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Cheryl MalikPosted: 05/12/21Updated: 01/02/23
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Learning how to freeze peaches means delicious, ripe peaches all year round! Follow these simple steps for frozen peaches that don’t clump and aren’t mushy!
What Makes This Technique So Good
- Peaches freeze beautifully, and this foolproof method locks in all of that summery sweetness so you can enjoy peach season all year round.
- It’s literally so quick and easy! The most time-consuming part is the actual freezing.
- Freezing the fruit on a sheet pan before tossing them in a freezer bag keeps them from freezing into one big peach rock, which makes them way easier to use when you’re ready!
- If done properly, frozen peaches will last up to 6 months in the freezer! They won’t be mushy when you go to use them, either. Perfect!
Key Ingredients
Peaches – This method works with freestone and cling peaches, so use your favorite! You can freeze as few or as many as you have freezer space for. Frozen peaches are great blended in smoothies or baked into muffins or pies.
Lemon Juice – Lemon juice is the magic ingredient that keeps your peach slices from turning brown when they’re exposed to air. 100% a must-have!
Chef’s Tips
- Squeeze out as much of the air from the bag as you can before sealing it and storing your frozen peach slices. This’ll help you get the most life and best flavor out of the fruit later on!
- If you want to peel your peaches before you freeze them, there are two easy ways to do it. 1) You can peel them with a peeler, like you would an orange or a potato. 2) You can boil them (very, very briefly!) and then immediately shock them in an ice bath. If you’re going to try option 2, bring a pot of water to a boil, then drop in your peaches. You only want them in the hot water for 15 seconds max – we’re not trying to cook them! Transfer them from the hot water immediately into an ice bath. Once they’ve cooled down, you can use a paring knife to make a shallow “X” or slit in the skin then peel them by hand. The peel should come right off, no problem!
- You definitely want to freeze ripe peaches, in order to lock in as much flavor as possible. How do you know if your peaches are ripe? They’ll be a little soft, with a slightly wrinkled golden-yellow skin and a wonderfully peachy aroma. Yup, give it a quick sniff in the store – if you don’t smell anything, that peach isn’t ready yet.
Other How-Tos You’ll Be Glad to Know
- How to Roast Beets
- How to Boil Cabbage (Easy, Buttery Boiled Cabbage Recipe)
- Reheating Pizza in the Air Fryer
- How to Cook Bacon in the Oven
- How To Cut a Pineapple Easily
- Orange Zest – How to Make It and Ways to Use It
- How to Dice an Onion… the Easy Way!
- How to Freeze Zucchini (3 Ways)
How to Freeze Peaches
Prep:10 minutes minutes
Cook:0 minutes minutes
Freeze Time:4 hours hours
Total:4 hours hours 10 minutes minutes
Learning how to freeze peaches means delicious, ripe peaches all year round! Follow these simple steps for frozen peaches that don't clump and aren't mushy!
4
Ingredients
- peaches
- fresh lemon juice
Equipment
Peeler (optional)
Knife
Large bowl
Baking sheet
Parchment Paper
Sealable Freezer Bag
Instructions
Peel peaches if desired, then cut peaches in half. Remove the pit, then cut halves into ¼-inch slices.
Add peaches to bowl. Squeeze lemon juice over peach slices, then toss to coat.
Lay peaches on baking sheet lined with parchment paper in one flat layer. Make sure peaches don't touch or overlap.
Place baking sheet in freezer. Freeze at least 4 hours or until firm.
Transfer frozen peach slices from baking sheet to sealable freezer bag. Seal bag and store in freezer up to 6 months.
Notes
This method can be used to freeze any number of peaches – just use enough lemon juice to coat the peaches. Alternately, you can soak the peach slices in a lemon bath.Use 1 tablespoon fresh lemon juice for every cup of water. If you use a water bath, you’ll need to drain off as much water as possible before you freeze the peaches on the baking sheet.
Nutrition Information
Serving Size: 1peach, Calories: 59kcal, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 289mg, Total Carbs: 15g, Fiber: 2g, Sugar: 13g, Net Carbs: 13g, Vitamin A: 489IU, Vitamin C: 11mg, Calcium: 9mg, Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
© Author: Cheryl Malik
Meet Cheryl Malik
In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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