Blanching and Peeling Tomatoes and Fruits
Blanching and peeling is absolutely necessary if fruit has been treated with insecticides or
pesticides as skin absorbs and retains those chemicals. For home canning, we
recommend using organic products to avoid chemical worries.
Blanching before peeling is the easiest and fastest method for large quantities of fruit. This
method is identical for tomatoes, apricots and peaches and can be seen in our free
Videos 2 and 3.
|1. For this work area, there
are a cutting board with a
paring knife plus a cutting
knife. The sink is filled with
cold water and the blanching
basket is to the left of the sink.
There is a sack to discard
peels and seeds. Left handed
cooks may wish to reverse the
|2. Cut out the stem portion of
tomatoes. Water is heating at
the same time.
|3. On the bottom of the fruit
score a crosshair then place it
into the blanching basket. Be
careful to not overfill the
blanching basket as it will cool
the boiling water, reducing the
time for the skin to loosen.
|4. Place the blanching basket
into boiling water. This may be
done with tongs if a basket is
|5. After about 1 minute the
skin should begin lifting off.
Remove the basket, being
careful to not burn yourself,
using tongs. Carry the basket
to the sink with a plate
underneath to not soil the floor.
|6. Place the fruit in cold water.
||7. After the fruit has cooled
remove the skin by simply
pulling at the crosshair.
|8. If deseeding, cut the fruit in
half from side-to-side for most
tomatoes or from top to
bottom for Roma tomatoes or
fruit with pits.
|9. Remove seeds with thumb
|10. As an alternative you may
squeeze the seed out.
|11. After chopping tomatoes,
add them directly into the
already cooking sauce. When
working in batches, remove the
next batch of fruit from boiling
water at this time (Step 5).
|Click here to find out more about our
Technical Guide, If I Can, You Can!™ It will
provide you with simple, step-by-step
instructions for home canning, illustrated
A Simple Approach to Preserving Homemade Foods
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