With the end of peach season nearing, I decided I best get freezing this week! The kids picked arm-loads of peaches a few days ago because the ripest trees just so happened to be directly out our front door. After making several desserts this week, I still had a box full of perfectly ripe peaches to spare. Freezing peaches without a syrup is super simple. I usually freeze a little of each different variety throughout the season. Then in the winter months, we have some fun blind tasting the different batches. (Spoiler alert: You will not be able to tell the varieties apart if you do this at home!) This summer has flown by however, so this is my first go at freezing.
Here are my simple steps to freezing peaches without a syrup:
- Select as many or as few peaches as you like.
- Rinse and pat your peaches dry with clean towels.
- Peel peaches with a soft skin peeler (I recommend the Zyliss brand soft skin peeler! It is amazing and less than $10, available at Eckert’s of course.)
- Slice peaches away from the pit with a sharp paring knife and place slices in a large bowl.
- Sprinkle some “Fresh Fruit” on the peaches according to the package directions and stir gently to combine. Note: Fresh Fruit’s ingredients contain the same chemical formula as Vitamin C and they prevent browning. You can skip this step if you don’t mind a little discoloration.
- Spread the peach slices in a single layer on a sheet pan lined with parchment paper.
- Place sheet pan in the freezer for at least 24 hours.
- Remove peaches from freezer. Peel from parchment and place in freezer safe storage containers or bags marked with the date.
- Pick more peaches and repeat!
- Use within 1 year.