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Peaches, Drying: Drying Foods at Home.
Leave whole for steam or water blanching, then pit and halve. Blanch in steam or boiling water for 8 minutes.
Dry in sun (temperatures of 98° to 100°F) for 8-6 days or in an oven or dehydrator (140°F) 4 to 7 hours. Smaller pieces will dry faster. When dry, pieces will be soft and pliable with no moist area in the center when cut.
Peaches, Freezing: Wash peaches and remove skins and pits. It is better not to use a boiling water dip when peeling peaches to be frozen. Slice if desired.
Peach Varieties: There are a number of varieties of peaches grown in Virginia. Consumers often ask which variety or varieties are best for canning or freezing. The VDACS brochure
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