BLANCHING TOMATOES for COOKING & CANNING

DIRECTIONS

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