Thanks for the Great advice on Freezing without doing the Pectin sugar syrup way. Also I read back in a book about 10 years ago.. our forefathers and mothers use to take barrels or Brandy and Preserved their peaches that way. Modern times would be is take 24 oz mason jars- Peel and Pit your Peaches cut in 1/2 -Sterilize Mason Jars after sterilized jars set up- Stick a cinnamon stick a the innards of a vanilla Bean (of course both are optional but it's to give it more flavor- fill Jar with peach leaving at least 1in from top-..Warm a Med expensive Brandy (plain Unflavored- Not the cheapest not the most expensive) Or you can even do it w/ Southern comfort- ( make sure you get enough Brandy ( it's not as cheap now as it was back then) warm brandy on medium heat ( do not boil but make sure it's Hot- Take off Heat- and fill up jars- Put on lids and screw on tops . Put in canner and do a hot bath for 10 Min. let it cool down for 24 hours to make sure tops have set and sealed.. Label and set date.. Alcohol is a Natural Preservative.. No sugar or Pectin needed- Can last for probably 3= years- ,, so what do you do with the peaches-?.. Peach Pie.. Peach Jam it with have the flavors of the Brandy and spices but the alcohol will Burn off-- What do with Brandy? well now you have All Natural Flavored Vanilla Cinnamon Peach Brandy-- This could be used as a sipping brandy for special occasions.. Holidays etc.. I Make Rum, Bourbon and Brandy Balls around the Holidays-Make a Brandy Cake (Instead of rum or Bourbon) Marinade a Duck, Turkey Pheasant, or Chicken In a Baking Bag and Let it Cook in a Baking Bag- You will have the most succulent tender bird.. and the alcohol cooks off.. Save enough put it in a Gravy pitcher.. Light it on fire and pour over your Bird.. for a flare of elegance.. (it burns Off)

Lilacs of May, peaches are REALLY easy to freeze. I don't do anything very complicated at all. Just put into boiling water for about 45 to 60 seconds to scald them, which makes the skin peel easily. Then, I slice into a bowl, sprinkling as a go with Fruit-Fresh or my homemade version, which is just regular Vitamin C tablets crushed in a food processor to a powder and mixed with Sugar (Splenda is fine, too, if you wish instead of sugar). I think that the reason your frozen peaches browned was the Vitamin C content of the water bath wasn't high enough, and most of it STAYED in the water. Much better to put it directly onto the peaches, as above. I often just put an extra pinch, say 1/4 teaspoon, of pure powdered Vitamin C in each quart bag of sliced fruit - it disolves completely and is flavorless, so you don't even know it's there. By the way, I read your other post about the unripe peaches. I disagree with the statement above that they will not ripen. If WAY too green, no, but once they get to the point that the skin is developing a blush and the flesh is even barely starting to turn golden around the pit (unless a white-fleshed peach, of course!), it WILL ripen, perhaps not as nice and tasty as tree-ripened, but it will be edible and no worse than a grocery store peach. Good luck with the peaches. Dennis SE Michigan

Here's the best guidance. Freezing Peaches or Nectarines Preparation - Select well-ripened fruit and handle carefully to avoid bruising. Sort, wash and peel. Syrup Pack - Use 40 percent syrup. For a better quality product, add 1/2 teaspoon (1500 mg) ascorbic acid per quart of syrup. Put peaches directly into cold syrup in container - starting with 1/2 cup syrup to a pint container. Press fruit down and add syrup to cover, leaving headspace. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze. Sugar Pack - To each quart (1 1/3 pounds) of prepared fruit add 2/3 cup sugar and mix well. Stir gently until sugar is dissolved or let stand for 15 minutes. To retard darkening, sprinkle ascorbic acid dissolved in water over the peaches before adding sugar. Use 1/4 teaspoon (750 mg) ascorbic acid in 3 tablespoons cold water to each quart of fruit. Pack into containers, leaving headspace. Seal and freeze. Crushed or Purée - Coarsely crush peeled and pitted peaches. For purée, press through a sieve or puree in a blender or food processor. (Heating pitted peaches for 4 minutes in just enough water to prevent scorching makes them easier to purée. For better quality, add 1/8 teaspoon (375 mg) ascorbic acid to each quart of fruit. Pack into containers. Leave headspace. Seal and freeze. Here is a link that might be useful: link

Never done it either and don't know what leaving the pit in would do to the flavor. Honestly it sounds like a mushy mess to me. Depends on how you plan to use them after thawing but personally I'd make stewed peach puree out of them - wash well, toss in a stock pot with just a bit of water on the stove or a big roaster for the oven and slow cook. Then remove the pits (once it cools of course), blend it some, and freeze it. Dave