Within mere moments, the sugar will pull enough moisture out of the peaches to create a flavorful and concentrated syrup which will be partially soaked back up by the peaches during freezing. Now the last step is to suck out as much air as possible. I'll tell you why later. Now I know what you're thinking. The bag plus all the moisture is going to slow freezing resulting in large crystals which will make the peaches mushy. But keep in mind, sugar is hygroscopic. So it's going to hold on to as much water as possible helping to keep those crystals nice and tiny.When freezing poultry, buy a whole bird and cutinto parts for fast, efficient freezing.