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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.

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 ...

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 ...