Freezing Peaches The Simple Way – No Peeling Required!

Summer and fresh peaches seem to go hand in hand! If you are lucky enough to end up with an excess of peaches, one of the best ways to preserve them is by freezing – and make it the simple way by skipping the peeling!

If you are growing peaches, it can seem like you wait all year long just for them to become ripe. Then, they are ALL ripe at the same time, leaving you scrambling to find ways to use them up before they go bad.

Or, maybe you came across an amazing deal at the farmer’s market, local orchard, or even the grocery store that you couldn’t pass up. Whatever the reason for the excess amount of peaches, freezing is a great, inexpensive way to preserve their flavor for months to come.

Unlike canning, freezing doesn’t require any special equipment or canning knowledge. With just a little prep work, you can have bags full of freezer-fresh peaches ready for use in cobblers, crisps, pies, smoothies, or whatever else your favorite peach recipe calls for long after peach season has ended.

Choosing The Best Peaches For Freezing

When you freeze any type of fruit or vegetable, you always want to choose ones that are blemish-free and have no bruising. (A little is ok and can be cut off, but definitely no spoilage.) You also want the pecahes to be ripe, but not so mushy that you can’t handle them or slice them easily.

Then there’s the type of peaches you are using. There are two main types: Clingstone and Freestone peaches. Clingstone peaches tend to ripen sooner in the season and have flesh that sticks to the pits (the hard shell around the seed in the middle of the peach. They are said to be sweeter and juicier, but I feel that is somewhat debatable.

Freestone peaches, on the other hand, have flesh that easily separates from the pits. This makes them ideal (and my choice) for slicing and freezing. The peaches we grow on our semi homestead are a variety called Contender. They are a type of freestone peach. (And I feel they are plenty juicy and sweet enough!)

Do You Have To Peel Peaches Before Freezing?

Can you peel peaches before you freeze them? Yes, but you definitely don’t have to, so I never do! That’s what makes this step-by-step process so simple, because you get to skip the arduous step of peeling the peaches.

Peeling is a personal choice and can depend on how you plan on using the peaches. I prefer to leave the peel on when freezing, but then I can easily remove the peel after thawing if needed.

The reason why I don’t like to peel peaches is that: A) I feel it makes them super slippery to work with, B) it’s an extra step that I hate doing, and C) sometimes the peaches become mushy. I don’t mind the taste of the peels when I use the frozen peaches. But if you are anti-peels, once you thaw the peaches after freezing, the peels should slide right off anyway.

How To Peel Peaches

If you want to peel peaches prior to freezing them, here’s how to do it. First, wash the peaches in cold running water. You can then use a pairing knife or peeler to peel them, but another option is to blanch the peaches in boiling water. It does take an extra step, but the peels usually slide right off, leaving all of the flesh behind.

Next, cut a small “X” in the bottom end of each peach with a sharp pairing knife. You don’t need to go deep, just enough to pierce the skin. Next, place a couple of peaches into a large pot of boiling water. Don’t overcrowd the pot.

Allow the peaches to “cook” for only about a minute, then remove the peaches using a slotted spoon. Immediately dunk them in ice water to stop the cooking process. Once the peaches are cool enough to handle, the skins should slide right off.

Freezing Peaches The Simple Way Step-By-Step

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

If you prefer more of a shelf-stable way to preserve peaches, check out my instructions for canning: “Canning Fresh Peaches In 6 Simple Steps”.

The Quick Instructions:

1. Wash the peaches.
2. Cut the peaches into 8 to 12 slices per peach.
3. Place slices on a baking sheet and flash freeze.
4. Pack frozen peaches into freezer-safe ziplock bags or vacuum sealer bags.
5. Label and freeze.

The Longer Instructions:

First, wash the peaches and set aside any that are starting to mold or have excess bruising. If you want to peel the peaches, do this process now.

Bonus Recipe: Don’t toss the peels and pits! Use them to make a delicious peach simple syrup. Simmer the peels and pits in equal parts of water and sugar for about 15 to 20 minutes. Strain the solids and use the syrup to top ice cream, pancakes, or add to drinks. Store in the fridge for up to one month.

Next, use a sharp pairing knife to cut the peaches into slices. (I also remove the red part, but you definitely don’t have to!) You can make the slices as thick or as thin as you’d like. I like to cut my peaches in half, then in half again, so I have quarters. Depending on the size of the peach, I then cut each quarter into halves or thirds, giving me a total of 8 to 12 slices. (One medium peach equals about 1/2 cup slices.)

Set the peach slices on a lined baking sheet in a single layer. Place the tray in the freezer to flash freeze for 3 to 4 hours, or overnight.

Once the slices are frozen through, pack them into freezer-safe bags in whatever quantity you prefer. Label the bags and remove as much air as possible before storing in your freezer for long-term. Or, use a vacuum sealer and labeled freezer bags. This is my preferred method because it removes all of the air for me, and the peaches stay fresher for longer.

The Best Way To Use Frozen Peaches

Since previously frozen peaches get slightly mushy once they are thawed out, they work well in baked goods like cobblers, crisps, muffins, and breads. It’s your choice if you want to peel them after thawing. You can also turn them into a peach ice cream or a thick sauce topping. The softer texture is perfect for these types of recipes.

Another great way to enjoy them is partially frozen. Don’t thaw them out completely and eat them as is any time you want fresh fruit. Or, enjoy them on top of oatmeal, yogurt, cottage cheese, etc.

Personally, I like frozen peaches in smoothies the best. I just toss them in fully frozen to add a nice, thick texture to the drink. Used this way, you won’t even notice the peels since they are all blended fully. The options are pretty much endless, really!

Frequently Asked Questions

How do I keep peaches from turning brown? If you are concerned with browning, coat the slices with a bit of lemon juice for about 5 minutes. Use 1/4 cup lemon juice per 4 cups of cold water. Ball’s Fruit Fresh also works. (I don’t worry about doing this, but you can if you want.)

Can you freeze peaches with sugar? You can, but I don’t see the need to. You can always add the sugar to your recipe when you use the frozen peaches.

Can you freeze peaches whole, or do they have to be cut up? You can freeze peaches whole, but they will take up much more freezer space than if you cut them first.

How long will frozen peaches keep? Frozen peaches keep indefinitely if properly stored. However, for the best quality, use them within 8 to 12 months.

Four common mistakes to avoid when freezing peaches? One of the biggest issues that people have when freezing peaches is using overripe fruit. This can leave the fruit mushy and undesirable once thawed out. Another mistake is skipping the flash freezing. That step is really important, so you don’t wind up with a solid block of frozen peaches. Next, don’t forget to remove as much of the air as possible from the bags. Lastly, label those bags!

Until next time, thanks for stopping by!
– Chelsea

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