How to Freeze Peaches
This past weekend while my parents were visiting we took a day trip up to Greenbluff. We had so much fun picking peaches. We ended up picking 40 pounds of amazing peaches. I used a few of them in recipes this week and the rest we froze for this winter. I am trying to fill the freezer with as much fresh produce as I can possibly fit. My goal is to stock up on fresh produce while it is at its lowest price so we do not have to pay really high prices in January and February.
Thank goodness my Mom was in town to help with the peaches. It would have taken me a day or 2 to get through all of them by myself.
Here is the steps we took to freeze the peaches.
1. We rinsed the peaches and sliced the tops of them 3-4 times.
Adding slices to the top of the peaches to help with removing the skins.
Thank goodness my Mom was here to help with all of the peaches.
2. We blanched the peaches in boiling water to help maintain the flavor
We blanched the peaches for a minute or so in boiling water.
After soaking them for a minute or so in the hot water we transferred them to the sink to ice cold water.
The skins peeled right off of the peaches after blanching them.
Using a cookie sheet helped to keep all of the peach juices contained
I used a cookie sheet to hold the skinless peaches. I rough cut them into 1/4 slices before bagging them. The cookie sheet held the peach juices so I could add them to the baggies. I sprinkled sugar over the top of the peaches so they will be slightly sweet when we eat them.
Bags of peaches ready for the freezer
I used quart size bags and was able to store 4 cups of peaches in each bag. I figure this is really close to what most of the recipes call for and will be the perfect size to use in winter.
I stacked the peaches in the freezer and let them freeze over night before moving them to our upright freezer.
I did have to wash the bags prior to putting them into the freezer. The peach juices got all over the bags and they were super sticky.
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