Choose Ripe, Firm Peaches Select peaches that are ripe but still firm. Overripe peaches tend to mush when frozen, while firm ones maintain texture after freezing and defrosting.
Wash and Peel the Peaches Rinse the peaches thoroughly to remove dirt and chemicals. Peel the skins off if desired, or leave them on for added nutrients and texture after freezing.
Pit and Slice the Peaches Cut the peaches in half and remove the pits. Slice the peaches into wedges or chunks, depending on your preference for later use.
Blanch the Peaches To preserve flavor and color, blanch the peach slices in boiling water for 30-60 seconds, then immediately transfer them to ice water to halt the cooking process.
Dry the Peaches Thoroughly Pat the peach slices dry with a paper towel to remove excess moisture. This step helps prevent ice crystals from forming, keeping the fruit firm.
Flash Freeze the Peaches Lay the peach slices in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for 2-3 hours to freeze the slices individually.
Pack in Airtight Bags or Containers Once the peaches are frozen solid, transfer them into airtight freezer bags or containers. Remove as much air as possible to prevent freezer burn and clumping.