how to freeze peaches

After seeing me buy 10lbs of peaches, many of you were anticipating recipes to follow.

And what you ended up with were 6 zucchini recipes, and more on the way.

The truth is, I’m not big on cooked fruit in baked goods.  There are exceptions, but not many.  I’m not big on fruit pies, have never even tried cobbler, and anything filled with baked fruit [apple turnover type pastries], I’ll gladly pass on.  I would much rather enjoy the fruit on it’s own, in a smoothie, hot off the grill, or sometimes stirred into oatmeal. 

Last summer I did make peach pie, and it was thoroughly enjoyed. 

But these peaches were destined for my freezer.  Peaches in the winter? 

Cannot.

Wait.

But dear winter, let’s not rush things.

After a good washing your peaches are ready to go.

You’ll need just a few items:

• peaches
• lemons
• pure cane sugar
• heavy duty freezer bags [Whole Foods carries PVC + BPA free, 1gal freezer bags for about $2.50 qty.20]
• baking sheets
• parchment paper [optional]

The most important part of the process???

Waiting till your peaches are perfectly ripe.  Mine were about 1 day late.  Slightly too soft, but it still worked.  You want the peaches to have quite a bit of give, upon light squeezing, but you don’t want any mushiness. [<—super technical terminology here]

Now.  To cut the peaches.

1. With a sharp knife [I used a pairing knife], cut the peach all the way around.  Watch your fingers!  You want to hit the pit as you’re cutting.

2. Hold each half of the peach + gently twist in opposite directions.  If your peach isn’t budging, there could be 2 problems.

• you didn’t cut through to the pit
• your peach is not ripe enough

3. The peach should easily turn + then separate with a gentle pull.

4. The easiest way I found to cut the 1/2 of the peach with the pit still in it, is to make angled slices hitting the pit.  Then, pluck each slice off.  This is much easier then trying to dig out the pit. 

Wait.  But aren’t you going to boil the peaches + peal the skins off?

• Nope.  I guess that would be a good idea if you have plans to use your peaches in baked goods, but not the case with here.  I believe that is also the method if you’re going to can your peaches. 

5.  In a large bowl, place the slices from 4-5 peaches. 

• The reason you don’t want to cut all of the peaches, is that it makes it very difficult to toss and not smash the peaches at the bottom.  Trust me, I experienced this first hand.

6.  Gently stir with ~2T lemon juice + 1-2T pure cane sugar.  The measurements don’t have to be exact!  Yay! 

Why are we adding lemon juice + sugar?

Because…

• This will keep the peaches from drying out + oxidizing in your freezer.  Not all fruit will oxidize [brown] upon freezing, but peaches will.  Most instructions I saw online called for a massive amount of sugar, but that should not be necessary.  The other option is using combining sugar with a product called “Fruit Fresh,” which is basically citric acid.  However, I feel much more comfortable using fresh lemon juice.

7. On a baking sheet, line the slices up, so they are just shy of touching.  Repeat steps 2-5, until all of your peaches are lined up on the pans.  You can line your pan with or without parchment.  I tried both methods, and both worked. 

I definitely ate a LOT of slices along the way.

Definitely after they were tossed in sugar.

8.  Sprinkle a small amount of sugar over the peaches, when you have them lined up on the pan.

9. Set on a flat surface, in your freezer and freeze until hard.  *If you want to leave them overnight, that’s fine!

10. Carefully remove the peaches from the pan or parchment paper.  You want to work quickly, so the peaches don’t completely thaw.  *I thought I may have messed up, freezing them right to the pan, but after sitting out for 1-2min on the counter, they released easily with the help of a spatula. 

Oh, are you curious why we’re freezing the peaches on a pan before bagging them? 

Here’s why:

• If you toss the peaches in a bag, directly after tossing them with the lemon juice + sugar, they will all freeze together in a large clump.  This will make it nearly impossible to grab a handful of peaches for a smoothie [or whatever you’re using them for].  Unless you want to use the whole bag at once, or bang the bag on the counter to release them.

11. Pack in freezer bags [they are thicker + prevent less air penetration] and squeeze out all of the air.  You may want to pack 1 tray at a time, and keep the rest in the freezer, to prevent thawing. 

12.  Place the bags in your freezer + use however you like!

And now, in a more consolidated format…

How to Freeze Peaches

• 8lbs ripe peaches, thoroughly washed [appx. 25 medium peaches]
• appx. 1/2c lemon juice [about 2-3 lemons]
• appx. 1/2-2/3c pure cane sugar
• 1-2, 1 gallon freezer bags
• baking sheets
• parchment paper [optional]
• 1 large bowl
• 2 small bowls [for lemon juice + sugar]
• pairing knife + cutting board

1. With a sharp knife [I used a pairing knife], cut the peach all the way around.  Watch your fingers!  You want to hit the pit as you’re cutting.
2. Hold each half of the peach + gently twist in opposite directions.  If your peach isn’t budging, there could be 2 problems.
• you didn’t cut through to the pit
• your peach is not ripe enough
3. The peach should easily turn + then separate with a gentle pull.
4. The easiest way I found to cut the 1/2 of the peach with the pit still in it, is to make angled slices hitting the pit.  Then, pluck each slice off.  This is much easier then trying to dig out the pit. 
5. In a large bowl, place the slices from 4-5 peaches. 
• The reason you don’t want to cut all of the peaches, is that it makes it very difficult to toss and not smash the peaches at the bottom.  Trust me, I experienced this first hand.
6. Gently stir with ~2T lemon juice + 1-2T pure cane sugar.  The measurements don’t have to be exact!
7. On a baking sheet, line the slices up, so they are just shy of touching.  Repeat steps 2-5, until all of your peaches are lined up on the pans.  You can line your pan with or without parchment.  I tried both methods, and both worked. 
8. Sprinkle a small amount of sugar over the peaches, when you have them lined up on the pan.
9. Set on a flat surface, in your freezer and freeze until hard.  *If you want to leave them overnight, that’s fine!
10. Carefully remove the peaches from the pan or parchment paper.  You want to work quickly, so the peaches don’t completely thaw.  *I thought I may have messed up, freezing them right to the pan, but after sitting out for 1-2min on the counter, they released easily with the help of a spatula.
11. Pack in freezer bags [they are thicker + prevent less air penetration] and squeeze out all of the air.  You may want to pack 1 tray at a time, and keep the rest in the freezer, to prevent thawing. 
12. Place the bags in your freezer + use however you like!

Goooodnight!

Ashley