The pit of freestone peaches “freely” separates from the flesh, making it ideal for fresh consumption. Freestone peaches are generally larger than cling stones with a firmer, less juicy texture. While most commonly eaten fresh, these peaches may also be frozen and dried.
Peel by dipping peaches a few at a time into boiling water for 30 to 60 seconds. Transfer immediately into ice water. Skins should slip off easily.
Cut in half, remove pit and slice into the bite size you prefer.
To prevent browning, treat with a solution of six 500-milligram vitamin C tablets per gallon of water. (Vitamin C may be packaged as ascorbic acid.)
Drain and sprinkle with 1/2 cup sugar for each quart of peaches. One quart equals 4 cups. Stir gently and let stand for 15 minutes.
Pack into freezer bags, leaving 3 to 4 inches at the top of the bag. Squeeze out extra air, seal, label and freeze. Rigid plastic containers may be used; leave about one inch of head space before freezing.