Peach overload.

Don't want to do with all of those delicious peaches?  Here is a step-by-step tutorial on how to freeze peaches courtesy of Better Homes and Gardens.

Step 1:  Slit the skin on each peace.

Use a sharpe knife to make a shallow X on the bottom of each peach.   

Step 2:  Blanch the peaches.
Bring a large pot of water to boiling.  Fill a large bowl with ice water.  Working in batches, carefully lower 3 or 4 peaches into the boiling water for 30 to 60 seconds. 

Step 3:  Quickly cool peaches
Using a slotted spoon, transfer peaches from boiling water to the bowl of ice water. 

Step 4:  Peel peaches
When the peaches are cool enough to handle, use a knife or your finger to peel the skin from each. 

Step 5:  Remove pits
Using a sharp knife, cut each peeled peach in half around the pit.  Gently twist each half to expose the pit.  Using the knife, pry the pit out of each pit.

Step 6:  Slice peaches
If desired, cut each peach half into slices. 

Step 7:  Prepare peaches for freezing. 

There are three ways to freeze peaches: 

• Water pack:  pack peaches into a pint or quart size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts.  Pour water over the peaches, maintaining the specified headspace. 
• Sugar pack:  pack a small layer of peaches into a pint or quart size freezer container. Sprinkle lightly with sugar; repeat layering, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts.  Cover and let stand for 15 minutes or until juicy before freezing. 
• Syrup pack:  prepare desired syrup (see below). Pack peaches into a pint or quart size freezer container or bag, leaving 1/2-inch headspace for pints and 1-inch headspace for quarts. Pour syrup over the peaches, maintaining the specified headspace. Tip:  Allow 1/2 to 2/3 cup syrup for each 2 cups peaches. 
• Very light syrup:  Use 1 cup sugar and 4 cups water to yield 4 cups syrup. 
• Light syrup:  Use 1-2/3 cups sugar and 4 cups water to yield about 4-1/4 cups syrup. 
• Medium syrup: Use 2-2/3 cups sugar and 4 cups water to yield 4-2/3 cups syrup. 
• Heavy Syrup:  Uses 4 cups sugar and 4 cups water to yield 5-3/4 cups syrup. 

Step 8:  Freeze Peaches

• Wipe container rims (if using). 
• Seal containers or bags according to manufacturer's directions, pressing out as much air as possible. 
• If necessary, use freezer tape around lid for a tight seal. 
• Label each container or bag with its contents, amount, and date.  Lay bags flat; add bags or containers to freezer in batches to make sure they freeze quickly.  Leave space between containers or bags so air can circulate around them. 
• When frozen solid, the containers or bags can be placed closer together. 
• Use frozen peaches within 8 to 10 months.