In this post I am going to break down how you blanch peaches. It is a simple enough process, way easier than any other method to peal peaches in bulk, but it can get a little juicy and messy. The juicy mess is a necessary evil of the process. Make sure to bookmark this post for when your peach tree is ripe and you are drowning in fresh summer peaches!

3 Steps to Blanch Peaches

  • Boil your whole peaches in a very large stock pot. The larger the better because then you can boil more at once.
  • After you boil the peaches for 5 minutes, scoop them out with a slotted spoon and place them in a large bowl of ice water.
  • Let the peaches cool for 5 minutes in the ice water, then grab a peach and rub your finger firmly across the skin. The skin will rip and you can slide it off, sometimes in 1 whole piece. How satisfying!

After you have peeled the peaches, I like to slice them up or mash them, and put them into large measuring cups. That way I know exactly how much I have and how many recipes I can make.

What can you make with Blanched Peaches?

Many things! Here are a few:

You can also bag blanched peaches up in airtight bags and freeze them. Peaches can be frozen for up to 12 months. They are great to throw in some smoothies or bring out for baking long after summer has gone and there are no good fresh peaches to be found in the stores.

When freezing, I recommend first placing them on a cookie sheet in single layer and freezing for 3 hours. Once frozen, place them in a bag so they don’t all stick together in 1 large clump. I also like to freeze the peaches in many small bags so that I can just take out as much as I need and not waste any.

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