On 2019-08-11 3:29 p.m., Terry Coombs wrote:
> 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 .
>
My needs are small now and I don't bother canning. My redcurrants are
ready for picking and I'm wondering whether or not to leave them for the
birds as I still have RC jelly in the pantry. I use it for Shrewsbury
Sauce but haven't cooked a leg of lamb for ages.