My Wife has been canning tomatoes and salsas for many years, with great sucess. This year she tried something new, leaving the skins of the tomatoes on. The salsa taste great and it has a wonderful deep red color. However, we were told that canning books in the past insisted that canning tomatoes with the skins on would not keep. Is this true or is it an old tail? Any help on this matter would be great.
Thank You
PS. She has also canned pears with the skins on and they were great and have lasted now for a year.