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| 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,
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Follow-Up Postings:
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| Different varieties are easier to peel than others it's true. I can't speak to Albertas as we seldom find them available. But 3 years back wife and I switched to one of the micro peelers made especially for peaches, tomatoes, and other soft skin fruit. Ours is a Zyliss brand but Oxo and several other brands are available and they usually range from $5 to$8 in cost. They are often called micro-peelers or serrated soft skin peelers or just plain peach peelers. And they make a world of difference. MUCH easier and faster than the hot water dipping method and no soft over-boiled peaches. Just something to consider. Dave |
Here is a link that might be useful: Ayliss soft skin peeler
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| I never knew such a thing existed! Thank you! |
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