To freeze peaches, blanch the fruit first. Then remove the skin and the pit and slice the peaches. Place the peaches in a container and cover them with water, leaving room at the top. Seal the container and place it in the freezer. Use peaches within eight to 10 months.
To blanch peaches, first boil a pot of water. Cut two overlapping slits on the bottom of the fruits and lower them into the water. Let peaches sit in the boiling water for 30 to 60 seconds before removing them with a slotted spoon and submerging in a bowl of cold water.