Southerners know that summertime isn’t right until we get to take a big, juicy, dribbly bite of a freshly picked peach. The heavenly fruit perhaps feels a little more precious to us because it’s a seasonal delicacy and something we look forward to all year.
And while we can technically get peaches from all over the globe any time of year, it’s just not right to indulge in imported peaches when we have the world’s finest right here if only we can wait patiently. Although, we’ve never been good at that part—the waiting—it’s like trading in your Duke’s mayonnaise for an off-brand. Or deciding one day to switch to unsweet tea. Not going to happen.
When peaches finally grace the farmers’ markets and roadside stands down here in the South, we get while the gettin’ is good. There are endless delectable opportunities, like a warm grilled peach cobbler topped with some cold ice cream. We stir them in some margaritas or enjoy a refreshing iced peach tea.
But, all good things must come to an end. Peach season is a brief affair, generally only lasting May through August, that never fails to leave us wanting more. There’s no shame in wanting to extend the blessed fruit’s lifespan. The freezer is heaven-sent and allows you to save your peaches for recipes year-round, so follow these easy instructions to get started.
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How To Choose Peaches To Freeze
The best way to freeze peaches that will taste delicious in the future is to choose fruit in peak season. Peaches should be ripe, fragrant, and, if possible, freestone.
The difference between a freestone and a clingstone peach is how smoothly the fruit separates from its pit. As the name suggests, clingstone peaches “cling” to the fruit’s pit, which makes it more difficult to remove. Freestone peaches can more easily be sliced and frozen for later use.
Why Freeze Fresh Peaches
Sitting out at room temperature, peaches will only last a couple of days before they go bad. In the fridge, they’ll keep for about a week. However, in the freezer, frozen peaches can last up to a year.
How to Blanch And Freeze Peach Slices
There are several ways to freeze peaches, including flash-freezing and freezing in syrup, which we explain below. However, blanching and freezing peach slices is the most tried-and-true method. You’ll get the best results by following these steps.
- Blanch the peaches by cutting a small “X” on the bottom of the fruit, tossing them in boiling water for 30 seconds, and following with an ice bath. This will help you more easily remove the skin from the peaches.
- Carefully remove the pit and then cut the peaches into slices.
- Toss 1 pound of peeled, sliced peaches with 1 tablespoon of fresh lemon juice to reduce natural browning. Freezing more than a pound of peaches? Just stick to the 1-pound-to-1-tablespoon ratio.
- Place the peaches in a single layer on a parchment paper-lined baking sheet.
- Freeze until solid for about four hours or overnight. If you were to instead toss all of the peaches directly into a zip-top plastic freezer bag, you’d have no choice but to thaw the entire bag at once, since the peaches will stick together to form a big (still delicious) mass. Freezing individual slices allows you to pull out as many as you need for a recipe with ease while leaving the rest.
- Transfer the frozen peach slices to a zip-top plastic freezer bag and remove as much air from the bag as possible before sealing. This will keep those slices fresh deep into winter when you’re craving a fresh peach pie or a warm and hearty peach cobbler.
How To Flash-Freeze Peaches
If you plan to use peaches within the next few months, you can choose to flash-freeze them. They will not last as long as peaches packed in lemon juice or syrup—only up to two months—but this can be a great way to preserve peaches for a little longer than the typical season.
- Wash, peel, and remove pits from peaches.
- Slice peaches and place them on a baking sheet. Use parchment paper or foil to line the baking sheet to make the slices easier to remove. (Also, leave enough room between peach slices so they don’t fuse.)
- Place baking sheet in the freezer until peaches are firm—usually three hours.
- Remove and place peaches in an airtight container. Remember to label the container with the freeze date.
How To Freeze Peaches In Water Or Syrup
By preserving your peach slices—or halves or whole fruits, if you like—in water or syrup, you can keep them frozen for up to 10 months.
- Wash, peel, and remove pits from peaches.
- Place peaches into a freezer-safe container, leaving at least 1/2 inch of headspace.
- Pour water or syrup over the peaches to cover. To make a syrup, dissolve sugar in lukewarm water and mix until clear. You can use anywhere from 10% to 50% sugar in your syrup. The National Center for Home Food Preservation provides recipes depending on how heavy of a syrup you like.
- Place the peach-filled container—labeled with the date—into the freezer.
How To Freeze Peaches In Sugar
Peaches can also be packed directly in sugar, pre-sweetening them for later use.
- Wash, peel, and remove pits from peaches.
- Sprinkle lemon juice or dissolved ascorbic acid over peaches to reduce browning, if you like.
- Add 2/3 cup of sugar to each quart of prepared peaches and gently mix.
- Allow to stand for 15 minutes so the sugar can dissolve.
- Place in a labeled freezer-safe container and freeze.
How To Thaw Peaches
When you’re ready to take a big bite of summer, pull your fruit out of the freezer, and voila: You’ve got yourself a sweet reminder of what’s to come next peach season. There are a few methods to thaw your frozen peaches. If you move them to the fridge, it’ll take around six to eight hours to thaw for every pound packed in syrup (syrup- and sugar-packed fruit will thaw faster than unsweetened peaches).
You can also run the frozen peaches under cool water and wipe the skin away with your hands (fuzz lovers can skip this step) or place the bag of frozen fruit in a bowl of cool water. This method will take about 30 minutes to a couple of hours.
Experts warn against thawing frozen fruits at room temperature, however. If you leave foods out to thaw in temperatures above 40° for too long, then they can start to grow bacteria.
Additionally, you don’t necessarily need to thaw your fruit to use them. Many recipes, like jams, pies, and sorbets, work just as well with frozen peaches. Just remember that frozen peaches will have more liquid than fresh fruits, which you’ll need to account for in your recipe.
