Buzz
The peach season often passes by quickly, almost unnoticed, but by freezing peaches, you can enjoy the sweet, comforting taste of summer even during the colder months. To preserve the peach's natural flavor, opt for fully ripe peaches. You can slice them and freeze them in a syrup solution or wrap whole peaches in newspaper for freezing.
Steps
Select and Blanch Peaches
Purchase or pick fresh, ripe peaches. Choose peaches that are fragrant and slightly soft to the touch. Gently press your finger into the peach; it should yield slightly without breaking the skin. Look for peaches that are free of bruises and blemishes.
- Opt for in-season peaches rather than those that are overripe or underripe. The peak season for peaches varies by region.
- Tree-ripened or homegrown peaches tend to have a richer flavor compared to store-bought ones. Consider buying peaches from local farmers' markets or visiting pick-your-own orchards.
Prepare a pot of boiling water. Fill a large pot about ¾ full with water and place it on the stove. Heat it over medium-high heat until the water reaches a rolling boil. This boiling water will be used to blanch the peaches, a step that helps preserve their color, texture, and flavor.
Prepare an ice water bath. Place a tray of ice cubes into a large bowl and fill it with cold water. This ice bath will be used to cool the peaches immediately after blanching, preventing them from overcooking and becoming mushy.
Score the peach skins. Use a sharp knife to make a small X-shaped cut at the top of each peach. This will make it easier to peel the peaches after blanching.
Blanch the peaches in boiling water. Using a slotted spoon, gently lower the peaches into the boiling water. Submerge about 4 peaches at a time for approximately 40 seconds.
Transfer the peaches to the ice water bath. Carefully move the peaches from the boiling water to the ice bath using the slotted spoon. Repeat the blanching and cooling process with the remaining peaches.
Preparing the Peaches
Peel the peaches. Use your fingers to gently remove the skin. After blanching and cooling, the peach skins will loosen. Start peeling from the X mark made at the top of each peach. Peel off the skin in sections and discard it.
Halve the peaches and remove the pits. Hold a peach in one hand and use a sharp knife to cut it in half around the pit. Twist the halves to separate them, then remove the pit from each half. Repeat this process with the remaining peaches.
- You may need to gently twist the halves to release them from the pit.
- Try to keep the peach halves intact while removing the pit.
Slice the peaches into pieces. Use a knife to cut the peaches into evenly sized slices. The size of the slices can vary depending on how you plan to use them.
Freezing Peaches in Water or Syrup
Place the peaches into freezer-safe containers. Depending on the quantity, you may need multiple containers. You can use plastic containers or bags for storage. Ensure there is a few centimeters of space between the peaches and the container's rim.
Pour your chosen solution over the peaches. Freezing in a solution prevents the peaches from sticking together and helps retain their natural sweetness. Choose one of the following solutions to cover the peaches, leaving about 1.3 cm of space at the top.
- Water. If you prefer a sugar-free option, use plain water to preserve the peaches.
- Sugar. Layer the peach slices in the container, sprinkling sugar between each layer. Continue until the container is filled, leaving 1.3 cm of space at the top.
- Syrup. Make a syrup by dissolving 200-250 g of sugar in 960 ml of water in a pot. Stir until the sugar dissolves, let it cool, and then pour it over the peaches.
Seal the containers and label them. Clearly mark the date the peaches were processed and stored on the label.
Store the peaches in the freezer. They can be preserved for 8-10 months.
Dry Freezing Peaches
Arrange a single layer of peaches on a baking sheet. Ensure the peach slices are spaced apart to prevent them from sticking together during freezing. Cover the tray with plastic wrap.
Freeze the peaches. Place the tray in the freezer until the peach slices are completely frozen.
Transfer the peach slices to a freezer-safe container. You can use plastic containers or bags for storage. Fill the container, leaving some space between the peaches and the rim. Since the peaches are pre-frozen, they won’t stick together. Label the container with the processing and packaging dates.
Store the peaches in the freezer. They can be preserved for 8-10 months.
Freezing Whole Peaches in Newspaper
Purchase or pick fresh, ripe peaches. Seedless peaches are the most appealing option, but whole peaches can also be frozen.
Gently wash the peaches and pat them dry with a towel.
Wrap each peach in newspaper. Use at least two layers of paper for each peach.
Arrange the peaches on a baking tray and place them in the freezer overnight.
Transfer the wrapped peaches into a large plastic bag. Remove as much air as possible from the bag before sealing it tightly.
Place the peaches in the freezer.
Thaw the peaches when ready to enjoy. Remove the peaches and unwrap the newspaper layers. Immediately place them in hot water and gently rub the skin. The skin will peel off easily.
Remove the peach pits. Carefully cut along the peach and around the pit. Gently separate the pit from the peach halves.
Enjoy. After a few minutes, the peaches will be ready to eat and can be used just like fresh peaches.
Tips
- Use a clean, damp towel to hold the peach, making it easier and safer to cut.
