Description

A simple and effective method to freeze fresh peaches for use in winter pies, preserving their fresh flavor and texture.

Ingredients

Scale

3 pounds fresh peaches, ripe but firm (freestone peaches recommended)
2 tablespoons lemon juice, freshly squeezed or bottled
4 cups water for blanching
1–2 tablespoons sugar (optional)

Instructions

Bring 4 cups of water to a rolling boil in a large pot (about 5-7 minutes).
Fill a large bowl with ice and cold water to prepare an ice bath.
Score a shallow ‘X’ on the bottom of each peach with a sharp knife.
Drop peaches into boiling water for 30-60 seconds until skin wrinkles.
Transfer peaches immediately to the ice bath and cool for about 2 minutes.
Peel peaches starting at the scored ‘X’; dunk back in hot water if needed.
Cut peaches in half, remove pits, then slice into 1/4 to 1/2 inch thick slices.
Place slices in a large bowl and toss with 2 tablespoons lemon juice to prevent browning.
Optionally, sprinkle 1-2 tablespoons sugar and toss to sweeten.
Arrange peach slices in a single layer on a baking sheet lined with parchment or silicone mat, ensuring slices do not touch.
Flash freeze slices on the tray for about 2 hours until firm.
Transfer frozen slices into labeled freezer bags or airtight containers, flatten bags to remove air, and seal tightly.

Notes

Do not skip blanching to loosen skin and prevent bitter peel bits. Use lemon juice generously to prevent browning. Flash freeze slices individually to avoid clumping. Label bags with date and contents. Thaw frozen peaches overnight in the fridge for best texture. Pat slices dry after lemon juice to reduce ice crystals.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Preserving / Dessert Ingredient Preparation
Cuisine: American

Nutrition

Serving Size: Approximately 1/2 cu
Calories: 60
Sugar: 13
Fat: 0.4
Carbohydrates: 15
Fiber: 2
Protein: 1

Keywords: freezing peaches, winter pies, peach preservation, flash freezing, peach pie ingredient, blanching peaches, freezing fruit