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. 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. 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. The not 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.

The pie is in the oven now. The timer just went off for the oven to
be turned down.

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. 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. 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. The not 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.
>
> The pie is in the oven now. The timer just went off for the oven to
>be turned down.

I am surprised about the length of time. 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) I would put them in boiling
water for 30 seconds or less and the skins would slip off. Red on the
outside of the fruit doesn't mean it is ripe. Maybe you have a
different type of peach where you live. Your timing would have given
me a fully cooked peach.
Janet US

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. 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. 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. The not 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.
>>
>> The pie is in the oven now. The timer just went off for the oven to
>> be turned down.
>
> I am surprised about the length of time. 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) I would put them in boiling
> water for 30 seconds or less and the skins would slip off.

That's my experience too.

On 2019-08-11 3:05 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. 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. 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. The not 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.
>>
>> The pie is in the oven now. The timer just went off for the oven to
>> be turned down.
>
> I am surprised about the length of time. 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) I would put them in boiling
> water for 30 seconds or less and the skins would slip off. Red on the
> outside of the fruit doesn't mean it is ripe. Maybe you have a
> different type of peach where you live. Your timing would have given
> me a fully cooked peach.

There are a number of peach cultivars. These were clingstone peaches.
Most people use cling free peaches for canning, because the pits pop
out easily. Perhaps there is a difference in the skin.

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 !

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.