I know you are all just dying to know this information. 
If you are going to preserve crushed, quartered, or whole tomatoes by canning them you will want to have the skins removed. I learned this the hard way one year.
I had canned some crushed tomatoes, and when I went to use them I had bits of tomato skins floating all over my pan. After picking them out I realized the value of skinning the tomatoes first.
Here is how you can easily accomplish this task.
First, wash your tomatoes, and boil some water in a large pot. Once the water has started to boil, you can place a few tomatoes at a time into the pot. Take them out when you notice the skins starting to split. This only takes a few minutes.
Take the tomatoes out of the pot with a slotted spoon and place them into a bowl of cold water. Notice how the skins are already starting to slip off of the tomato.
Take the tomatoes out of the water and take the skins off. This should be able to be accomplished with just your fingers. Next, you can either can the tomatoes whole, quarter them or dice them.
See, that wasn’t so hard. Trust me, this is a step you don’t want to skip when you are canning tomatoes.
