grow_my_own
Deeply Rooted
Hmmm. Everything I have ever read about canning says that the microorganisms that live on the outer skins of fruits and vegetables have to be destroyed in order to keep the food from spoiling & the safest way to do that is to remove the skins, especially in low-acid foods, and short of that, to pressure can anything that has a skin.
I am brand new at this and still learning, so I am certainly no expert by any means. I'm just going by what I have read and what my mom's best friend, who has been canning and pickling garden goodies her whole life, has told me as I have been picking her brain & asking her lots of questions while I am learning to do this. She has told me the only thing she has ever made in a water bath canner and left the skins on was pickles. Dunno why, but I'll have to ask her. I learn something new every day!
I am brand new at this and still learning, so I am certainly no expert by any means. I'm just going by what I have read and what my mom's best friend, who has been canning and pickling garden goodies her whole life, has told me as I have been picking her brain & asking her lots of questions while I am learning to do this. She has told me the only thing she has ever made in a water bath canner and left the skins on was pickles. Dunno why, but I'll have to ask her. I learn something new every day!
