Peeling/ skinning

Discussion in 'Fruit, Nuts & Vegetables' started by foamheart, Jun 8, 2013.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have canned, I know about throwing a peach in boiling water, then back to cold and skinning it, or peeling it depending upon your region.

    Is there an easier way to get the outer peel off without degrading the peach?

    I am wanting to make some apricot liquere, I want to skin 'em and pit 'em before maserating them with booze for a month. I am sure even mashed they would work, but then you have to speed loads of time filtering out all the small "stuff".

    So any easy country secrets about peeling?
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Ohhhh foam!  I have a new toy that I have fallen in love with.  Pampered Chef has a serrated peeler that just barely takes the "meat" off when peeling veggies and/or fruits.  I know there are some others that are not that brand.....but I truely want another one....I use mine all the time.

    If you can find a person selling them...will be able to order one....and I think some other places online carry them too.

  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Cool I know a Pamper Chef. The hot to cold shock did not work, Turned them mushy. The Georgia peaches supposedly just showed on the truck peddlars on the side of the road also. Those folks in Georgia oughta appreciate their good fortune. Peaches onions and peanuts...... peach butter...Mmmmmmmm.

    Sending my Pampered Chef an Email. Thanks Kat. It is an offset peeler? I have been wanting to try one anyway.
    Last edited: Jun 8, 2013
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Not sure about the offset...almost works like a razor blade from the days gone by....very thin strips come off the "veggi" or fruit you are peeling.  Use it on carrots...ripe maters...taters...peaches...apples ....anything.


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