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    Home » How To's

    How To Blanch Peaches

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    Sep 13, 2022

    (updated Mar 16, 2024)

    by Kimberlee Ho

    Jump to Recipe

    Blanching peaches is an easy way to remove their skins for slicing, baking and/or freezing. This is the best way to preserve as much of the fruit as possible, too. The blanching method takes just a few minutes and it's the easiest way to remove peach skin for using in your favorite peach recipes or for freezing peaches.

    Try using blanched ripe peaches to make these great recipes: Peach Jam (without pectin) and Caramel Peach Upside Down Cake!

    Hold holding up a peach after blanching it.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Why you’ll love this method for peeling peaches

    • This is the perfect way to prepare whole peaches to freeze so you can enjoy them even after peach season is over
    • Blanching is a super easy method for getting the most out of your juicy peaches. This is a great method and it takes just a few minutes
    • Peeling peaches is tedious, especially if you have a lot of peaches. Peeling by hand with a sharp knife or vegetable peeler also tends to remove some of the fruit along with the fuzzy skin. This technique helps to produce skinless peaches while preserving as much of the fresh fruit as possible. Use peeled peach a peach crisp, peach galettes, peach cobbler or peach upside down cake!
    Hand removing the skin of a blanched peach.

    Ingredients & Substitutions

    Only one ingredient is necessary for this recipe: fresh peaches! Be sure you use ripe peaches rather than unripe, firm peaches.

    This technique also works for other ripe fruit such as stone fruits, nectarines and plums. Try this blanching process with tomatoes, too.

    Hand without it's skin being held up by a hand.

    Step-by-step instructions for how to remove peach skin by blanching

    Step 1

    The first step is to prepare an ice water bath by filling a large bowl with ice water and adding a handful of ice cubes to the bowl of cold water. Set aside

    Step 2

    Fill a medium or large pot with water so the water is about 4-6 inches deep. Place the large pot of water over high heat on the stove and bring to a boil.

    Step 3

    Using a spider tool or slotted spoon, gently lower peaches into the water. I recommend boiling 3-4 peaches at a time to avoid overcrowding. Depending on the size of the pot and the number of peaches you are blanching, you may need to work in batches. Alternatively, place the peaches in a large bowl and carefully pour the boiling water over top. Allow the peaches to sit in the hot water for 60 seconds then drain and transfer the peaches to the prepared ice bath.

    Note: I do not find it necessary to score the bottom of each peach with a small paring knife prior to placing in the boiling water. The skin is easy enough to peel off. However, if you would prefer, at bottom of the peaches, the. opposite end from the stem end, use a sharp, small knife to score the skin. Cut through the skin but not through the flesh, cutting a cross shape in the bottom of each peach.

    Step 4

    Boil the peaches for 60 seconds. This is a quick cooking process that enables the skin to be easily pulled away from the fruit without actually cooking the peach flesh. Drain and immediately transfer the peaches to the prepared ice bath (large bowl of ice water).

    Step 5

    Once the hot peaches are cool enough to handle, peel off the skin. The peel of the peach should remove very easily, leaving the fruit intact. Discard the peach skin. Cut the fruit into peach slices for baking or freeze the blanched peaches. Place peaches (sliced peaches or peach halves) in a single layer on a baking sheet and freeze at least one hour. Transfer the frozen peaches to a freezer-safe container or freezer bag and store in the freezer up to 6 months.

    A spider tool placing a peach in boiling water.
    Peaches inside a pot of boiling water.
    Boiling water being poured into the sink with the peaches in the pot.
    Peaches sitting in an ice bath.
    Hand pulling off the skin of a peach.

    Pro Tips 

    • Use this method for other fruit with skin such as nectarines, plums and tomatoes
    • Use ripe fruit that's still somewhat firm. Do not use completely hard or firm peaches that are underripe. And do not use peaches that are overripe or too soft

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    FAQs

    Why won't my peaches peel after blanching?

    If your peach skin will not peel away easily after blanching, they have not been boiled long enough.

    Do you need to wash your peaches before blanching them?

    Yes. Always wash your fruit before consuming, using in a recipe or freezing.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

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      How To Make Peach Jam without Pectin
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    Hand pulling off the skin of a peach.

    How To Blanch Peaches

    Blanching peaches is an easy way to remove their skins for slicing, baking and/or freezing. This is the best way to preserve as much of the fruit as possible, too.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 6 minutes minutes
    Course: All Recipes, Baking
    Cuisine: American
    Keyword: baked peaches, blanch fruit, blanch in baking, blanch in cooking, Blanch peaches, blanching peaches, how to blanch fruit
    Author: Kimberlee Ho

    Ingredients

    • Peaches ripe

    Instructions

    • Prepare an ice bath by filling a large bowl with cold water. Add a handful of ice cubes to water. Set aside
    • Fill a medium or large pot with water so the water is about 4-6 inches deep. Place the pot over high heat on the stove and bring to a boil
    • Using a spider tool or large spoon, gently lower the washed peaches* into the water. I recommend boiling 3-4 peaches at a time to avoid overcrowding. Depending on the size of the pot and the number of peaches you are blanching, you may need to work in batches. Alternatively, place the peaches in a large bowl and carefully pour the boiling water over top. Allow the peaches to sit in the hot water for 60 seconds then drain and transfer the peaches to the prepared ice bath.
      Peaches
    • Boil the peaches for 60 seconds then drain and and transfer the peaches to the prepared ice bath
    • Once the peaches are cool enough to handle, peel off the skin. The peach skin should remove very easily, leaving the fruit intact. Discard the peach skin and slice or chop fruit as desired for baking or freezing

    Video

    Notes

    • *I do not find it necessary to score the bottom of each peach with a small paring knife prior to placing in the boiling water. The skin is easy enough to peel off. However, if you would prefer, at bottom of the peaches, the. opposite end from the stem end, use a sharp, small knife to score the skin. Cut through the skin but not through the flesh, cutting a cross shape in the bottom of each peach
    • After blanching, cut the fruit into slices for baking or freezing. Place peaches (sliced peaches or peach halves) in a single layer on a baking sheet and freeze at least one hour. Transfer the frozen peaches to a freezer-safe container or freezer bag and store in the freezer up to 6 months
     
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