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Frozen peaches in three columns on a parchment lined baking sheet
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5 from 2 votes

How to Freeze Peaches

Don't let fresh peaches go to waste! Here's a step by step guide for how to freeze peaches while they're perfectly ripe so you can use them all year long in your favorite peach recipes.
Prep Time10 mins
Total Time10 mins
Course: How to recipe
Cuisine: American
Keyword: how to freeze peaches
Servings: 3
Calories: 183kcal

Ingredients

  • 1 lb fresh peaches (or as many as you have)

Instructions

Option 1: With the Skin

  • You can freeze the peaches (with the skin) whole, halved or sliced! Just wash the peaches well and then pat to dry. If you're using halves or slices, pit the peaches and cut into halves or slices. I personally like freezing peaches in slices because I usually use 1-2 cups at a time and when they're cut into slices it's easier to pull out a small portion at a time. Plus, with halves or slices the peaches are already pitted, which can be helpful for certain uses.
  • Lay the peaches out in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4-8 hours. 4 hours for slices, 6 hours for halves and around 8 hours for whole peaches.
    Fresh peaches in three rows on a parchment lined baking sheet, ready for freezing.
  • Transfer the frozen peaches to a freezer-safe half gallon bag labeled with the date. Seal the bag, removing as much air as possible. Return to the freezer.
    Frozen peaches in a clear Stasher bag. Woman's hand holding the bag open so you can see the frozen peaches.

Option 2: Blanched + Peeled

  • Wash the peaches well with water.
  • Bring a large pot of water to a boil over medium-high heat and preparing an ice water bath. Using a paring knife, make a small, shallow X in the bottom end of each peach. Lower the peaches into the boiling water and leave them there for 30 seconds.
    Three peaches in a white pot with water.
  • Use a slotted spoon to transfer the peaches to the ice water bath.
    Three peaches in an ice water bath after blanching.
  • Gently rub the skin from the peaches and peel it off with your hands.
    Three whole peeled peaches with a pile of skin.
  • You can freeze the peaches whole, halved or sliced. If you're using halves or slices, pit the peaches and cut into halves or slices.
    Two peaches on a cutting board with the pits removed and a knife on the right side.
  • Lay the peaches out in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4-8 hours. 4 hours for slices, 6 hours for halves and around 8 hours for whole peaches.
    Fresh peaches in three rows on a parchment lined baking sheet, ready for freezing.
  • Transfer the frozen peaches to a freezer-safe half gallon bag labeled with the date. Seal the bag, removing as much air as possible. Return to the freezer.
    Frozen peaches in a clear Stasher bag. Woman's hand holding the bag open so you can see the frozen peaches.

Notes

  • Lemon juice: I haven't found this necessary but if you're worried about the peaches browning while they freeze you can add lemon juice to the peaches before freezing. Just do 1 Tablespoon of lemon juice per pound of peaches. 
  • Sugar: I've seen some recommendations to add a sugar to peaches to help release the juices before freezing peaches, but I don't add any sugar when I freeze peaches. 

Nutrition

Serving: 1/3 of recipe (about 1 peach) | Calories: 183kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Potassium: 891mg | Fiber: 7g | Sugar: 38g