Go Back
+ servings
a freezer bag of peaches on a table

How to freeze fresh peaches

Save your fresh peaches for enjoying any time with these easy steps.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Single layer freezing (optional) 2 hours
Total Time 3 hours
Servings 1 quart
Author Rachel Ballard


  • Pot of boiling water
  • Bowl of ice water
  • tongs or strainer
  • knife
  • cookie sheet (optional)
  • air tight container or quart freezer bags


  • 10 peaches medium size
  • 1 tablespoon lemon juice optional


  • Wash peaches, remove any bruises, bug spots or blemishes with a knife. Cut a shallow "X" in the top of each peach (not the stem end). Set aside.
  • Bring a large pot of water to a boil. While it's coming to a boil, fill a bowl 3/4 full with ice water and set aside.
  • When the water boils, gently add as many peaches as will fit in to the water. Boil 30 seconds ONLY then remove them and put them in the ice water. Let the peaches cool until easy to handle-about 5 minutes. If working in batches, let the first batch cool before adding the next batch to the boiling water.
  • Remove the peaches from the water and working from the "X", peel away the skin. If the skin doesn't come off easily you can drop it back in the boiling water for another 30 seconds.
  • Cut the peaches in half, remove the pit and slice or dice in your preferred size. Drop them in to a bowl of water with the lemon juice while you slice the others to prevent browning.
  • To freeze peaches individually: transfer to a cookie sheet and freeze in a single layer (about 2 hours) then transfer to a freezer bag or air tight freezer container.
  • To freeze all together in one bag: transfer the sliced or diced peaches to an air tight container and freeze up to one year.