No, never did ice bath or the cone thing dealy...I don't mind the seeds and skin in the sauce. By the time the tomatoes boil down and cook, the skins are so thin that you don't know the skins are in the sauce. My paternal grandparents did it the same way...I learned from watching them. They were transplants from KY and knew how to can and cook tomatoes and all kinds of veggies. My grandmother would even pickle tomatoes...red and green ones. Haven't tried that yet!!
