Blanching peaches make the skin come off easily. This way you don’t have to spend a long time skinning peaches for peach pie or another recipe that uses lots of peaches. Blanching is when you take a fruit or vegetable and dip it in boiling water, and then into an ice bath. It helps vegetables stay crisp, and fruit skins to come off. This post also includes how to freeze peaches so you can use them later or in smoothies.
This is how to blanch peaches:
1. Bring a pot of water to a boil (the size of the pot depends on how many peaches your boiling). With a sharp knife (like a paring knife) cut a shallow “x” in the bottom of the fruit 1/4 inch deep.
2. Prepare an ice bath by pouring cold water and ice in a bowl. Set aside. Place peaches in boiling water for 60 seconds. Strain out quickly and place in cold water. Wait one minute. The peel should come easily off if you rub your fingers on it gently.
3. To freeze your peaches slice, half, or quarter them. Place on a baking sheet lined with parchment paper and freeze for at least six hours. After that transfer to freezer bags and freeze until ready to use.
I hope this helps!