canning peaches with skin on?
So we were canning peaches the other day and the question came up - Since I eat my peaches without peeling them, is there any reason to peel them before canning them?
I notice apricots seem to always be canned without peeling the fuzzy skin off, but peaches say to peel them. Is it because the have more fuzz? When we wash them we rub them to knock off most of the fuzz.
In the end we did can one pint (out of 21 quarts) with slices that had the skin left on to try them.