Blanching Tomatoes For Cooking Canning Food

BLANCHING TOMATOES FOR COOKING & CANNING

BLANCHING TOMATOES for COOKING & CANNING image

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

Provided by CLUBFOODY

Categories Very Low Carbs

Time 5m

Yield 4 tomatoes

Number Of Ingredients 2

Ingredients

4 tomatoes (or as needed)
2 quarts boiling water

Steps:

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.

Nutrition Facts : Calories 22.1, Fat 0.2, Sodium 20.4, Carbohydrate 4.8, Fiber 1.5, Sugar 3.2, Protein 1.1

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