bobdrob wrote:
> 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?

Because most people find the peels to be ... distracting.

> 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

Without seeing the recipe to determine if it's acid enough to BWB, ask
these people their opinion:

http://www.uga.edu/nchfp/

B/

>