If you're new to peeling tomatoes for canning, here’s a simple tip to know when they’re ready: keep an eye out for that first little skin split while they’re in the hot water. That’s your sign they’re good to go into the cold water bath! I try to sort my tomatoes by size so they blanch more evenly. And whether you're using Romas or beefsteaks, just remember, even if the water stops boiling, the skins will still split if it's hot enough. 👉🏻 You can watch the full video and grab the step-by-step

Canning Tomato Sauce - EASY PROCESS