Use the same method for any kind of berry. Strawberries you may want to slice first, in which case, cover the pan with plastic wrap instead of a dish towel.
First, the peaches have to be peeled, which is the hardest part. Set a pot of water to boil and mark an X on the bottom of each peach with a knife. Drop them into the boiling water for about 30 seconds and then remove them with a slotted spoon to a bowl of ice cold water. When they're cool enough to touch, use a knife to pull off the peel, starting with the X slits you made earlier. The peel will slide right off. This method is best to use when you have a bunch of peaches to peel at one time.
Cover a pan with plastic wrap and spread the peach slices on it, taking care not to overlap them:
Place the pan in the freezer until the peaches are frozen hard, then remove them and place them in a freezer-safe bag or container, once again remembering to label them.
Note: Sometimes peaches will brown slightly when frozen. You can avoid this by using a dash of lemon juice if you'd like. The browning doesn't affect the taste, but it does affect appearance and possibly texture.
3. Spring or Green Onions These are some of the first vegetables to arrive on the scene at the farmer's market. They're also very easy to freeze! Simply wash them thoroughly and then slice them up, bulbs, stems and all. Freeze in a freezer-safe bag or container. They might get mushy when they thaw, so they're probably not perfect for salads or other fresh dishes, but they'll go great in soups, broths and casseroles, even dips.
4. Zucchini Zucchini is famous for its, um, shall we say availability? Lots of creative cooks find all sorts of ways to use zucchini throughout the summer. It's so easy to freeze for use in the winter, too: all you have to do is shred it. If you have a food processor with a grating blade, that job is super simple and takes only seconds. Otherwise, it takes a little bit of extra time and elbow-grease, but it's definitely worth it if you've run out of ideas for what to do with all that zucchini! Once you've grated it, simply freeze it in freezer-safe bags or containers. If you can, it's best to freeze the grated zucchini in 1-cup portions because otherwise you'll have to defrost the entire package, only to use a small portion of it.
Freezing is QUICKer than canning, so if you have ample freezer space, it's the ideal way to save all that bounty of produce for use in the winter. Some types of produce require a little extra time and preparation for freezing, but the time spent on the front end will be worth it on the other end when all you have to do is pull it out of the freezer to use in your baking and/or cooking.
It is very EASY, too. Most fruits, and some vegetables, simply require cleaning and possibly slicing before being put in the freezer. Other vegetables might require blanching, but that's pretty easy, too.
Freezing produce yourself is much CHEAPer than purchasing it already frozen, especially fruits. I can't remember the last time I purchased frozen fruit, because it's too expensive and rarely goes on sale. Vegetables are a different matter, but it's still cheap to freeze your own.
It's certainly HEALTHY, especially if you buy the freshest local organic produce you can find. Unlike canning, freezing actually helps to preserve the vitamins and nutrients found in the fruit, so it's the best way to save them for future use.