blurose
Garden Ornament
- Joined
- May 25, 2008
- Messages
- 313
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I think the only reason to deskin is due to texture references in the final product. I've canned tomatoes both ways without problems. In fact, I make it a practice to include some skin-intact tomatoes in my canned salsa for added texture. I use about a 70:30 ratio of deskinned to skin-intact tomatoes. I only char off and remove the skin on my chili peppers that will be used for chili rellenos, otherwise I just leave the skins on for both canning and freezing peppers.
