Freezing Peaches

I have been getting a lot of requests for instructions for freezing peaches. I have been hesitant to give this recipe because I know the method I use is not what most people do. As usual, I am trying to do as much as possible in the least amount of time, so my method is sort of the lazy man’s version.

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I freeze my peaches into ziplocks so that the freeze in one solid block. Most people on the world wide web seem to freezing them on cookie sheets so they can take the slices out individually. While I can see advantages to taking out only what you need, that method it is just way to finicky for my liking.

Here is what I use my frozen peaches for:

  • Topping for pancakes.
  • In peach crisp (Add a partially frozen bag of peaches to a 8x8 glass dish and top with crumble topping. See this recipe for more info)
  • To make peach frozen yogurt (Add a bag of frozen peaches and about 2 cups of greek yogurt to a blender and turn on high. That’s it. Such a good treat!
  • In smoothies and milk shakes (thaw bag in microwave or on the counter until the pieces can be broken apart before adding to the blender)
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I find that having a freezer bag filled with peaches in one solid block works great for all these purposes. The other great thing about this method is that one frozen block helps you get all the air out of the bag which really helps with browning and freezer burn.

So here is what I do:

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Step one: choose ripe peaches. This is the most important step friends. Ripe peaches are flavourful, tender and juicy. They are also easy to peel and easy to pit. They are also extremely quick to bruise. The day you buy them from us they are not yet ready to eat. They need to go home with you and sit for a few days.

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Step 2: Peel and slice.

I start by cutting slices into your peach in 4 quarters.

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This makes it easy to peel back the skin in nice pieces. Ok, this looks a little awkward since I am trying to take a photo with one hand when really this is a two handed job. In actuality it is not awkward. If the peaches are ripe, they should peel very easily in nice pieces.

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Then cut the slices off the pit.

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Do this over a bowl or large measuring cup so you don’t lose the peach juice drips. I froze mine in batches of about 4 cups, or 4 peaches. Once I had 4 peeled and sliced, I added 1 TBSP of sugar and 1 tsp of lemon juice. Stir very gently. I find using a spatula to stir makes it easier to be gentle.

There is no reason why you couldn’t freeze these in snack size ziplocks bags for single servings if you think 3 or 4 cups is going to be too much for your household to eat all at once. The only problem is that I haven’t seen snack size FREEZER ziplocks. The freezer bags are thicker and stronger. If I am using snack size bags, I usually double up by putting all my little bags into one large freezer ziplock in the freezer. Freezer burn is so depressing…what a waste! So I do what I can to avoid that. If you using smaller bags still cut up four peaches at a time with the same measurements of sugar and lemon juice, then split into 4 bags.

Label the bags with the year and if you want, the quantity.

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Now on to another small but important step: getting the air out of the bags. I do this by zipping the top closed except for the very corner of the bag and the gently squeezing out all the air before closing the corner.

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I lay out my bags flat on a cookie sheet and then freeze them so they stay in a nice flat shape once they are frozen.

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This helps fit more in my freezer.

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If you love peaches, check out my other recipes including Peaches and Cream and Peach Apricot Galette.

Freezing Peaches

Prep Time: Depends on the number of peaches!

Cook Time: No Cooking

Servings: Depends on the number of peaches!


  • 4 ripe peaches
  • Medium Freezer Bag
  • 1 TBSP Sugar
  • 1 tsp lemon juice


  1. Peel and slice peaches into a bowl
  2. Sprinkle with sugar and lemon juice
  3. Stir very gently so sugar is distributed
  4. Pour peaches into a freezer bag
  5. Remove all air from the bag
  6. Freeze


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