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. 🙂

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.

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. 🙂 You can still be pumped about no blanching. 😀
Sorry for the delayed response, I usually get notified, but it didn’t for some reason.

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.

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

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!

You are a rockstar!! You must have the best pantry ever! 🙂 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!

Julia, you sure can!

You mean you like to put bake it with the peaches? I’m sure you could!

Absolutely!

Can you use these peaches for pork dinners?

Oh yum! I’ve been making all kinds of peach yumminess lately! Enjoy!

That’s right Mary! Wash them whole, they dry really quick because the water doesn’t really stay on the skins. Then you can slice and lay them out. Make sure you use wax paper so it doesn’t stick and don’t let them touch each other. 🙂

This is what I wanted to ask! So wash and then get them dried as much as possible?

I don’t see why not. Let us know how it works out.????

Oh how awesome you have your own peach trees!

Yes Robin, that’s exactly right. And if you’re leaving the skins on the water kind of just rolls off of them so it doesn’t take too long to dry.

I haven’t. I did just find a bag from last year as I was making room for our beef and they were definitely not as bright, but not brown either. Are they turning brown for you or were you just wondering?

Yes, Lacie, great tip! I typically don’t need ice when I’m using frozen fruit. 🙂