BLANCHING TOMATOES for COOKING & CANNING

photo by clubfoody

- Ready In:
- 5mins
- Ingredients:
- 2
- Yields:
-
4 tomatoes
ingredients
- 4 tomatoes (or as needed)
- 2 quarts 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.
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RECIPE SUBMITTED BY
clubfoody
Canada
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