Add peaches to boiling water for 10-20 seconds. Then immerse in an ice bath until cool before peeling off the skin.
Locate the natural indentation along the midline of the peach. Cut in half then pull apart with your thumbs and remove the pit. Cut into slices.
Before freezing, add lemon juice to avoid browning. Let sit for 3-5 minutes. You’ll need 1 tablespoon of lemon juice for every 1 lb. of peaches.
Place the peaches in a single layer on a large baking sheet that has been lined with parchment paper.
Freeze for 3-4 hours or up to overnight.
Once frozen, add to large ziploc bags. Remove as much air as possible from the bag & be sure to add the date.
Frozen peaches will last for 6-12 months.
For pre-freezing use parchment paper instead of wax paper and this will make removing the peach slices easier.
Do not keep in the freezer longer than 12 months as they will get freezer burn and lose the majority of their flavor.
To thaw, place in refrigerator overnight, soak in room temperature water or pop in the microwave.