Saturday, August 24, 2013

How to Peel a Peach

This post will give an easy way to peel larger quantities of peaches for cooking, canning and etc.  Begin by buying fresh ripe peaches.  Seems like a given but you really want to be sure you have ripe peaches to ensure the best results of your peach project.

Once you have your peaches home, the first thing to do is to bring a pot of water to boil in order to blanch the peaches.  I prefer to do my peaches in batches but you can do them all in the same batch if you like and if you have a pot big enough.  You will also want to have a large bowl of ice water prepared.

Using a sharp paring knife to cut a small 'X' in the skin of the peach at its base.  This will help with peeling after you blanch the peaches.

Blanching will loosen the peach skin making them easy to peel.  Place the peaches into the pot of boiling water (be sure to have enough water so you are able to submerse the peaches entirely).  Blanch for 40 seconds.  This should be adjusted up to a full minute if the peaches are under ripe. 

Using a slotted spoon, remove the peaches from the boiling water and place in the ice bath.  Allow them to cool for about a minute.  Do not skip this step!  Its important to cool the peaches again to stop the cooking process quickly.  Remove them and allow to dry or pat dry.

The peach skin should easily pull away using your fingers or a paring knife.  If the skin does not remove easily - repeat the blanching process for a short time longer, place in the ice bath and try peeling again.

The end result is a peeled peach that's ready to pit and put to work creating your next peach delight!

Whatever the reason you need peaches, you know have an easy method to peel them.  Blanching also works well for peeling tomatoes, plums and nectarines.

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