Best 6 Freezing Peaches Recipes

FREEZING PEACHES

Steps:

• When preserving food, always buy the best quality of produce. Wait until the peaches are ripe. Clean the peaches, I usually do small batches of about 18 peaches at a time.
• To make peeling the peaches easier, score a shallow "X" on the bottom of each peach with a knife. Fill a large pot about 3/4 full of water and bring to a boil. Prepare a large bowl of ice water and place paper towels handy.
• Gently submerge the cleaned peaches (I usually do about 5-6 at a time) into the boiling water for about 30-60 seconds. The more ripe the peaches are, the less time it takes. I leave ripe peaches in the water for 30 seconds. Transfer the peaches immediately into ice water. Leave in the ice water for about 1 minute. Using a slotted spoon, remove the peaches from the ice water and place on paper towels, pat dry.
• The peach skins should slip off easily. Cut the peaches in half, remove the pit and slice them in the size you want. You will need to treat them to prevent browning. One way is to slice the fruit into large bowl containing 1 gallon of water mixed with 3000 mg ascorbic acid (which is 6 crushed 500 mg vitamin C tablets or 1 teaspoon Fruit Fresh). You can also sprinkle about 1/2 teaspoon of the Fruit Fresh per quart over the fruit, right before you add the sugar to the fruit.
• When you have peeled and treated the peaches, drain the water. Place peaches in large bowl and add 1/2 cup sugar for each quart of peaches. Stir gently and let the fruit stand for 15 minutes. The peaches will begin to make their own juice. During this time, you can label the bags or containers you want to use to freeze the peaches.
• Pack the peaches into freezer bags to within 3-4 inches of the top. Squeeze out the air, seal and freeze. If using plastic containers, leave about 1 inch of headspace before freezing.
• If you plan to serve your fresh peaches within a few hours, you can place them in a marinade of orange juice or lemon water to keep them from darkening.

FREEZING PEACHES

Steps:

• Mix the sugar and fruit fresh together. Gently toss the peaches until coated. Let sit for ten minutes to let the juices develop. Pack in quart freezer bags. Store in freezer for up to a year.

FROZEN PEACHES

Steps:

• Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.

PEACH FREEZE

Steps:

• In a blender, combine the ice cream, peaches, cinnamon and vanilla; cover and process until smooth. Pour into small freezer-safe dessert dishes; cover and freeze until serving.

PEACH PIE WITH FROZEN PEACHES

Steps:

• Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
• Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
• Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
• Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
• Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
• Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
• Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
• Cool on a rack about 30 minutes and serve warm.

HOW TO FREEZE PEACHES

Steps:

• Peel and cut fresh peaches into thin 1/2 inch slices.
• Place in a single layer on a cookie sheet lined with wax paper or parchment paper.
• Freeze for 20 or 30 minutes.
• Transfer the peach slices to a zip-top freezer bag, and store in the freezer until you are ready to use.