Canning Tomatoes Once you pull the tomatoes from the blanching water, and have cooled them down, it is very easy to remove the skins and cut out the core, so that you can cut the tomatoes into the desired size. I like to use a cookie sheet to catch everything as I prepare the tomatoes.... then I'll take all of it, and run it through my juicer, along with the cherry tomatoes for my sauce. There is a tool that you can purchase that makes coring extremely quick and easy, but we don't have one of those either... a paring knife works just fine. I want some pretty good sized chunks of tomatoes, so most of them are just cut in half. (except for the larger ones, which will either be cut into thirds or quarters. I love my power juicer! I ran all of the cherry tomatoes through the juicer to create my sauce, and then added some fresh onion, garlic, bell pepper, and some Italian seasonings to it as well... not a lot, just enough to give some added flavor. I'll add a bit of this to each jar of tomatoes, as I pack them, and any that is left over will just go into a jar by itself. NEXT