Start by preparing your
jars, and getting water in your
for full directions)
Blanching tomatoes to remove skins
Just about any time
you are canning tomatoes you'll need to first remove the
If you have a blancher that makes it easier but you can
also just use a slotted
and a big pot of boiling water.
Depending on the size of
the tomato, blanch 4 to 6 at a time. In these
pictures I am working with Roma Tomatoes. I
like them for canning because they are meatier than other tomatoes.
They are smaller so I can fit more in the blancher.
1- Wash tomatoes and dip in boiling water for 30-60
until you see the skins split. Start counting as
your tomatoes hit the water. Don't wait for the water to come
back to a boil to start your count time.
2-When you remove the tomatoes, drop immediately
sink or bowl of cold water to stop the cooking.
3-Slip off skins and quarter tomatoes. The skins
just slide off
in your hands.
Occasionally I'll use a knife on some stubborn spots.
Tip - I like to have two
pots set up in my double sink. The
one on the left
for the cold water to cool the tomatoes as they come out of the
blancher. The one on the right to slide the skins off into.
pots are lower than if you set them on a counter which is easier on the
arms and the sink makes for
easy clean up.
If you are canning tomatoes in a water bath canner, add
lemon juice or citric acid to the jars. 1T per pint, 2T
teaspoon of salt per quart to the jars, if desired.
you skin the tomatoes slice them in halves or quarters as you
prefer. I will sometimes even leave my roma tomatoes whole.
directly into your jars.
Press down on the tomatoes in the jar
until spaces between
them fill with juice. This will crush
them slightly. Leave 1/2-inch head space.
steps until all tomatoes are skinned and chopped. You may
let your water come back to heat in between batches in the blancher.
Remove air bubbles, place lids and process according to Water