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?