It's a simple enough process.

You take your freshly picked peaches...

And dip them in boiling water to loosen the skin.

My sister said dip for 40 seconds, but at our elevation, I found a minute and forty seconds works much better. Then you cool them for a few minutes in cold water.

To be honest, I don't know if the cooling is a necessary part of the skin loosening process, or if it's just to keep you from having to handle hot peaches. Because that's the next step. Peel the skin off the peach, and cut it off the pit in thin slices.

The last step before freezing is to pour three cups of peaches into a 1-quart freezer bag. (Yes, I know there's only two cups in a quart. But a cup of sliced peaches has a lot of empty air, too.) Add sugar to sweeten and begin the formation of syrup (I used a half-cup per bag) and three teaspoons of a fruit preservative to keep the yellow color.

And that is how I spent my evening.

Alone. As the wife is in Central City for three days for a meeting. (And no, the little maskless heeler wouldn't eat dinner without her Alpha present.)

I enjoyed doing this by myself. It is the way my mother did this many times. I thought of her often during the process.

And these are peaches from one of her trees. Now frozen her way.

It's the best I can do.

Because I'll never again be able to eat peaches prepared by her hands.