• When possible, preserve fresh, locally-grown peaches and nectarines for the best quality and nutritional value. 
• Know when fresh peaches are available in your state with this seasonal food guide.

• If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

 1. Selection & Ingredients

• Select fresh, ripe, firm fruit. Do not use fruit that show signs of decay or mold.
• Use 2-3 lbs of fruit per quart container.
• Anti-darkening treatment:  
  • Ascorbic acid (Vitamin C) –or-
  • Commercial ascorbic acid mixture (follow manufacturer’s directions for treating fruit)
• Sugar for sugar or syrup pack (optional)
  • NOTE: Unsweetened, dry packed fruits will lose quality faster than those packed in sugar or syrup.

2. Freezing Equipment

• Cooking or blanching pot with lid 
• Bowl (for ice water to remove skins)
• Cooking pot (if using liquid pack method)
• Colander
• Cutting board
• Knife
• Ruler/headspace tool
• Use clean packing containers and materials that are moisture and vapor-proof/resistant:
  • Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
    • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
    • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
  • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
• Flexible bags or wrappings (plastic freezer bags, freezer paper and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
  • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment 

• Before use, wash containers in hot soapy water and rinse well. Dry.

4. Prepare Fruit 

• Thoroughly wash peaches or nectarines.
• Peel, pit, and cut into slices, quarters, or halves.
  • To remove skins- Dip washed fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly into ice water and slip off skins.

5. Pack

Choose one of the following packing methods:

Unsweetened (Dry) Pack-

• To prevent darkening, dissolve 1/4 teaspoon (750 mg) ascorbic acid in ¼ cup cold water for each quart of fruit. Sprinkle over the fruit.
  • If using commercial ascorbic acid mixture, follow manufacturer’s directions.
• Pack fruit tightly into containers, leaving proper headspace for the container type (see Headspace table below).
  • Treated peach slices can also be frozen first on a tray and then packed into containers as soon as they are frozen.
• Before sealing, make sure sealing edges are free of moisture or food.
  • If using flexible bags or wrap, remove as much air as possible.
• Seal.

Sugar (Liquid) Pack-

• To prevent darkening, dissolve 1/4 teaspoon (750 mg) ascorbic acid in ¼ cup cold water. Sprinkle over the fruit.
  • If using commercial ascorbic acid mixture, follow manufacturer’s directions.
• Mix up to 2/3 cup sugar with 1 quart sliced fruit.
• Pack fruit tightly into containers, leaving proper headspace for the container type (see Headspace table below).
  • If using rigid containers, place a small piece of crumpled water-resistant paper on top to hold fruit down.
  • If using flexible bags, remove as much air space as possible.
• Before sealing, make sure sealing edges are free of moisture or food.
• Seal.

Syrup (Liquid) Pack-

• A 30% sugar syrup is recommended for most fruits
  • Lighter syrups (10-20%) are lower in calories and desirable for mild-flavored fruits, such as melons.
  • Heavier syrups (40-50%) may be needed for very sour fruits.
  • Plan for 1/2 to 2/3 cup syrup for each pint of fruit.
• To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear (see Sugar Syrup Recipe table below).
  • Cool syrup before using. (Syrup can also be prepared the day before and refrigerated until ready to use.)
• To prevent browning, add 1/2 teaspoon (1500 mg) ascorbic acid to each quart of cooled syrup.
  • If using commercial ascorbic acid mixture, follow manufacturer’s directions.
• Add 1/2 cup syrup/pint container or 1 cup syrup/quart container.
• Add sliced fruit, pressing down firmly, and cover with additional syrup, as needed, leaving the proper headspace for the container type (see Headspace table below).
  • If using rigid containers, place a small piece of crumpled water-resistant paper on top to hold fruit down.
  • If using flexible bags, remove as much air space as possible.
• Before sealing, make sure sealing edges are free of moisture or food.
• Seal.

Sugar Syrup Recipe

% Syrup	Sugar (cups)	Water (cups)	Yield (cups syrup)
10	1/2	4	4 1/2
20	1	4	4 3/4
30	1 3/4	4	5
40	2 3/4	4	5 1/3
50	4	4	6

 

Headspace for Freezing Fruits

Pack Type	Container with wide top opening		Container with narrow top opening		Flexible bags and wraps
	Pint	Quart	Pint	Quart	Any Size
Liquid Pack	½ inch	1 inch	¾ inch	1 ½ inches	Remove as much air as possible
Dry Pack	½ inch	½ inch	½ inch	½ inch	Remove as much air as possible

 

6. Storage

• Freeze packaged fruits as quickly as possible to 0°F or below.
  • For quickest freezing, place containers in single layer in freezer.
• Most fruits will maintain high quality for 8-12 months at 0°F or below.