I am going to be canning a bunch of peaches tonight, and I know that you have to peel them first (and I know how to do it easy), but I got to wondering, why do I have to do it?
I have always done it. That is the way it was taught to me by my mother, but why?
The inside is the part that wants to rot, the out side is the protective coating (or so it seems). Why do we need to remove it to can the peach?