Pits Hard to Get Out of Peaches??

kriswrite(zone 8)July 29, 2011

For 2 years now, I've canned peaches. Both years, I purchased my peaches from the same farm. Both times, the peaches look ripe and the peels come off easily when I blanch the fruit for 60 seconds. But with at least 99 percent of the peaches, it's a real chore to remove the pits.

Am I doing something wrong? Is there a trick I need to learn? Or are the peaches perhaps not quite ripe?

Thanks for your help.


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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Sounds like you are buying cling peaches rather than freestone? Freestones are usually ripe about a month to 6 weeks later than clings.

With clings I find it easier to just cut slices/wedges off rather than try to get the stone out cleanly. Wastes a bit but ends with better quality.

It also helps if you do the dip in boiling water then in ice water method of peeling rather than knife peeling.


    Bookmark   July 29, 2011 at 10:22PM
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Are they free pit peaches? Or cling peaches? If they are cling peaches, it is a pain to get the stones out.

I've found it is easier for me to cut the peach in half, remove the stone, and then blanch the peach to remove the skin. After blanching, the peaches are always wet and slippery, and I would always have a bit of difficulty just holding the peach steady to remove the pit.

    Bookmark   July 29, 2011 at 10:25PM
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kriswrite(zone 8)

I had no idea there was such a thing as cling peaches. That must be what I've been buying. Thanks so much for the advice!

    Bookmark   July 29, 2011 at 10:27PM
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I have a different problem, I can never get the skin to come off peaches. I cut an X in the skin and boil for 1 minute and shock in icey water. Maybe the peaches just aren't ripe enough, but I do make sure they are beginning to ripen.

    Bookmark   July 29, 2011 at 10:34PM
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val_s(z5 central IL)

Yep - freestone peaches are the way to go. We planted 3 of them a couple of years ago. Pits come right out.


    Bookmark   July 29, 2011 at 10:46PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

I cut an X in the skin and boil for 1 minute and shock in icey water.

No X and too long in the hot water. Once water is boiling just put the peach in a slotted spoon and dip it into the boiling water, 10-15 seconds and then immediately into the ice water. Let sit in the ice water for 10 mins. and the skins just rub right off with your fingers.

Types of peaches


    Bookmark   July 30, 2011 at 10:45AM
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