Peach processing, part I

I need a bigger stove!

Here is the setup I had on Thursday night as I processed the peaches for the dehydrator.  The pot on the left is for boiling them to loosen the skins, while the pot on the right is full of ice water to cool the peaches so that I can actually handle them to remove the skins.

Bobbing for peaches!

I only did as many peaches would fit in the pots at a time, so they wouldn't get too soggy while I worked on them.
The pits went in the garbage, while the skins got saved for the compost bin.

The newspaper is a must if you want to prevent peach juice from getting everywhere

Once the peaches were skinned and sliced I put them in an ascorbic acid solution to prevent browning.  My salad spinner worked really well for this step, because I could easily lift the basket out to get any stragglers without having to fish around in the peachy water. The newspaper is to protect the counter, and to keep the mess to a minimum.  Since it was me doing the work, any mess minimization strategy is good; I once managed to get molasses on the ceiling. In other words, I am a messy cook. My dad always used the newspaper to attempt to keep the juice from getting on the carpet as he carried the trays down to the basement (not that it worked - I take after him in that department). Once all the trays were loaded up and in the dehydrator, it was time to fire it up and wait. Tomorrow: dehydrated peaches!