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The National Center for Home Food Preservation continues to recommend peeling tomatoes for canning, unless specified otherwise, because most tested recipes were developed with the skins removed, and the processing times are based on peeled tomatoes. Skins may interfere with heat penetration during the canning process, leading to under-processing and potentially unsafe products. Additionally, removing the skins not only enhances safety by reducing the bacterial load but also improves the texture and flavor of the finished product. Tomato skins tend to leave tough, chewy bits and can impart a bitter taste to your canned goods.
For more information on preserving tomatoes, see Preserve it Fresh, Preserve it Safe: Tomatoes and Conservas Frescas, Conservas Seguras, Tomates.
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