I love the Ball Blue Book Asian style plum sauce recipe, sweet and sour with ginger. I haven't made it in over ten years, and since then I have gotten a Victorio style food mill. I don't remember peeling the plums when I made it but then I made it with big red plums back then. I got a whole much of about 2.5 diameter little red plums for this sauce and I'm wondering since they have a larger peel to pulp ratio if I should plan on running them through the food mill like I do tomatoes after I pit them. I don't really want to but I will if I need to!