Peaches are perishable so if you are preparing them for storage, do so as soon after picking as possible to retain as much freshness as possible. To prepare for blanching, rise the peaches well under cool running water. Do not cut or trim off any bruises. If there are any stems, remove them with a couple of twists.
Start a pot of water for boiling. The size of the pot depends on the number of peaches you have to prepare. Keep the pot of boiling water covered to hasten the process. Fill a metal bowl or pot with plenty of ice cubes and water to make an ice bath.
Score to top of the peaches with an "X" if you wish to peal them as well. Drop whole peaches into the rapidly boiling water, making sure they are completely submerged. Leave the peaches in the boiling water for around 45 seconds but no more than 1 minute. Typically, take the peaches out of the water when you see the scored skin loosen.
Remove the peaches from the boiling water carefully with a large slotted spoon, and place them in the ice water bath until they're completely cooled.
Remove the skins. If you wish to remove the pit, the peach can be sliced in half and then quarters and the pit can be pulled out or cut out, depending on the variety of peach. Blanched, peeled and pitted peaches are ready for freezing.