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.

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.