On 2019-07-27 6:54 p.m., Terry Coombs wrote:
>
> Â* As a child I remember my grandmother preparing peaches for canning
> and jelly/jam making . I remember her dropping them in boiling water
> prior to skinning and pitting them . What I'm hazy on is what she did
> next . My memory says she slipped the skins off just as I do with
> tomatoes ... but that didn't work out so well for us today .


Are the peaches nice and ripe? I usually find that when I dip nice,
ripe peaches into boiling water for about 15 seconds the skins split and
loosen and can be easily removed.