In article >,
"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?

I'm just guessing but I think it's a matter of aesthetics -- you don't
or won't have floating tomato skins in the product. I suppose you could
fish them out of the tomatoes when you use them. Or not. I'm not
overmuch fond of tomato peel in my spaghetti sauce.
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.