Freeze fresh peaches by blanching them briefly and removing the skins. Slice the peaches, toss them in lemon water to prevent browning, then lay them flat on a baking sheet before placing them in the freezer.
- Blanch the peaches
Bring a pot of water to boil on the stove. Place the peaches in the boiling water for 30 to 40 seconds, then immediately remove them, and place them in a bowl of ice water for the same amount of time.
- Peel the peaches
Use a small paring knife or your fingers to remove the skins, which should easily come off after blanching.
- Pit the peaches
Cut each peach in half as close to the pit as possible. Pry the pit out with the paring knife.
- Slice the peaches
Cut the peaches into slices as thick or thin as your prefer.
- Soak the peaches in lemon water
Combine water and fresh lemon juice in a bowl, using about 1 tablespoon of lemon juice for every 2 cups of water. Add the peaches and stir briefly, then drain the water.
- Freeze the peaches
Place the peach slices on a baking sheet, leaving enough space so that the peaches are not touching each other. Place the tray in the freezer for up to 24 hours or until the peaches are frozen solid. Remove the peaches from the tray with a spatula, then place them into a freezer bag for storage.