Do you have peaches and want them peeled quickly and easily? Learn how to peel peaches for pies, canning, freezing, or any other peachy creation - plus a few alternative tricks if you're only working with a small batch.
It's peach season! Fresh peaches come once a year so it's the perfect time to enjoy them in fresh recipes and to preserve as much as we can as well.
Peeled peaches are essential for canned peach pie filling, and canned peach halves, but are also great for dehydrating and freezing.
I focus on the blanching method of peeling peaches in this post, but If you're only wanting to peel a few peaches, don't worry, read on for alternative methods for peeling smaller batches or firmer fruit.
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What You'll Need
Aside from the peaches, you likely have everything you need already!
- Ripe peaches - Read next section on how to choose the best peaches.
- Stock Pot - This is for blanching the peaches.
- Large Bowl - To hold the ice bath that will stop the cooking process.
- Slotted Spoon - To safely lift the peaches from the hot water.
- Paring Knife - For scoring the skin and to remove any stubborn spots where the skin is sticking.
How to Choose the Right Peaches for Peeling
The best peaches for peeling and processing are ripe freestone peaches. Here's what to look for:
- Choose freestone varieties over clingstone. Freestone peaches fall away easily from the pit. As the name implies, clingstones stick to the pit making it hard to slice. Late season varieties tend to be freestones, but ask your farmer to be sure!
If you do end up with a clingstone variety, no problem- just cut around the pit with your paring knife as you process. - Check the color around the stem. If the color is still green it is most likely still hard and needs time to ripen.
- Does it smell peachy? While this isn't always foolproof - it is one tool that may help give you an indication if it is a ripe peach.
- Do the squeeze test. When you gently squeeze with the pads of your fingers (not tips), there is some give- in fact you can tell if you squeeze any harder you will bruise the peach. This is a ripe peach.
How to Peel Peaches
Step 1: Score an X on the bottom of the peach. I sometimes forget to do this-it's not a big deal, but it does help.
Step 2: Boil enough water to conformably fit your peaches- you can do this in batches if you have a large amount to process.
Step 3: Boil for 30 seconds to 1 Minute.
Step 4: Remove with slotted spoon and place into ice water.
Step 4: Remove and peel with your fingers- the peel should rub right off.
Step 5: Set aside and use according to your recipe.
How to Peel Peaches: Alternative Methods
The blanching method is best if you need to peel a large amount of peaches for canning, freezing, or baking. But if you only have a few peaches to peel, boiling a big pot of water may seem more trouble than its worth. In those cases, here are my suggestions:
- Microwave - Score an X on the bottom, then microwave for 30-45 seconds. Let cool or keep a bowl of ice water nearby and peel after they have cooled.
- Paring knife - If all else fails, or use your trusty knife. This is great to use with firmer peaches as well. Start at the shoulders.
Troubleshooting
Sometimes you may get a stubborn peach that despite your best efforts, is not peeling easily.
Possible Reasons:
- The peach isn't fully ripe
- The variety just does not peel as easily.
What to do:
- Try to dip it in the hot water again for another 30 seconds and try again
- If that doesn't work, just grab your paring knife and cut off the peel.
According to the The Perfect Peach by the Masumoto family, some newer varieties of peaches don't peel as easily as others. The blanching method works best with heirloom varieties.
FAQ
Not always! When canning or jarring it is required for safety and texture, but when it comes to fresh recipes like pies, cobblers, etc, it's really up to the cook. Some people desire a smoother texture and may find the skin annoying. Personally, I usually don't skin my peaches unless I am canning.
Related
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How to Peel Peaches
Do you have peaches and want them peeled quickly and easily? Learn how to peel peaches for pies, canning, freezing, or any other peachy creation.
Materials
- Ripe peaches
Tools
- Stock Pot - This is for blanching the peaches.
- Large Bowl - To hold the ice bath that will stop the cooking process.
- Slotted Spoon - To safely lift the peaches from the hot water.
- Paring Knife - For scoring the skin and to remove any stubborn spots where the skin is sticking.
Instructions
- Score an X on the bottom of the peach.
- Boil enough water to conformably fit your peaches- you can do this in batches if you have a large amount to process.
- Blanch for 30 seconds to 1 Minute.
- Remove with slotted spoon and place into ice water.
- Remove and peel with your fingers- the peel should rub right off.
- Set aside and use according to your recipe.
Notes
- Chose ripe, ideally freestone peaches.
- Keep a paring knife handy to cut off any stubborn peel
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