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.
To boiling-water blanch we wash the peaches. Then we dip them in boiling water for 60-90 seconds.
Then we dip them in ice water for 15-30 seconds.
Then we peel, pit, and halve or quarter them. The peels come off easily.
Then we pack them in hot jars, ladle hot honey syrup over them, complete the seals and water-bath can them.
This year we added a cinnamon stick to each jar and they turned out excellent!
After canning half using the boiling-water blanching method we brought out the frozen peaches. They looked really pretty with the frost on them.
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.
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.
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.