With canning season upon us, it seemed like a good time to share this little tutorial. I was so happy to learn this new skill a few years ago. It is much easier than trying to cut the skin off a fresh peach, and saves a lot of time!
Put a large pot of water on to boil.
Once boiling, immerse the peaches in the water for about 30 seconds (this is blanching). Make sure each peach is mostly covered by the water.
Submerge peach in a bowl of ice cold water for about 20 seconds.
This stops the cooking and makes the peach cool enough to peel. 20 seconds is not a magic number. You can, and probably will, leave them in the water longer than that.
If you are working on a lot of peaches the water will gradually get warmer and will need to be replaced with cool. You can also continue to add ice cubes as needed.
The same technique can be used to peel the skins from tomatoes. Occasionally the blanching time will need to be increased to 45 seconds or a minute for tough skinned tomatoes.