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I've never heard of anyone trying to de-fuzz a peach, so this isn't a direct answer: It might be simpler to just use nectarines. It's a myth that it's a cross between a peach and a plum. They are the exact same species, the nectarine is just a peach with the fuzzless recessive genes.


My opinion- I haven't done rigorous testing: Canning softens the interior of the peach but when I have (in my laziness) left the skins on they stay tough and quite unpleasant tasting. I doubt it has any effect on the longevity of the product but it would make it a little less pleasant and versatile.


You can use an old tooth-brush it will give better results


Meh, How Bad Could it Be? Been eating peaches with these things for as long as I can remember. I seem perfectly fine and nothing every happend to ... OMG ALIENS!! AHHH!!! Harmless Callus Tissue Anyways, more seriously, they're absolutely harmless and are just extra tissue called callus tissue, as sourced from these: ...


I'm having a look on here, already being a member on the Garden and Landscaping section. My horticultural knowledge tells me those white bits aren't anything to worry about, they're just callus tissue (bits of undifferentiated cells) which are not uncommon in the flesh around peach pits. I'll admit the picture isn't a sufficiently good close up to see ...


Freezing 1) Wash and peel the ripened peaches. Peel them the same way you do tomatoes - boil water, drop the peaches in for 1 minute, then drop them into ice water. The skin should just slide right off. Slice in half and remove pits. You can leave them in halves, quarter them, or slice them. I prefer slices. 2) Mix w/ sugar & ascorbic acid. Dissolve ...


You don't HAVE to peel the peaches to can them, that's just how most people prefer them. I've canned them with the peel on and it turns the syrup a lovely pink colour, and as far as I could tell, didn't affect the taste of the peaches.


Simple... drop the freshly picked peaches in cold water in the sink and wash them with clear water and a dishcloth as you would a dish. It isn't difficult (quick and easy) and you keep all the nutrients that are contained in the skin.


I would recommend a vegetable brush like you would use to clean dirt off of potatoes.


Quarter or eighth, lay out on a baking sheet, freeze overnight, and bag. They will keep frozen for a year. My mom used to make a pie crust and put a bag in the crust, fill with peaches, seal the peach bag, bag the whole thing and stuff it in the chest freezer. Then, in the depths of winter, you could whip out a peach pie in about as long as it takes to ...


Blanching should make it very easy to peel the peaches. Descrip Video When I blanch tomatoes, the critical thing is to leave them in the boiling water long enough so that the skin splits and will simply pop off with a little pressure from your hand. Things should work the same way w peaches, and it's not really all that bad of a chore.


The last few years, I've canned both peaches and pears leaving the skins on. They are a bit tough after canning but I love them both that way. I also don't add sugar to the water unless I'm canning them for someone else. If the peaches are ripe, they taste fresh off the tree. Awhile back, Dr. Oz told his audience the 5 fruits that are high in sugar content ...


I too like the skin for nutrition and color. I've found to fill a bucket half full of peaches. Next turn on your water hose to get that hard fsst spray and wash the fuzz out of them. It doesn't remove it all but that left is negligiible. Now you don't have to peel them, You have a beautiful color for your jam/jelly/cobbler and after boiling and ...


I use a damp paper towel. Typically I give the peach a rinse in case there are pesticides, then rub them with a paper towel which I compost. It's one of the few things I use paper towels for, but I find it works better than a cloth in this case.

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