If a recipe calls for peeled peaches, dip peaches into boiling water for about 30 seconds, then plunge them immediately into iced water. The skins will slip right off. Fresh peaches darken quickly when exposed to air. Peach halves or slices packed with sugar or in sweetened syrup remain plumper and firmer than peaches packed without sugar. Use medium or light syrup to preserve the fresh fruit taste.
Frozen peaches make excellent pies or cobblers.
When preparing peach pie filling, be sure to account for the sugar added to peaches before freezing Frozen peaches used raw in fruit salad or compotes are best served with a few ice crystals still remaining. If completely thawed, they will become mushy. Puree peaches, add a dash of lemon juice, sweeten to taste and freeze in small quantities to be used as toppings for ice cream, yogurt, pancakes or waffles. Peaches can be stored in the freezer at 0 F for eight to twelve months. Open kettle canning is not safe for any product and is not recommended.