K-State Research and Extension

Yes! That extra time is important and time well spent for safely canned tomatoes. This is true for any produce that is canned. For example, potatoes, peaches, and apples are also peeled before canning.

According to the National Center for Home Food Preservation, “Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly. Blanching also helps, but the vital controls are the method of canning and making sure the recommended research-based process times found in the USDA’s Complete Guide to Home Canning are used.”

Easily peel tomatoes by dipping them in boiling water for 30-60 seconds or just until the skins split. Then dip in ice water, slip off the skins and remove cores. See how at https://youtu.be/diZGx8RZAd0. This method can be used for peaches or nectarines.