BLANCHING TOMATOES for COOKING & CANNING

Submitted by clubfoody

"Blanching is a cooking technique that helps preserve color, flavor and texture. VIDEO https://www.youtube.com/watch?v=UAnvLb64pJc"

 

• Ready In: 5mins
• Ingredients: 2
• Yields: 4 tomatoes

ingredients

• 4 tomatoes (or as needed)
• 2 quarts boiling water

directions

1. Remove the core of each tomatoes and discard them. Cut a shallow "X" at the bottom of each tomatoes; set aside.
2. When water is boiling, transfer the prepared tomatoes and cook for 30 to 40 seconds. If cook linger, they'll get mushy.
3. Remove tomatoes from boiling water and plunge them in an ice bath. Leave tomatoes for 2 to 3 minutes.
4. When cool enough to handle, using a pairing knife, simply remove the skin from the flesh.