On 8/11/2019 2:41 PM, graham wrote:
> On 2019-08-11 1:05 p.m., U.S. Janet B. wrote:
>> On Sun, 11 Aug 2019 14:59:02 -0400, Dave Smith
>> > wrote:
>>
>>> This afternoon I picked up some peaches to make a pie. I had hoped my
>>> wife would peel them while I made the pastry. No such luck. She was
>>> busy, but she suggested I try scalding them to loosen the skins. That
>>> reminded me of the discussion here a weeks or so ago.Â* I noted the
>>> approximate times it took to work.
>>>
>>> Since we had a few nice, ripe peaches left over in the fruit bowl I
>>> started with them.Â* I gave them two minutes in a pot of boiling water
>>> and then dunked them into cold water so I could handle them. I just had
>>> to pierce the skin to start it and then I could peel it off with no
>>> effort.Â* The notÂ* quite as ripe ones needed about another minute. The
>>> two that were a little under ripe were s another store. They got
>>> about 4
>>> minutes and were easier to peel than they would have been without the
>>> scalding, but the skin did not fall away like it did with the ripe
>>> ones.
>>> The skin had to be pared off with a knife.
>>>
>>> Â* The pie is in the oven now.Â* The timer just went off for the oven to
>>> be turned down.
>>
>> I am surprised about the length of time.Â* When I canned peaches I got
>> them direct from the fruit farm and they were ripe (if you snugged
>> them in your palm your could feel that there was some give, same way
>> you would check an avocado or tomato)Â* I would put them in boiling
>> water for 30 seconds or less and the skins would slip off.
>
> That's my experience too.
>

Â* Our recent peach frenzy worked well with between a minute and a
minute and a half . Next time try cutting a shallow X on the bottom of
the peach . A nice ripe one will almost jump out of the skin .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !