Cutting and Peeling Fruit for Canning
Each recipe will determine whether you leave the skin on or take it off the fruit when canning. Sometimes leaving the skin on your fruit is optional. Other times, the peel must be removed. Always follow your recipe for specific guidelines.
Similarly, you may wonder if cutting your fruit is necessary. The answer depends on the fruit. The fruit you select determines using it whole or cutting it into pieces. For example, fitting whole apples into a canning jar is difficult, but peeled apples cut into slices easily pack into a jar. You leave small fruit, like berries, whole. Peaches on the other hand can be cut in half or in slices depending on your serving preference.
To peel fruits such as peaches, apricots and tomatoes, place them in a pot of boiling water for 30 to 60 seconds or until the skins start to crack. Immediately dip in cold water. The skins will slip off easily.