Home Canning in Cooking Posted April 24, 2006 I'm not denying that would be good stuff. But, it looks like it might be wanting for some citrus. Have you ever tried it with the addition of some lemon zest?Edit to add: they are peeling the tomatoes the hard way. If you score the skin at the blossom end of the tomato (opposite the stem) you can scald them for 30 seconds and the skins will peel right off after shocking them in ice-water. ←I haven't tried it with citrus, but I like it the way it is. I woul dthink the lemon might mess with the bourbon flavor...And yes, I use the same technique for peeling tomatoes as you do.