Freeze Blanching Vs. Boiling-Water Blanching Peaches

We have been canning sliced peaches in syrup for years.  We have always used the boiling-water blanching method to peel our peaches.  Recently, I heard of people freezing peaches to peel them.  I thought we should give it a try to see if it worked better.

I found an amazing price on excellent quality peaches – $0.79/lb – and couldn’t pass it up!  Most peaches in our area are $2-2.50/lb.  I got two large cases of them.  We decided to freeze-blanch half of them and boiling-water blanch the other half.

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To boiling-water blanch we wash the peaches.  Then we dip them in boiling water for 60-90 seconds.

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Then we dip them in ice water for 15-30 seconds.

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Then we peel, pit, and halve or quarter them.  The peels come off easily.

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Then we pack them in hot jars, ladle hot honey syrup over them, complete the seals and water-bath can them.

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This year we added a cinnamon stick to each jar and they turned out excellent!

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After canning half using the boiling-water blanching method we brought out the frozen peaches.  They looked really pretty with the frost on them.

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We put them in a bowl of very warm water for a minute or so.  The peels started coming off while sitting in the water.

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We started peeling them and were surprised how very easy it was to get the peels off.  But we also noticed that the peaches themselves were much mushier than the boiling-water blanched ones.

photo 1 (32)And the more they warmed up, as we were peeling and cutting the others, the mushier they got.

photo 2 (30)It quickly became clear that they weren’t going to do well as sliced peaches in syrup.  They were just a big pile of peach mush.  We made a change of plans and decided to make them into jam.

photo 1 (35)

I think we will stick with boiling-water blanching from now on…it works very well for us and the freezing did not produce the results we were hoping for.

7 thoughts on “Freeze Blanching Vs. Boiling-Water Blanching Peaches

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