How to Blanch Peaches

If you are so fortunate to have some fresh peaches you probably will want to eat them fresh with nothing other than maybe a little whipped cream. However, there are several recipes that call for blanched peaches, so you should understand the process. Also, if you have so many peaches that you cannot eat them all at once or enough to put aside for the winter months, then blanching them is a required process before freezing.

Difficulty:

Moderately Easy

Instructions

1. 

   Peaches are quite perishable so if you are preparing them for storage, do so as soon after picking as possible to retain as much freshness as possible. To prepare for blanching, wipe off any particles or use a quick rinse in the sink or under the hose. Do not cut or trim off any bruises. If there are any stems, remove them with a couple of twists.

2. 

   Start a pot of water for boiling. The size of the pot will depend on the number of peaches you have to prepare. It is best to work in batches of 10 peaches at a time. Keep the pot covered to hasten the process.

3. 

   Drop whole peaches into the rapidly boiling water, making sure they are completely submerged. Cover the pot and bring back to a rolling boil.

4. 

   After about 5 minutes, remove the peaches carefully with a large slotted spoon and place them directly in a large bowl of ice water. They will bruise easily so be gently. At this point the skins will slip off easily in your hands, once the peaches are cool enough to handle. Remove the skins. If you wish to remove the pit at this time, the peach can be sliced in half and then quarters and the pit can be pulled out or cut out depending on the kind of peach you are working with.

5. The peaches are now ready for your favorite recipe or freezing method.