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Freezing peaches is one of the best ways to make the summer last the whole year! Here’s How to Freeze Peaches quickly and easily – and without the need for any sugar.

A peach sliced in half with a bowl of peaches in the background.

Enjoying fresh produce all season long is one of my favorite things about the summer months.

And while the growing season always comes to an end, you can still enjoy the flavors of summertime months later by taking the time to freeze those summer fruits and veggies. 

The very best way to freeze peaches

1 peach sliced in half with a few whole peaches nearby.

There’s a few different options you have when it comes to freezing peaches.

  1. Blanching
  2. Whether or not to peel them
  3. With or without sugar
  4. Flash Freezing

The method you use to freeze your fruit will depend on how you plan to use it after it’s been frozen.

BLANCHING– Blanching helps to stabilize the color, protects flavor and texture.

PEELING– Removing the skin is going to be a personal preference. There are some health benefits to eating the skin. It’s always a good idea to wash the fruit before eating it.

WITH OR WITHOUT SUGAR– It’s much healthier to NOT use sugar. Plus you’ll save yourself a step. Freezing them with sugar produces a sweeter result and releases the peach juices.

FLASH FREEZING– is freezing individual pieces of food separately. This allows you to use exactly how much you need for a recipe because the peaches are not sticking together in a big clump.

I have found that the very best method for freezing peaches without sugar is flash-freezing them.

It’s quick, it’s easy, and you still have a lot of choices in how you use the fruit.

Peeling Peaches

AFMT PRO-TIP: Peeling is optional! you don’t have to peel the peaches first. And I recommend NOT doing it. It will save you time and you usually won’t notice when you use them.

I typically use my frozen peaches for smoothies, cobblers, crumbles, oatmeal, or jam.

In most of those cases, the peel is so blended up or cooked down, you don’t even notice it.

HOWEVER, if you do want to peel them, you have two choices.

  1. Peel with a pairing knifegently slide the knife under the skin at the top of the peach and pull the skin off in strips. Just like you would an apple.
  2. Blanchingbring a pot of water to a boil. Score the peaches in an X pattern at the bottom. Place a few peaches at a time in the boiling water for 30-60 seconds, remove them with a slotted spoon, and place in a bowl of ice water. Now the skins will slide right off.

How to Freeze Sliced Peaches

Slicing the peaches is one of the easiest ways to store and use them. They take up less room in your freezer and are simpler to remove from the freezer and use in your favorite recipes.

STEP ONE: Prepare the peaches

  • Wash the peaches
  • Slice the peaches in half, remove the pit, then cut each half into slices

AFMT PROT-TIP: For a stubborn pit, slice the peach in half around the pit and pull the two halves apart. Then slice the half with the pit in it in half again, and pull off one piece. Now you will be left with a quarter of the peach with the pit attached. You should be able to pull pit right out.

STEP TWO: Flash Freeze

  • Line a rimmed baking sheet with wax paper or parchment paper
  • Lay the peach slices in a single layer on the tray. Make sure they are not touching each other.
  • Place in the freezer for 3-4 hours or overnight.
  • Once frozen, transfer to zip lock bags. Be sure to squeeze out as much air as possible to prevent freezer burn. Don’t forget to label and date the bags!
Slices of fresh peaches neatly lined on a rimmed baking sheet lined with parchment paper ready to be put in the freezer.

Notes and Tips

  • Always choose high-quality peaches– make sure to freeze the fruit when it’s ripe for the best flavor.

Ripe peaches are slightly soft with a dark yellow tint. They have a sweet smell and are more round in shape than fruit that isn’t fully ripe.

  • Line your pans- wax paper will keep the peaches from sticking to the pan.
  • You can freeze halves, quarters, or slices.
  • Remove excess air before sealing– This helps prevent freezer burn on your peaches.

I use zip lock bags and get as much air out as possible. Another option is using vacuum-sealed bags.

  • Label your bags- What it is and when you put it in the freezer.

I speak from experience here. You don’t want to find a mystery bag months later, and you won’t have to wonder if it’s still good.

Peach slices after flash freezing without sugar, on a rimmed baking sheet.

Here’s a quick video demonstrating these tips. Please don’t judge me, I didn’t get fixed up all pretty for this one. πŸ™‚

How can you keep peaches from turning brown?

If your peaches are discoloring when you freeze them and it bothers you, toss them with some lemon juice before laying them on the tray. You’ll need the juice of 1 lemon per 8-10 peaches.

How long will peaches keep in the freezer?

6-12 months.

Can you freeze whole peaches?

Yes you can. However, you will need to thaw them fully and remove the pit before using them. It’s more of a hassle later, but it can be done.

To flash freeze, after washing the fruit, place on a tray and put in the freezer until frozen. Transfer to a zip lock bag and remove excess air when sealing. Transfer back to the freezer.

Two rimmed baking trays lined with Frozen peach slices that were flash frozen.

How to use Frozen Peaches

More Peach Recipes

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how to freeze peaches

How To Freeze Peaches

Not a canner? Try freezing instead! The perfect way to preserve your peaches through the winter. Great to eat in baked desserts and smoothies!
4.20 from 15 votes
Print Pin Rate Save
Course: Breakfast, desserts, snacks
Cuisine: American
Prep Time: 30 minutes
flash freeze time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 100 cups
Calories: 44kcal

Equipment

  • sheet pans
  • wax paper or parchment paper
  • chef's knife

Ingredients

  • 25 pounds peaches A half bushel, I used red haven

Instructions

  • Pit and cut peaches in halves, quarters or slices.
  • Lay peaches out on a wax paper lined baking sheet(s). Peaches should be close togethr, but not touching.
  • Flash freeze for a couple of hours or until frozen.
  • Remove peaches from baking sheets and store in an airtight sealed freezer bag.

Notes

  • Flash freezing is simply freezing the fruit in individual pieces, then transferring it to freezer bags to be stored in the freezer. This allows you to use exactly how much you need for a recipe because the peaches are not sticking together in a big clump
  • Taking the skins off is not necessary. I never do it and I don’t notice them in smoothies or crisps or in any of the ways I use them. However, if you want to, here’s how: 
    • Bring a pot of water to a boil
    • Prepare an ice bath– a large bowl of water with ice cubes
    • Score the bottom of the peaches with an X
    • Place 3-4 at a time in the boiling water for 2 minutes.
    • Remove with a slotted spoon to the ice bath to stop the cooking
    • Skin will slide right off
    • slice and start instructions at step 1.
  • To keep them from turning brown in the freezer:  Personally, I haven’t had an issue with this, but if you want insurance, toss the slices with fresh lemon juice. About a tablespoon per pound of peaches. Then continue with the instructions at step 2.

Nutrition

Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 215mg | Fiber: 2g | Sugar: 10g | Vitamin A: 370IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg
Tried this Recipe? Tag me Today!I love to see what’s on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.

Update Notes: This post was originally published on August 26, 2016, but was updated with some more information, step by step instructions, and updated notes and tips in January of 2021.

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37 Comments

  1. I think it really depends on what you plan to use them on. Mine don’t discolor much. I use mine in smoothies, and also in desserts where they are cooked. If retaining the color is important to you, then you can certainly add some lemon juice. πŸ™‚

  2. So by doing this – I don’t need to put lemon juice in to keep them from turning color? AWESOME!!!!!

  3. Mine are ripe, no crunch. You want to freeze them when they are ripe and perfect for eating. If they are a little over-ripe, that is okay, it still will work, especially if you’ll use in smoothies, but when they are really soft, they are just plain hard to work with. So, aim for peak ripe-ness. You can quicken the ripening by placing them in a brown paper bag with a banana. Or just let them be on the counter top, it usually doesn’t take too long.

  4. Hi, flash freezing is simply laying the peach slices out on the tray, and putting them in the freezer, until they are frozen. Then transfer to a freezer bag. This makes it so the slices are frozen individually, and not sticking together. That way you can pull out exactly the amount that you need. πŸ™‚ You can still be pumped about no blanching. πŸ˜€
    Sorry for the delayed response, I usually get notified, but it didn’t for some reason.

  5. How ripe off a peach can I use. Should they be firm and slightly pliable? Yours have good color and look slightly ripe. Do they have a crunch to them?

  6. Whats flash freezing?? I was pumped up with the idea of not having to blanch (😳😳😳😳) until I read ‘flash freezing’!!! I just have regular freezers. Thanks for any help! Steve

  7. The texture will be softer than a fresh peach. It doesn’t hold it’s shape as well after freezing, but it’s just as delicious. Might be harder to grill because of that, but will work great for salads. Give it a try and let me know. I know Panera Bread uses thawed frozen fruit on their summer salads, mostly berries (not the apples) and it works just fine.

  8. Yes, you absolutely can! They will have a different texture than a fresh peach, less firm, softer. Still great for enjoying!

  9. Will the texture of the peaches be similar to fresh? I’d like to freeze, then use in salads or grill them throughout the summer.

  10. Tess, you can use the same method for nectarines and even the apples if you like (peeling the apples is optional, core and then slice or chunk). You can freeze fresh apples, of course the texture won’t be the same when you thaw them, but they work great for smoothies, apple sauce, or any baked goods. I don’t typically freeze fresh apples, but I do make apple sauce and freeze that. Here’s how I do it: https://artfrommytable.com/sugarless-3-step-applesauce/ Let me know how it all goes!

  11. Sounds awesome…going to try this tomorrow.
    Can you do the same for nectarines?
    Any suggestions for Granny Smith apples?

  12. You are a rockstar!! You must have the best pantry ever! πŸ™‚ I’m so glad you were inspired to try some something different. It’s winter here now, so I’m getting a taste of summer in my smoothies etc. A full pantry and freezer– that’s the best of both worlds!

  13. 5 stars
    I’m a canner from Australia and can peaches, plums, cherries, nectarines, apricots, apples and tomatoes. I have loads of stone fruit at the moment that we are enjoying fresh from our trees but have never thought of freezing them. So today I cut up 200 peaches straight from our yard to the freezer can’t wait to enjoy them in a different way this winter.
    Thanks so much.