On 8/18/2010 1:19 PM, Sandra Hendre wrote:
> Hi!
> I am just wondering why do all the books recommend the boiling water/
> ice water method for peeling peaches? Is it just for speed?
> I peeled afew for canning today with a potato peeler and canned them.
> Hope they will turn out OK.
> Any opinions would be welcome.
> Sandra

It's not only speed Sandra, it's ease of peeling. Dip the raw peaches in
boiling water for a minute then into ice water, makes the skins slip
right off. Generally it works like a charm, sometimes it doesn't.