How To Freeze Fresh Peaches

0 of 8192 characters usedPost CommentNo HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites. Glad to know this. I adore fresh peaches, buy them, and just that fast the go bad before I can eat them. You have solved the problem; I have not considered freezing them till now. Angels are on the way to you this morning. I´ll be trying that soon.

No, don't use pectin with this recipe. Follow the directions and you'll be very happy with your peaches. Can I use pectin on my peaches before I put them in the freezer? Yes, you can use a Foodsaver. I used to have one, but freezer bags (I get them at Costco -- depending on the area of the country you live -- you can also get them at Sam's Club, inexpensively) are cheaper. Thanks for taking the time to write to me. Food Saver to freeze peaches?

Yes, you can use fresh limes, or lemon juice from the bottle. The acids in either one will preserve the color of the fruit. The only caveat about the limes: they will alter the taste of the peaches a little bit because limes have a different flavor (of course) than lemons.

Will you like the taste of limes with peaches? Try it out: squeeze fresh limes on a few peach slices then eat them. If you like the taste, then you're good to go. If you don't, then use the bottled lemon juice instead. Can I use the juice of a lime, instead of lemon?

Or how about real lemon juice from the bottle? I have no lemons on hand. Just the method I was looking for! I freeze my fruit one layer thick on a cookie tray before bagging so that they remain individual even frozen. I can taste the peach french toast in the middle of winter already.

You have to remove the skins. They become unpleasantly chewy and tough after freezing. Can you leave the skins on the peaches to freeze them or do you have to take it off? I like to defrost them for about an hour or so -- but not fully defrosted, so that the peaches are still a little crunchy (like the peaches in peach ice cream) -- then eat them out of a bowl.

Another method: put the peaches into a pot on the stove, add in about a half cup of sugar and a little cinnamon, then heat till they're piping hot. Serve them warm in bowls. Thanks for taking the time to write to me. How are these peaches from the freezer as a stand alone dish? We have some great peaches right now that I would like to serve my kids in the middle of a cold winter!

Peaches are fantastic on cereal! Glad the instructions were helpful. Thanks for taking the time to comment. Thanks for the easy instructions! I bought a half bushel of peaches yesterday and was looking for easy freezing instructions. Feel free to write to me again if you have any other questions.

Good luck with your peaches! I'm just wondering, do the peaches need to be perfectly ripened before I slice and freeze them? I do it right. Thank you for the tips! So glad you were able to get those peaches in the freezer. Thanks for taking the time to tell me your story! Thanks so much for the instructions.

I had several peaches that a friend had given to me a week ago that were on the verge of going bad. I was able to get them ready to freeze, using your instructions, while cooking my supper. The peaches were bagged, marked & in the freezer before my green beans & corn were done. This brought back so many memories from my childhood. Thanks so much for sharing!

I'm so glad this method is going to work for you. It makes putting up peaches so much faster. They come out of the freezer tasting like they that summer day you picked them. Thanks for taking the time to write. I am thrilled to have found this site! My little tree is in full production now, and I must pick peaches daily (like Anita, the yield gets a little overwhelming), plus I have limited fridge/freezer space.

I've been making jam, butter, and chutney, which means I have to work fast and risk the "casualties" when I don't have the time after picking the fruit - the waste just breaks my heart! How wonderful to have fruit trees already on the property, and already producing. So sorry for the delay in responding to you -- I've been out of the country (in Asia) and unable to check my hubpages. Peaches should be frozen when they're at their peak of flavor and ripeness.

You want to capture that flavor, because the freezing process won't add flavor or improve the texture. Do you carry out the freezing process when the actual peaches are fully ripe i.e. soft? Or freeze them when they are still reasonably firm? I always use lemons, rather than fruit fresh.

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