To peel, immerse peaches about 6 to 8 at a time in boiling water for 20-30 seconds or until skin starts to crack. Remove immediately and plunge into cold water (fill sink full of water and about 2-3 cups of ice). Peel should come off easily. Cut peaches in half and remove pits. Cut peaches into slices and treat with fresh fruit and let drain.
To freeze, put 2-3 cups of peaches into quart sized freezer bags. Label with # of cups and the date.
Select varieties that are crisp, not mealy, in texture. Peel and core, then halve, quarter or slice as desired. Dip into fruit fresh and let drain.
To freeze, use a sugar or dry pack method.
Sugar method: Place a small amount of fruit in quart sized bag and sprinkle lightly with sugar; repeat layering. Cover and let stand about 15 mintues or until juicy, then seal and freeze.
Water method: Cover the fruit with water. Do not use glass jars and do not fill to close to the opening. Unsweetened fruit juice can also be used