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

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/

>

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.