Description
Freezing peaches is a simple yet powerful kitchen skill that lets you enjoy the vibrant flavor of ripe peaches long after the season ends. Whether you’re saving a summer harvest, stocking your freezer for cobblers and smoothies, or simply extending the life of your grocery haul, this guide will show you how to do it right. From selecting the best peaches to choosing between dry pack and syrup methods, this recipe breaks it all down step-by-step. With a few helpful tips and tricks, you’ll have sweet, juicy peaches ready to go all year long.
Ingredients
- Fresh ripe peaches (any amount)
- Lemon juice or ascorbic acid (optional)
- Sugar or honey (optional, for syrup or sugar packs)
- Water (if making syrup)
- Freezer-safe bags or containers
Instructions
- Wash peaches under cool water and let dry.
- (Optional) Blanch peaches for 30 seconds, then peel.
- Slice and pit peaches.
- Soak slices in lemon juice solution to prevent browning.
- Choose a method:
- For dry pack: Lay slices on a baking sheet, freeze, then transfer to bags.
- For sugar pack: Toss slices with sugar, let sit, then pack and freeze.
- For syrup pack: Make a sugar-water syrup, pour over peaches in containers, freeze.
- Label and store at 0°F or below for up to 12 months.
Notes
- Always use ripe but firm peaches for best results.
- Flash freezing helps keep slices from sticking together.
- If you skip lemon or acid, peaches may darken but will still be safe to eat.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Preservation
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 60
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg