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.
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.