Directions

• Put a large stock pot of water on the stove and bring to boil.
• Using a sharp knife, make a small slit in the bottom of each peach. Put a few peaches into the water for about 30 seconds. Remove them with a slotted spoon to a bowl with iced water. This stops the cooking process.
• Let them sit in the ice bath for a bit, then you'll be able to easily remove the skin. If the skins are still a little stubborn, repeat the hot/cold process.

• Cut through the peeled peaches – pretend your are tracing its equator. Twist the halves free of the stone. Discard the stone.
• If the stone is a little stubborn, simply cut the flesh away. Perfection isn’t necessary!
• After all the flesh has been removed, squeeze the juice of one or two lemons. The acid helps the peaches to retain their bright color. If they do start to turn a little brown, not to worry. They will still be fresh and tasty.
• At this point, you can sprinkle them with a little sugar depending on how sweet you like peaches. The sugar also acts as a preservative, again helping the peaches keep their glowing color. A little bit goes a long way.

• Label your quart sized freezer bags. Write the date and any other fun facts about where you got them from, who picked them, what farm, etc. Helps you tell stories later on when you serve them to guests!
• Put peaches into the freezer bags. Why freezer bags? The extra thickness of the plastic protects against freezer burn.
• A canning jar funnel can help with this process as the wide mouth can help contain the peaches and their juices as they slide in.
• Press out the air, seal the bags, then lay them on the counter until all are filled and sealed.
• Make a clear space in your freezer to lay the bags flat. Once frozen, you can easily stack them elsewhere in the freezer. Might seem trivial but have you ever tried storing lumpy bags of frozen stuff into a full freezer?