The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Not a user yet? Sign up Now  |  Forget your password? Click here
Frozen Peaches
Rating (0 Rated)
Nothing brings in sunny cheer like fresh peaches. Preserving the harvest is the best way to capture the full flavor of ripe fruit. The easiest way to do this is to freeze them. Frozen fresh peaches will last in your freezer for up to a year. Bring them out for serving on ice cream, making sauces, baking – whatever tickles your fancy! They are especially nice to bring out when the snow is falling! Just be sure your peaches are fully thawed before baking or you’ll end up with sogginess in the crust.


Fresh peaches, as many as you can easily store in the freezer
1 - 3 fresh lemons
Sugar to add for sweetness

Additional equipment:
Quart sized freezer bags
Canning funnel (optional)
Permanent marker
Print Share Email

Frozen Peaches
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


First remove the skins
  • 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.

Getting the peaches ready
  • 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.

Final touches
  • 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?
co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.