How to Blanch Peaches: A Simple Method for Peeling Peaches

The purpose of blanching peaches is to quickly and easily remove their outer skins. By simply boiling the peaches and then placing them in an ice bath, you will find that the skin comes right off. Blanching ripe peaches or fresh peaches can be a good way to prepare large batches of peeled peaches for making popular peach recipes like peach cobbler, peach pie, peach ice cream, peach smoothies, or peaches and whipped cream. Blanching peaches takes less time and effort compared to peeling the skin off a peach using a peeler or a sharp knife—a process that can be time-intensive and might remove too much of the peach’s flesh.

Blanching peaches is a simple way to peel peaches and prepare them for your favorite recipes. This simple process involves a few simple kitchen tools. You will need a large pot for boiling water and a large bowl to hold cold water for an ice water bath. You can use this method to blanch a lot of peaches at the same time:

1. 1. Boil water. Bring a large pot of water on the stove to a rolling boil.
2. 2. Score the peaches. Using a sharp paring knife, cut an “X” at the bottom of each peach, taking care not to cut the flesh at the bottom of the peach too deeply.
3. 3. Boil the peaches. Place the peaches in the boiling water, completely covering the peaches in the water. Blanch them until you see the strips of the cut peel start to lift away from the flesh, about ten to twenty seconds.
4. 4. Cool the peaches. Using a slotted spoon, remove the peaches from the hot water and immediately place them in a large bowl of ice water to stop the cooking process.
5. 5. Dry and peel the peaches. After the peaches cool, dry them with a paper towel. You can now peel the peaches with your fingers; the peel should easily separate from the flesh. If it doesn’t, blanch the peaches again.

If you want to extend the shelf life of peaches or store them long-term, consider the following tips so your preserves stay fresh and your peach recipes boast flavor:

1. 1. Can the peaches. Create a long-lasting supply of preserves for dicing into a salsa, filling a peach pie, or topping off an ice cream sundae by canning blanched peaches. This involves adding the peaches with a fruit syrup to glass jars that you seal, boil, and then store long-term. You can prepare your own peach syrup or use apple juice to can peaches.
2. 2. Freeze the peaches. For long-term storage, you can freeze peaches by placing them in an airtight container and then adding them to your freezer, where they will keep for six months.
3. 3. Treat your peaches with lemon juice. After halving your peaches, you can toss them in a bowl with some lemon juice, which will help the exposed flesh maintain its color and stay fresher for longer. This is a short-term storage option.

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