Blanching peaches

[margarita888]

I've been feasting on peaches the last couple of months, and bought a 30+ lb box of peaches that are soooooo yummy. I bought it with the intention of freezing them. Question is: would blanching them affect their 'raw-ness'? I would just be dipping them in hot water for a couple of seconds just to loosen up the skin. I don't want to peel them with a knife because I tend to get a little too much meat off as I peel the skins, and the only other time the skins come off easily is when they're just about a little too ripe.

[green jeanie]

why peel?

i just slice and freeze and chuck em in the blender

[RawKnitster]

I wait until the peach is perfectly ripe. At that point the skin peels off.

[margarita888]

why peel?

i just slice and freeze and chuck em in the blender

Because I like to eat them instead of blending them and the fuzz makes me feel like I'm choking on them.

[Aleesha Sattva]

blanching takes them from raw... to not raw.

[k8sl8]

A "few seconds" to loosen the skin does not cook them. You can see very plainly if you leave them too long. When you slice it in half you can see a "cooked" ring if you leave them too long. I did exactly the same thing with peaches and also like them peeled when frozen. DH eats them on ice cream and hates the skins so mostly for him.

Just be careful and err to less and you'll be fine.

[green jeanie]

i have noticed that if i half them and freeze them and then run water over them the skin comes off really quickly.

the rest of it is still frozen

protected from the heat rays :)