greetings to all from a seasonal lurker... I have 2 questions, if you
please: 1) why do tomato canning recipes call for the tomatoes to be
peeled? and B) I have a salsa recipe calling for both peeled tomatoes and
unpeeled tomatillos, onion, garlic, jalepenos, cilantro, brown sugar,
vinegar, Rose's limejuice, tabasco and the usual dry Mex spices. It's a
cooked salsa that I'd like to can. How to can- BWB or pressure? Since I
can't find a close recipe to follow, would 20 mins @ 10# psi ( sea level) be
adequate? Thanks in advance & regards, Bob