You can easily slip the skins Moni, but peeling is definitely recommended because of the bacteria factor. Must be the fuzzy texture that harbors more bacteria. And the skin texture is not nice after canning.
If I was there we could whip it out in no time.

dip them in boiling water 30-60 seconds and then put them in ice water. skin will slip right off. that's the way we do them.

Most of my peaches have some bug or ants in the pits, that are split open. I will not peel them. I guess, I will keep cutting them open, rinse of ants, and then just freeze them for smoothies later. Thanks for the replies.

I always do it the way Robert describes. It is quick and easy. You can peel tomatoes the same way and I used to do that when canning tomatoes until I bought my tomato strainer that removes the peel for me.

We went picking about 3 weeks ago and peeled and canned a bushel worth of peaches. Definitely always peel (that fuzz would not be pleasant after the canning process) and slicing the peaches up to can gets rid of the pits (and bugs inside)

Well, I ended up taking the easy way out. My younger daughter has been dehydrating peaches. She slices them, but does not peel them. I decided to try her way.

Works just fine. Taste really good. :)

Moni

I canned some peaches this year and it was just too much work. My husband has been gone and I told him on the phone that I didn't think I ever wanted to do peaches again. He laughed and said that I say that each time I do peaches. I hope I remember that next time. The remainder are going to be turned into to peach pies and frozen today. Got to get started.