How To Blanch Tomatoes Recipes
HOW TO BLANCH TOMATOES
Blanching Tomatoes is the perfect way to preserve them! It's EASY, FAST and you already have everything you need right in your kitchen!
Provided by Wendi Spraker
Categories Side
Time 14m
Number Of Ingredients 2
Steps:
- Put on 1 gallon of water to boil in a large stock pot over high heat. Add the salt to the water.
- Pour 2 quarts of water into a large bowl and set this into the kitchen sink.
- When the water is boiling, reduce to medium high.
- Cut an X on the bottom of each tomato
- Add the tomatoes 1-2 at the time to the simmering water and allow to pre-cook for 2-3 minutes. Do not add more than 4 tomatoes at any one time
- While the tomatoes are simmering, add 4 Cups ice to the water bowl.
- After 2 minutes, remove from the boiling water with a slotted spoon, kitchen spider or tongs and plunge into the waiting ice bath to shock it and stop the cooking process.
- Allow to sit in the iced water for 2 -3 minutes. Remove to the other large bowl or colander until all tomatoes are processed.
Nutrition Facts : Calories 41 kcal, Carbohydrate 9 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 1407 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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
Provided by CLUBFOODY
Categories Very Low Carbs
Time 5m
Yield 4 tomatoes
Number Of Ingredients 2
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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