Choose Ripe Peaches: Select peaches that are ripe but firm. Overripe peaches may become mushy after freezing.
Wash and Peel: Rinse the peaches under cool water, then peel them using a knife or blanch them in boiling water for 1-2 minutes before transferring to ice water for easy peeling.
Pit and Slice: Cut the peaches in half, remove the pit, and slice them into the desired size, typically wedges or slices.
Prevent Browning: To prevent browning, dip the peach slices in a mixture of water and ascorbic acid (or lemon juice) for 3-5 minutes.
Pre-Freeze on a Baking Sheet: Lay the peach slices in a single layer on a baking sheet lined with parchment paper. Ensure they aren't touching to prevent clumping.
Flash Freeze: Place the baking sheet in the freezer for 2-4 hours until the peach slices are frozen solid.
Store in Airtight Containers: Once the peaches are frozen, transfer them into freezer-safe bags or containers.