Same thing sort of applies to canning tomato juice.
The method I have used in the past is to dunk the tomatoes in boiling water until the skins crack. Then transfer them to a sink full of cold water to cool them down. Next I would peel, core and run them through a food mill to get rid of the seeds. What was left was thick tomato juice that I would simmer for 15 minutes, ladle into jars and water bath can for 35 - 40 minutes.
But today I decided to take a shortcut. I cored the tomatoes, cut them into large chunks and ran them through my blender. Now, it might have helped if I had the good sense to taste some of the resulting pureed tomatoes, but I didn't. Not until I had blended the whole 50 lbs worth, minus those we ate.
Turns out it is not as bad as it sounds. The result of my efforts was that I have 25 pints and 12 quarts of a cross between crushed tomatoes and tomato sauce. I can use this in any number of recipes calling for tomatoes. And if I am not fussy about having tiny lumps in my tomato juice, I can drink it as well.
But I should have remembered Dad and his shortcuts. They rarely turn out as planned.