1. Wash and dry the peaches. You can freeze them whole, halved or sliced. I prefer slicing because it’s easier to grab just what I need later. 2. Arrange on a baking sheet. Lay the peach pieces in a single layer on a parchment lined tray. This prevents sticking. 3. Freeze until solid. Freeze for 4 hours if sliced, 6 hours for halves or 8 hours for whole peaches. 4. Transfer to freezer bags. Label the bag with the date remove as much air as possible and store in the freezer.

Wash the peaches use a paring knife to make a small X at the bottom of each peach. 2. Boil for 30 seconds after that immediately transfer to an ice bath to stop the cooking. 3. Peel the skins should slide off easily using your fingers. 4. Slice or halved: remove the pit and cut as desired. 5. Freeze on a tray arrange pieces in a single layer and freeze for 4–8 hours (depending on size). 6. Transfer to freezer bags & label seal tightly and return to the freezer.