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Peach scalding/peeling experiment
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. |
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