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I use this method of peeling peaches when I'm making something that requires lots of skinless peach sections. Boil a large pot of water. Carefully drop the peaches into the boiling water and allow to sit in there for 20 seconds or so. The skin will begin to split. Remove peaches with slotted spoon and drop into an ice bath. After 10 seconds, grab the peach and pinch the skin with your fingers. The skin will slip off easily. I also use this method for peeling tomatoes.
The easiest way to peel a lot of peaches for canning or freezing is to bring a large pot of water to a boil and fill the kitchen sink with cold water. Drop the peaches in the boiling water for 30 seconds, scoop them out and put them into the sink. When cool, slip the whole skin right off the peach.
By Marna Goodyear from CT
The best way to peel peaches, especially if you have a lot of them, is to boil some water and drop them gently into the hot water with a slotted spoon. Let them stay in the hot water for about 1 minute, pull them out, and cool them under cold running water. After they are "boiled" and cooled the peels slip right off. If the skins do not slip off easily reboil them a little longer. Do not over-cook them however.
Then slice them and put them in a bowl with either Fruit Fresh (use directions on container) or lemon juice added to it to prevent discoloration, and a little natural sweetener if needed.
If I am making a huge batch of these to freeze in freezer bags I usually use the Fruit Fresh and sweeten them with a little non-diluted frozen apple juice concentrate (thawed), no sugar added type. They will keep in the freezer beautifully so you can enjoy them over the winter months. You may also can these peaches after peeling, just use the directions in the Ball canning book. Enjoy!
Source: My mother and I used to can a lot when I was growing up. This is just how we did it. I'm sure it was passed down from others that did canning and freezing.
By Donna Landrau from Salisbury, NC
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Does anyone know how to peel very ripe peaches easily?
By Patricia Engfer from Colorado
Just cut an "x" on one end and dunk them in boiling water for about 30 seconds, then into an ice water bath. The skin will fall right off. If your peaches are not ripe, the skin will stick. Don't boil them long enough to cook, just enough to get the skin heated up. This will be a bit messy but worth it.
I don't know if it was just my Peaches or if this will work on all Peaches, when they were nice and ripe, I would cut them in half, when I would Cut them in half then twist and have 2 halves, in the peace with the seed I can peel the skin off with a sharp knife from the tip to the stem then I would cut the other half in quarters and do the same, I do not cut in the groove I would cut on the side so when you twisted it apart half of the seeds stuck out to hold onto. I did not have to dip them in hot water if there was a spot where the skins stock I would just rub the back of the knife over that area to break the tissue between the skin in the peach and it peeled off quite easily.
This year when I put peaches in the freezer I tried using a potato peeler. It worked for me. The peel came off very thin so less waste, and much faster and easier than a knife.
I find that dunking them in boiling water works best and with less waste than any other way. It's best to have a sink of cold water with ice in it to put them in to cool down quickly after the dunk.
Place peaches on a slotted spoon and dip into boiling water for about 30 seconds, once cool the skin slips right off.
A serrated peeler works wonders on any soft fruit even tomatoes.