Whether you shop in an old time grocery store, a roadside stand or your town’s weekly farmer’s market, you’re going to see lots of peaches for the next couple of weeks. Oh, the glory of end-of-summer fruit, especially peaches! There’s so much out there that you can get in enough to eat out of hand but still have enough to “put by” for during the winter.
Like in peach pie or crisp/cobbler (freeze for up to 6 months) or chutney.
So many of these and other recipes say “peel the peaches” and most don’t tell you how. Including mine.
So right here, in case you want to make any of those recipes I mentioned or the peach chutney I am posting here, are the how-tos of peeling peaches:
Wash the peaches (photo 1). Bring a large pot of water to a boil and add the peaches (photo 2). Cook for 20 seconds. Drain under cold water. With the tip of a sharp knife, pierce the skin at the stem end and pull down the skin, which will come off easily (photo 3). When all the skin has been removed, cut the peach in hlf (photo 4), remove the pit and slice, chop, etc.
- 4 pounds ripe peaches, peeled and cut into slices
- 1-1/2 cups cider vinegar
- 1-1/2 cups sugar
- 1 small onion, chopped
- 1/2 cup golden raisins
- 1/3 cup dried currants
- 1 small red bell pepper, deseeded and chopped
- 2 tablespoons mustard seed
- 1 ounce crystallized ginger, crushed
- 2 dried red chili peppers
Place the peach slices and cider vinegar into a saucepan and bring the ingredients to a boil. Lower the heat and cook for 10 minutes. Add the sugar, onion, raisins, currants and bell pepper. Stir to combine ingredients. Add the mustard seed, ginger and chili peppers. Cook mixture at a bare simmer for about 1-1/4 to 1-1/2 hours or until the mixture is thick, stirring occasionally. Remove the chili peppers if desired. Pack into hot, sterilized jars according to manufacturer’s instructions, or refrigerate in tightly closed plastic containers. Keeps for about 2 months in the refrigerator.
Makes about 3 pints