I've been canning for about 11 yrs. now, but I always seem to have problems preparing peaches for canning. I finally learned that for years I was buying cling peaches instead of freestone; no wonder I had such trouble getting the pits out. So this year, I made sure to buy freestone peaches. But I bought them rather late in the season, when only Albertas were available locally. I've had no trouble with removing the pits - but boy, they aren't easy to peel!

I'm using the traditional boiling water, then ice water method. Sometimes it works, but often it doesn't. I'm wondering if it's simply the type of peaches I purchased. They are quite thick-skinned - and if I'm willing to let them really sit in that boiling water for a bit, the peels slide off (but then the peach is mushy).

Thoughts? And is there a list somewhere of the best peaches for canning?

Thanks,

Kristina