Do This Before Freezing Peaches To Minimize Browning As Much As Possible

Peaches are a delicious and healthy sweet treat that are a joy to eat in the summer. If you're considering freezing some of your in-season peaches, we have a tip to minimize brown spots. To keep them from browning as much as possible, all you have to do is soak them in a mixture of water and lemon juice before freezing. Use one tablespoon of lemon juice to one cup of water. Remove the pit, cut the fruit into slices, peel if you wish (Pro tip: peach skins are a great ingredient for making homemade bread), and let them soak for approximately five minutes. Put them on a lined sheet pan to flash freeze in your freezer, and now you'll be all set to make a peach and lavender galette in the middle of winter.

The reason frozen peaches turn brown is due to oxidation. When the inside of the cut fruit is exposed to air, enzymes react to oxygen and cause what's known as enzymatic browning, which creates brown pigments and speeds up the ripening (and therefore spoiling) process. The acidity of the lemon juice keeps the enzymes from reacting and kills bacteria, helping to preserve both the appearance and the quality of your peaches.

Lemon isn't the only thing that can keep your peaches fresh in the freezer. Another liquid that can preserve fruit is club soda. Club soda is acidic, and contains potassium bicarbonate and potassium sulfate, which help keep the peaches from browning — soak them in club soda for five minutes before freezing. You can also use ascorbic acid (also known as Vitamin C). Ascorbic acid tablets or powder are sold in grocery stores and pharmacies as a vitamin supplement, but they can also help keep fruit from browning. Use one teaspoon of powder or six crushed 500 mg tablets per two cups of water and soak your peaches for three to five minutes. Ascorbic acid will not add any flavor to your peaches.

Once you have your frozen summer peaches in the freezer, it's best to use them within eight to 12 months. Although frozen fruit will not spoil, the quality and texture will begin to break down after prolonged storage.