When peach season is in full swing, it’s hard not to get carried away picking (or buying) more than you can eat. But instead of letting those juicy gems go to waste, freezing peaches is a simple and effective way to preserve their flavor, texture, and nutrients for months to come. Whether you're stocking up for smoothies, cobblers, or snacking, here’s how to do it right.

Choose the Right Peaches

Start with ripe, firm peaches—freestone varieties are ideal because the pit separates easily from the flesh. Look for peaches that give slightly when gently squeezed and have a sweet, fragrant aroma. Overripe or bruised peaches don’t freeze as well and may turn mushy.

Wash and Peel

Thoroughly rinse the peaches under cool running water to remove any dirt or residue. While peeling is optional, many prefer skinless peaches for baking and cooking. To peel easily:

1. Bring a pot of water to a boil.

2. Score a small “X” on the bottom of each peach.

3. Blanch the peaches in boiling water for 30–60 seconds.

4. Transfer immediately to an ice bath.

5. The skins should slip off effortlessly with your fingers or a paring knife.

Slice and Prep

Cut the peaches in half, remove the pit, and slice or dice them to your preferred size. This is a great time to decide how you’ll use them later—thin slices are perfect for pies, while chunks work well in smoothies or oatmeal.

To prevent browning, toss the slices in a solution of 1 tablespoon lemon juice per 4 cups of peaches or use a commercial ascorbic acid mix according to the package instructions.

Choose a Freezing Method

Option 1: Flash Freezing
Lay the peach slices in a single layer on a parchment-lined baking sheet. Freeze for 4–6 hours or until solid, then transfer to freezer-safe bags or containers. This method keeps the slices separate, so you can grab just what you need.

Option 2: Sugar Pack
Layer peaches in a container with sugar (about ½ cup sugar per pound of fruit). Let sit for 10–15 minutes to draw out juice, then seal and freeze. This method is great for desserts and sauces.

Option 3: Syrup Pack
Prepare a light syrup (3 cups water + 1 cup sugar) and let it cool. Pack peaches into containers, pour syrup over them to cover, and leave a bit of headspace before sealing. Ideal for canned-peach texture lovers.

Label and Store

Always label your containers with the date and contents. Frozen peaches are best used within 8–12 months. Store them in airtight freezer-safe bags or containers to prevent freezer burn and maintain flavor.

Ways to Use Frozen Peaches

Frozen peaches are incredibly versatile and can be used straight from the freezer or thawed, depending on the recipe. Toss them into smoothies for a naturally sweet and creamy base, or stir them into warm oatmeal or yogurt for a quick, fruity breakfast. They bake beautifully into crisps, cobblers, and muffins, adding a burst of summer flavor to cold-weather treats. You can also simmer them with a bit of sugar and lemon juice to make an easy peach sauce or jam. For a simple dessert, thaw and spoon over vanilla ice cream, waffles, or pancakes. No matter how you use them, frozen peaches are a delicious way to enjoy the taste of summer year-round.

A Taste of Summer, Anytime

Freezing peaches means you can enjoy the sweetness of Brixstone Farms peaches long after harvest season ends. With just a little prep, you can savor their sun-ripened flavor in cozy winter dishes, festive spring treats, or as a refreshing snack any time of year.