Whole

• 1). Place the peaches in a brown paper bag at room temperature to ripen.
  
  
• 2). Ripen the peaches until they yield slightly when pressed. Place the peaches in an airtight food-storage container.
  
  
• 3). Store the peaches up to four days in the refrigerator, preferably in the crisper drawer. Otherwise, keep the peaches segregated from raw proteins and cooked foods.
  
  

Cut

• 1). Mix together 1 tbsp. lemon juice and 1 qt. of cold water.
  
  
• 2). Dip the cut peaches in the lemon-water solution and set aside.
  
  
• 3). Wrap each piece of peach in cling film and place them in an airtight food-storage container or sealable food-storage bags. If using food-storage bags, remove as much air as possible prior to sealing.