Blanching Tomatoes For Cooking Canning Recipes

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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

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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