Freezing Peaches

Update your family traditions by freezing your preserves!

  • The Freestone variety are the preferred peach variety, as the pit will remove with ease, leaving the cavity of flesh in tact
  • In general,allow 4 to 8 days for peaches to fully ripen
  • One to 1 1/2 pounds fresh peaches will yield 1 pint of preserved peaches; 20 pounds will yield 13 to 20 pints
  • Defrost frozen peaches in the refrigerator, or under cold running water. One pint of fruit packed in syrup will thaw in 4 to 6 hours in the refrigerator , and in 1/2 to 1 hour under running water
  • When cooking frozen peaches, keep in mind how much sugar was added before the fruit was frozen
  • Peaches darken and lose flavor rapidly once they are thawed. Refreezing will compromise their quality further.
  • You may safely refreeze, however, partially thawed peaches if they have been defrosted in the refrigerator and are cold to the touch and contain ice crystals

Containers

Use a container that protects the quality of the peaches while frozen. You may use any of the following containers for freezing:

  • Tupperware
  • Glass freezer jars
  • Plastic freezer bags (Squeeze out excess air while sealing the bags.)
  • Heat-seal bags (Squeeze out excess air while sealing the bags.)

Supplies Needed

  • Pot of boiling water
  • Large bowl of ice water
  • Large bowl for mixing
  • Cutting board
  • Kitchen knife
  • Large slotted spoon
  • Plastic freezer bags

Steps to Freezing Peaches

  • STEP ONE: Follow the directions for Peeling,Removing the Pit & making a Syrup Pack.
  • STEP TWO: Choose and make your desired Syrup Pack.
    • Put 1/2 cup syrup (plus antioxidant) into each freezer container.
  • STEP THREE: Halve or slice the peaches directly into cold syrup. Press peaches down and add syrup to cover.
    • The syrup should cover the fruit in the package. Use a crumpled piece of aluminum foil, waxed paper, or other water resistant paper on the top of the fruit to hold the fruit under the syrup and exclude air.
    • PUREED OPTION:
    • Crush peaches with a fork or potato masher, or use a food processor or blender to puree the fruit, adding a little bit of cold water if needed.
    • Add one cup of sugar for each quart of prepared peaches. To prevent darkening, add 1/8 teaspoon of ascorbic acid per quart as well.
  • STEP FOUR: Spoon peaches into containers, leaving about 1/2 inch headspace.
    • Seal containers and freeze.
  • Click here for VIDEO INSTRUCTIONS

Storage & Thawing

  • Peaches can be stored for 6 months
  • Defrost in the refrigerator overnight before using
  • Frozen peaches, once thawed, will have a softer texture than fresh peaches, but they will not get any more ripe. They will, also, turn dark quickly so use them immediately after defrosting.