How do you freeze peaches?

How to remove the skin from your peaches

Put a large pot of water on the stove to boil.

Using a paring knife, make a small slit in the bottom of each peach. Put a few peaches into the water for about 30 seconds, then remove them with a slotted spoon to a bowl with iced water.

After a few moments, you'll be able to use your fingers to easily remove the skin. If you find it difficult for some of them, just drop them back into the boiling water for another 30 seconds or so.

This method is quick and fool-proof -- two things i really like when I'm preparing a lot of peaches for the freezer.

How to Prepare Your Peaches

Once the peaches are peeled, use a sharp knife to cut them in half -- imagine you're cutting through the "equator" of the peach, then twist the halves. This method will allow you to keep that beautiful dark red meat around the stone.

Remove the stone and discard. I slice the peaches into a bowl, then move on to the next peach.

Sometimes, the peach flesh won't pull away from the stone. In those cases, I just cut the peach away from the stone as best I can... and move on to the next! Don't get hung up on having each slice look perfect.

Once I have a large bowl full of sliced peaches, i squeeze a whole lemon onto them (I squeeze it through a strainer to prevent the seeds and lemon pulp from falling into my peaches.)

Add sugar to the peaches, then stir them and the lemon juice to combine. How much sugar? It depends on the sweetness of the peaches.

HOWEVER, you will need sugar -- it acts as a preservative, and will also help maintain their beautiful color.

A good rule of thumb -- approximately one cup of sugar to each four cups of peaches. Occasionally you might have a batch of peaches that aren't all that sweet -- then by all means increase the amount of sugar.

The Last Steps

I put my peaches into quart freezer bags (not sandwich bags, of course -- they aren't thick enough to provide the protection your fruit will need.)

I write the date on the bag -- and if I plan to put up different batches of peaches I'll write who gave them to me, or where they were picked. Believe me -- once they're frozen you won't be able to tell one package from another unless you clearly label them.

Besides, when I serve a peach dessert, I like to tell my guests where the peaches came from.

dip your peaches for a count of 10 in boiling water, the skin should slip right off. Slice them into a bowl of water that has 1/4 cup lemon or lime juice or vinegar to a quart of water. Don't leave them in there too long! Drain them and sprinkle with sugar and let sit in another bowl until the sugar is dissolved - in the fridge! Line a cookie sheet with waxed paper or plastic wrap. lay the peach slices on it not touching and freeze them. When frozen put them in a zip lock bag or box so they don't freezer burn. Take out as much as you want to use at one time and let them defrost, sprinkle a bit more sugar over them and eat as fresh or make pies or whatever.