spoon to remove from the hot water and plunge it into an ice bath. This ice-cold water will stop the cooking process.
- The skin will now easily slip off the flesh.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
How do you freeze peaches?
- Blanch the peaches and remove the skin. (see instructions above)
- Use a small paring knife to slice the peach off of the pit.
- Slice the peaches or as thick as you would like. I like a slice that is an inch in thickness.
- Toss the peach slices in lemon juice or citric acid, optional.
- Spread them in an even, single layer on a sheet tray lined with a Silpat Non-Stick Baking Mat or parchment paper.
- Once frozen, the slices should easily pop off the cookie sheet.
- Package 2 cups of peaches in freezer-safe containers.
- For best results, I use a FoodSaver to seal and vac my peaches. Be sure to have enough FoodSaver bags on hand if you are going to be freezing a bushel or more.
How to freeze peaches whole
Freezing whole peaches is a great way to preserve their fresh flavor and texture for use in recipes throughout the year. Here are some simple step-by-step instructions to freezing peaches whole:
- Choose ripe but firm peaches: Choose peaches that are fully ripe but still firm to the touch. Overripe fruit may not freeze well and may become mushy.
- Wash: Rinse the peaches under cold running water to remove any dirt or debris. Pat them dry with a clean towel.
- Blanch: Bring a large pot of water to a boil. Carefully place the peaches into the boiling water for 30-60 seconds. This process helps loosen the skins and makes them easier to remove. Using a slotted spoon, remove and immediately place them into a large bowl of ice water to cool.
- Peel: Once cooled, use a paring knife to gently peel off the skin.
- Freeze: Place the entire peach on a baking sheet lined with parchment paper or a silicone mat. Make sure the halves are not touching each other. Place the baking sheet in the freezer and freeze until solid, about 2-3 hours.
- Store: Once the peaches are frozen, remove the baking sheet from the freezer. Place the frozen peach halves into a freezer-safe bag, remove as much air as possible, and seal the bag. Label the bag with the date and store it in the freezer.
Now you have whole frozen peaches that can be used in pies, smoothies, or any other recipe that calls for fresh peaches!
How to freeze peaches with fruit fresh
- Wash and peel the peaches. (See the blanching instructions)
- Cut the peaches into slices or cubes.
- Place the peaches in a single layer on a parchment paper-lined baking sheet.
- Freeze for at least 4 hours, or until they are solid.
- Once the peaches are frozen, transfer them to a freezer-safe bag or container.
- Label the bag or container with the date, and freeze for up to 1 year.
📝 Frequently asked questions, answers and tips:
Peaches can be frozen with the skin on but I often find that the recipes I am going to be using them in call for peeled peaches. It is easier for me to blanch and peel them from the beginning. But there is no reason not to freeze peaches with the skins on.
Frozen peaches just pop off the tray. No need to use a spatula to chip them off once they are frozen.
The best type of peach for freezing is a freestone peach. A freestone has fruit that falls right off the pit. These peaches are perfect for eating, canning, and freezing. Freestones tend to be larger than clingstones, with a firmer, less juicy texture, yet still sweet.
I like to use 'seconds' from my local farmer's market or peach truck. My thinking is the easiest way I can save money is by buying the not-so-picture-perfect fruit for my canning and freezing needs. The fruit is not picture perfect. But 99% of the rest of the fruit is perfectly good.
Clingstone peaches are named so because the peach clings stubbornly to the stone or pit. These peaches are typically the first to be harvested, May through August. The flesh is yellow, with bright red touches close to the stone. Clingstones have a soft texture and are juicier and sweeter -- perfect for desserts. Although clingstones are good for eating fresh, they are seldom found in the local farmer's market. The commercial industry uses clingstones for peaches canned in various levels of syrups.
Properly stored, frozen peaches will maintain quality for about 12 months in the freezer, although they will usually remain safe to eat after that. The more air you can remove from the freezer container, the longer they will maintain their quality. Air in the container is what leads to freezer burn.
Place frozen peaches in the refrigerator and let them thaw overnight. Drain the peaches into a bowl the next day, and save the juices to be thickened if you are baking a pie. Alternatively, peaches can be thawed in the microwave in 50-second intervals at 50% power. Another method of thawing peaches is to run the container under continuing warm running water.
Citric acid will keep the frozen peaches from turning brown. If you don't have citric acid, toss the peaches with a tablespoon sugar and one tablespoon lemon juice, let them stand for about 15 minutes to dissolve the sugar, then freeze them. BUT, I don't use either of these methods when I prepare my peaches before freezing. I found that working fast and in small batches will also keep the peaches from turning brown.
Ingredients
- 2 Cups Peaches fresh
Instructions
How to blanch peaches for freezing:
- Bring a large pot of water to a rolling boil.
- Slice each peach just enough to pierce the skin. The slice should only be an inch or two long. There is not an advantage to having a longer slit.
- Drop the peached into the boiling water.
- After 15-30 seconds the skin where the slit is will separate. The peach if now blanched.
- Plunge the peach into a bath of ice and water. This will stop the cooking process.
- The peach skin will now easily slip off the flesh.
How to freeze peaches:
- Blanch the peaches and remove the skin.
- Slice the peach off of the pit.
- Cut them as thin or as thick as you would like.
- Spread them in an even layer on a sheet tray lined with a Silpat Non-Stick Baking Mat
- Once frozen, package them in 2 cup portions in freezer-safe containers.
- For best results, I use a FoodSaver to seal and vac my peaches. Be sure to have enough FoodSaver bags on hand if you are going to be freezing a bushel or more of peaches.
Nutrition
Notes
originally published Sep 4, 2012
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Audry says
I like the article. Peaches are some of my favorite fruits.
McFeinics says
What is the consistency of the peaches when thawed? I've never had them frozen before
Sarah Mock says
I like them better than a canned beach. Not as 'fresh' as a fresh peach but not as processed as a canned peach. Perfect for adding to yogurt,making into a pie or any baked treat.