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How to Blanch and Peel Veggies and Fruit

For anyone who has tried to peel a “mess” of tomatoes, potatoes, peaches, apples, bell peppers or any other thin skinned fruit of vegetable, you know that peeling with a knife or vegetable peeler isn’t any fun and is very time consuming not to mention the large amount of the “meat” of the veggie or fruit that is lost in the process.

Blanching

Blanching is a method of dropping the fruit or vegetable into rapidly boiling water for 30 seconds to 1 minute, then removing straight into cold or iced water to stop the cooking process.  Have you ever gotten a bad sunburn and later your skin peeled off?  Well, blanching is a similar process.

You’ll be amazed at how fast and efficient it is.  It is totally worth the time it takes to bring a large pot of water to a boil.  With tomatoes, cut a little x on the end opposite the stem.  When you put the tomato into the cold water the x will give you small handles to start the peeling.  If you are going to make an apple pie, apples will peel the same way.  Going to “put up” some of those nice bell pepper you grew this year?  Blanch them, that tough thin clear skin that makes the pepper hard to cut and eat will peel right off.  I thought that I’d freeze a large batch of beautiful white peaches that were so sweet this year.  I blanched them first to quickly remove the skin, then easily pushed out the seed and cut into quarters before filling some freezer bags.  Easy peasy

If the skin doesn’t easily peel off, almost by itself, increase the time in the boil.  Make sure you cool them in cold water for at least as long as they were in boiling water.

I still catch myself pulling out the potato peeler to quickly skin 3 or 4 potatoes, but any more than that, or if I’m trying to get the skin off of small red potatoes, I most definitely blanch them. – jughandle