How to Peel Peaches for Canning

Canning peaches during the season makes them available year-round.

The arrival of ripe juicy peaches during the summer is eagerly awaited. The short storage life of fresh peaches is extended by canning them. Your favorite recipes for peach cobbler, cinnamon peaches and cream or any other dish made with this delicious fruit is available year-round in your pantry. Processing peaches for canning is made much simpler by removing the skin without having to peel each one with a paring knife. Blanching the peaches is a process used to remove the skins.

Things You'll Need

• Large pot
• Sharp paring knife
• Wire basket
• 2 large tubs
• Ascorbic acid solution

Instructions

Preparing For Peeling Peaches

1. Heat a large pot of water on the stove at medium-high heat until it boils.

2. Wash the peaches thoroughly and separate those that are bruised, bird-pecked or otherwise unsuitable for canning. Cut a small X with a sharp paring knife in the end of the peach opposite the stem.

3. Place a bowl or tub that is at least twice as large as the wire basket next to the stove top. When the wire basket is full of peaches it will displace a lot of water, requiring a large container of cold water.

4. Fill the bowl or tub halfway full of cold water - but still deep enough to cover the basket of peaches - that is approximately 45 degrees F. The water will heat quickly when the hot peaches are immersed into it.

5. Place the same size bowl or tub filled halfway with ascorbic acid solution, according to package directions. This will keep the peaches from darkening.

Peeling The Peaches

1. Place the peaches gently into the wire basket and immerse it into the pot of boiling water until the peaches are completely covered. Leave the peaches in the boiling water for 30 to 60 seconds until the skin begins to separate from the pulp. Raise the basket out of the pot and allow the excess water to quickly drain off.

2. Immerse the basket of peaches immediately into the tub of cold water completely covering the peaches.

3. Use your hands to gently pull back on the flaps of the skin where the X was cut and slip the skin from the fruit.

Tips & Warnings

• Freeze all peelings and sound pieces of fruit to make into fruit jelly or jam at a later date.

• Use a solution of 1 tsp. or 3,000 mg ascorbic acid (Vitamin C) per gallon of water to dip peaches into, or simply mix according to the label's directions.

• Use only fresh peaches that are of good quality for canning purposes.

• Wash peaches carefully to remove chemicals or other residue.

• Under-ripe peaches require 30 to 60 seconds longer than ripe peaches in the boiling water.

References

• Clemson Univesity: Preserving Peaches
• Missouri State University: Peaches
• University of Florida: Selecting, Preparing and Canning: Peach Pie Filling