BLANCHING TOMATOES for COOKING & CANNING
Blanching is a cooking technique that helps preserve color, flavor and texture. VIDEO https://www.youtube.com/watch?v=UAnvLb64pJc
READY IN: 5mins
YIELD: 4 tomatoes
UNITS: US
INGREDIENTS
Nutrition- 4
- 2quarts boiling water
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.