If you want to blanch a lot of peaches, consider using a larger pot.
It’s important to leave some space in the bowl since the peaches will displace water.
Since blanching peaches is such a quick process, it helps to have all of your equipment ready and next to each other.
If you want to peel hard peaches, use a Y peeler to remove the skin.
Scoring the peaches will make it easier to remove the peel once you’ve blanched them.
If the peaches are on the riper side, use less time. If they’re a little firm still, keep them in for 60 seconds. Avoid leaving the peaches in the boiling water for several minutes or you’ll overcook them.
Move quickly to get the peaches into the ice water. The ice water will shock the peaches and stop them from cooking.
If the peel resists, you can use the knife to pull up an edge of the skin.
Use caution when cutting the peeled peaches since they’ll be slippery.
If you don’t freeze the peaches on a sheet, they’ll clump together when you freeze them. This can make it difficult to use them in a recipe.
