Wednesday, July 14, 2010

Blanching and Peeling Fresh Tomatoes

I have finally gotten my first tomatoes from my garden, and I am super excited!  Yesterday was the first time I finally had enough to do anything with, and I thought it would be the perfect time to share how I blanche and peel my tomatoes for freezing and canning. 

Before I start I want to apologize for the bad quality of my pictures.  I had my husband and 7 year old son helping so I didn't get the chance to get as many pictures or as many good pictures as I had hoped.  I plan to replace these later.

1.  Rinse and clean tomatoes.

2.  Place a large pot of water on stove to bring to a boil.

3.  While water is coming to a boil you will want to cut the stems out of the tops of the tomatoes.  I also cut out bad spots or bruises at this time.


4.  Flip tomato over and cut a small "x" on the bottom of the tomato.


5.  Once water has began boiling fill a sink with cold water and ice.

6.  Place tomatoes in boiling water and let them sit in it for one minute.  I only put a few at a time in the pot because you want to get them out of the hot water as quickly as possible.


7.  Immediately after removing tomatoes from boiling water you will want to place them in the sink of cold water and ice to stop the cooking process.

8.  The tomatoes are now ready to peel.  If you gently pull the skin starting at the "x" it will come off easily.

9.  Once the tomatoes are peeled they are ready for use in your recipes. 

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