Step By Step Guide On How To Blanch Peaches For Easy Peeling, Freezing And Canning That Also Preserves Flavor And Texture

The Bloom Ranch of Acton’s opinion on how to blanch peaches.

Blanching peaches have become our go-to trick in the kitchen—it’s a total game-changer. We love how easy it makes peeling peaches, not to mention how it keeps their flavor and texture spot on. If you’re like us and enjoy holding onto the best flavors of summer, blanching is hands down the best way to prep peaches for freezing or canning. It’s so simple: a quick dip in boiling water, then into an ice bath, and the skins come off like magic. We’ve been using peaches from Bloom Ranch of Acton recently, and they are perfect for this. The freshness and flavor are just incredible. Honestly, once you’ve tried blanching with peaches like theirs, you’ll see what we mean—it’s a great way to save a bit of summer for later.

Key Takeaways

1. What does blanching entail? Well, you boil your peaches for about 40 to 60 seconds until their skin splits. 
2. After that, you cool them down by placing them into ice water. 
3. Once your peaches are nice and cool, you'll want to start peeling them. Start by making a small cut at the base of each peach to get started. 
4. When freezing these peaches, here's what you do. Arrange your pit-free peach slices on a baking sheet, freeze them, then pack them into freezer bags.
5. For all you canners out there, listen up! Pack your peeled peaches into jars, pour some hot syrup over them, then process them in boiling water. Voila! You've got yourself some canned peaches.

Gathering Your Peach Blanching Supplies

Ready to blanch some peaches? First, gather all your supplies. Start with ripe peaches; each variety offers unique flavors and textures. So, choose wisely.

Next on your list: a large pot. You want to avoid overcrowding your peaches. Another necessary tool is a slotted spoon for lifting your peaches out of their hot dip. Lastly, prepare a bowl of ice water for your peaches to cool down in after they've been blanched.

No large pot? No problem! Other methods exist for blanching peaches. You can use a steamer or even a microwave. Just ensure the peaches' skin loosens without the fruit getting cooked. Now, with all your supplies in order, you are ready for the next step.

Preparing the Peaches for Blanching

Preparing these juicy fruits for blanching is a necessary step for the best results. No need for any special expertise here, just some patience and simple steps:

1. Picking the right peach variety is your first step. Go for freestone peaches, where pits separate easily from the flesh. Perfect for blanching, right? Look for Elberta, Redhaven, or Hale Haven varieties.
2. Next, clean your peaches thoroughly under running water. Eliminate dirt or pesticides with a good scrub, but remember to be gentle!
3. Ripeness matters too. Ideal peaches should yield slightly when pressed. Hard as a baseball? Not ready. Squishy like your stress ball? Overripe, unfortunately.

The Blanching Process Explained

Mainly, this technique aims to stop enzyme activity that may lead to loss of flavor, color, or texture—major blanching advantages.

To start, boil water in a large pot. Drop in your peaches one after the other. Whether you choose juicy Elberta or sweet Redhaven, each variety requires about 40-60 seconds in the hot liquid. Remember, our goal isn't to cook them but to loosen their skins.

Keep your eyes on those peaches while blanching. It is a signal to take them out once you see the skin start to split. It's best to use a slotted spoon for this task as it lets the boiling water drain off.

Properly Cooling and Peeling Peaches

Blanched peaches, you got them? Good, because cooling down is the next crucial step. Not only does this halt any further cooking, but peeling becomes a cinch too. Depending on the type of peaches you have, cooling times might vary.

Here's how you cool down peaches in no time:

1. Swiftly move your hot peaches into a bowl filled with ice-cold water.
2. Give them about a minute to cool, or until touching them won't scorch your fingers.
3. Once cool, dry each peach with a clean kitchen towel.

Now, onto the peeling! With one hand, hold your peach. In your other hand, take a sharp knife and make a small cut at the base. Now, starting from that cut, peel off the skin gently. If the skin doesn't come off easily, a little more time in boiling water for that peach should do the trick. Keep going until all peaches are peeled. And just like that, your peaches are ready for the next adventure: freezing or canning.

Freezing and Canning Techniques

First, slice your peaches - halves or quarters work best. Take out the pit and arrange the slices on a baking sheet. Make sure no two pieces touch. Straight into the freezer they go until firm. After that, pack them into freezer bags. Remember, we're all about keeping that fresh peach taste and texture intact!

Pack your peeled, pitted peaches into jars. Leave a slight gap at the top - about half an inch should do. Next, pour hot syrup, juice, or even plain water over your peaches; don't forget to leave a bit of space. Wipe the rim, place the lid, screw on the band, and you're good to go. Process the jars in boiling water for the time recommended for your altitude. Once done, take the jars out and let them cool.

Congrats! You've just become a pro at freezing and canning peaches. Enjoy that sweet summer flavor any time of the year. It is like bottling up the sunshine!

Frequently Asked Questions

What is the best way to blanch peaches?

The best way to blanch peaches is to first cut a small 'X' on the bottom of each peach. Then, place them in boiling water for about 30-60 seconds. Immediately after, transfer them to a bowl of ice water to stop the cooking process. Once cooled, the skin should easily peel off.

Why are my peaches not peeling after blanching?

It may be because they were not blanched long enough or the peaches were not ripe enough. Ensure that the peaches are fully ripe and submerged in boiling water for the correct amount of time. Following this, the sudden temperature change from the ice water should make the skin easier to remove.

How long to boil peaches to remove skin?

Boil them for about 30-60 seconds to remove the skin from peaches. However, the exact time can vary depending on the ripeness of the peaches. After boiling, immediately transfer them to ice water to stop the cooking process, making the skin easier to peel off.

Can you cut peaches in half before blanching?

Yes. This makes it easier to remove the pits and peel the skin. However, if you choose to do this, be aware that the peaches may lose some of their shape and texture during the blanching process.

Can you freeze fresh peaches without blanching?

Yes, but it may affect the texture and taste. Blanching helps to preserve the color, flavor, and nutritional value of the peaches. Without blanching, the peaches may develop a freezer burn or a mushy texture when thawed.

Is there a trick to peeling peaches?

Peeling peaches is tricky, but blanching them first makes the process easier. After blanching, the skin should easily peel off. Using a sharp knife also helps to peel off the skin without damaging the flesh of the peach.

What is the best way to prep peaches?

The best way to prep peaches is to wash them thoroughly, blanch them to remove the skin, and then cut them into your desired size. Remember to remove the pit before using the peaches in your recipe. This ensures that your peaches are clean, peeled, and ready for use.

How to pit a peach after blanching?

Cut the peach in half and gently twist the two halves apart. The pit should come out easily. Use a small spoon or knife to gently pry it out if it's still stuck.

Is it okay to refrigerate peaches?

Yes, it is okay to refrigerate peaches. However, keep in mind that refrigeration can slow down the ripening process. It's best to leave them at room temperature if you want to ripen your peaches.

Can I freeze peaches in Ziploc bags?

Yes, you can freeze peaches in Ziploc bags. After blanching and peeling, let the peaches cool, then place them in a Ziploc bag. Make sure to remove as much air as possible before sealing the bag to prevent freezer burn.

Which is better, canning or freezing peaches?

Both canning and freezing peaches have their benefits. Canning preserves peaches for longer, but the process is more labor-intensive and may affect the texture and taste of the peaches. Freezing is easier and maintains more of the fresh peach flavor, but the peaches must be used within a year for the best quality.

Do you have to add sugar to freeze peaches?

You do not have to add sugar to freeze peaches, but it helps to preserve their taste and texture. Sugar acts as a preservative and helps to prevent freezer burn. However, if you prefer a healthier option, freeze them without sugar.

 

For inquiries about our sustainable practices, wellness initiatives, or our organic produce, please click here to reach out. We’re here to answer your questions and welcome you into the Bloom Ranch community.

 

Bloom Ranch of Acton
31880 Aliso Canyon Rd, Acton,
CA 93510, United States
info@bloomranch.com
(661) 844-0776
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