Description
Preserve the sun-ripened, sweet taste of peak-season summer peaches all year round with this foolproof freezing method. By briefly blanching to remove skins and flash-freezing to maintain texture, you will have vibrant, delicious fruit ready for smoothies, pies, or snacks at a moment’s notice. This simple technique ensures your peaches stay bright, firm, and flavorful long after the summer season ends.
Ingredients
10 medium peaches
1 tbsp lemon juice
Instructions
Wash peaches and remove any blemishes.
Cut a shallow X in the bottom of each peach.
Bring a large pot of water to a rolling boil and prepare a separate ice bath.
Boil peaches for 30 seconds, then immediately transfer to the ice bath for 5 minutes.
Peel the skins away from the X, pit the peaches, and slice them into preferred sizes.
Submerge slices in a bowl of cold water mixed with 1 tablespoon of lemon juice to prevent browning.
Arrange slices in a single layer on a cookie sheet and freeze for 2 hours.
Transfer frozen slices into airtight freezer bags for long-term storage.
Notes
Select peaches with a slight give for the best sweetness. Store in the freezer for up to one year. Ensure excess air is pressed out of freezer bags to prevent freezer burn.
- Prep Time: 20
- Cook Time: 120
- Category: Desserts & Sweets
- Method: Blanching and Freezing
- Cuisine: American