How to Peel Tomatoes

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Are you tired of struggling to peel tomatoes for canning? Look no further! This article will show you a simple and effective method to blanch tomatoes for canning and easy peeling. 

Blanching is a simple technique that involves briefly immersing the tomatoes in boiling water and then transferring them to ice water to stop the cooking process. 

By blanching the tomatoes, you can easily remove their skins, making the canning process much easier and more efficient.

Whether you’re a seasoned canner or a beginner, mastering the art of blanching tomatoes will save you time and frustration in the kitchen. 

In this guide, I will walk you through the step-by-step process of blanching tomatoes, from selecting the right tomatoes to preparing them for blanching and finally peeling them effortlessly.

I also share some practical tips and tricks to ensure that your blanched tomatoes are of the highest quality for canning, freezing or cooking. 

Get ready to take your tomato preservation skills to the next level with this easy-to-follow tutorial. 

RELATED: Whether you’re just starting out or have been preserving food for years, this Comprehensive Food Preservation Guide is packed with tips, techniques, and recipes to help you preserve the harvest with confidence.

Why Blanch Tomatoes Before Canning?

Blanching tomatoes before canning serves several purposes. 

• Blanching helps to remove the tough skin easily. When skins are canned, they become bitter, so removing them before canning or cooking is best.  
• It stops the enzymes responsible for ripening, ensuring that your canned tomatoes retain their freshness and flavor for longer.
• Blanching also helps to remove air from tomatoes or any vegetable or fruit and helps to prevent floating. 
• Blanching also helps kill any bacteria or microorganisms on the tomato skin, ensuring the safety of your preserved tomatoes.

Benefits of Blanching Tomatoes

1. Washing tomatoes only reduces bacteria in small numbers, but with blanching, you kill all the bacteria so that you can enjoy the benefits of canned tomatoes all year round.
2. Blanching also plays a role in maintaining the quality and texture of your canned tomatoes. Removing the skins eliminates any potential bitterness or toughness that can affect the overall taste. 
3. Blanching ensures tomatoes are evenly cooked and are ready for canning.  It also helps with providing a consistent texture and flavor in every jar. 

Now that you understand the importance of blanching tomatoes before canning, let’s move on to some practical tips for selecting the best tomatoes.

Tips for Choosing the Best Tomatoes for Canning

Choosing the right tomatoes is key to achieving a delicious end product when it comes to canning tomatoes. These tips will help you select the best tomatoes for blanching and canning:

• 1. Choose ripe but firm tomatoes: Look for fully ripe tomatoes but still firm to the touch. Overripe tomatoes tend to become mushy during the blanching process, making them difficult to handle and peel.
• 2. Opt for meaty varieties: Varieties like Roma, San Marzano, or Amish Paste are ideal for canning due to their meaty texture and low water content. These tomatoes have fewer seeds and less juice, which results in a thicker and more flavorful canned tomato product.
• 3. Avoid bruised or damaged tomatoes: Inspect each tomato carefully and avoid using tomatoes with bruises, soft spots, or signs of rot. Damaged tomatoes can affect the quality of your canned tomatoes and can lead to spoilage even if the jar is sealed. 
• 4. Consider organic or homegrown tomatoes: Organic or homegrown tomatoes are often fresher and have a better taste compared to store-bought varieties. If possible, try to source your tomatoes from local farmers’ markets or your own garden.

Choosing the right tomatoes for blanching and canning ensures that your preserved tomatoes are of the highest quality. Now that you know how to select the perfect tomatoes, let’s move on to the equipment and tools needed for blanching.

Gather Tools and Equipment 

Before you begin the blanching process, gather all the necessary equipment. Here’s a list of what you’ll need:

• Large pot: You’ll need a large pot that is deep enough to hold sufficient water to submerge your tomatoes fully.
• Slotted spoon: A slotted spoon is helpful for transferring the tomatoes from boiling water to ice water. 
• Large bowl or container: Prepare a large bowl or container filled with ice water to quickly cool down the blanched tomatoes.
• Sharp pairing knife: A sharp knife will make it easier to remove the core and make an “X” or small slit at the bottom of each tomato before blanching.
• Cutting board: Use a clean cutting board to cut and prepare the tomatoes for blanching. I use this organic bamboo board.

Steps for Blanching & Peeling Tomatoes

Step One: Wash to Clean tomatoes

Select ripe but firm tomatoes and wash them thoroughly under cold running water. Don’t skip this step even though they will be going into boiling water.

The cold water will remove any bugs or debris from the garden. You don’t want these in the boiling water. It should be kept clean.

Step Two: Prepare Tomatoes

Use the sharp knife to make a small “X” or slit at the bottom of each tomato, opposite end of the core. Go only skin deep, careful not to cut too deep into the meat of the tomato. 

Step Three: Blanch Tomatoes

Fill a large pot with enough water to fully submerge the tomatoes. Bring the water to a rolling boil over high heat.

Once water comes to a boil, carefully place your prepared tomatoes in water using the slotted spoon. Make sure not to overcrowd the pot to ensure even cooking. 

I normally work with no more than 3-5 at a time. Allow the tomatoes to boil for approximately 60 to 90 seconds, just until the skin begins to peel away. 

The total time will depend on the size and variety of tomatoes. 

Some varieties will peel in as little as 30 seconds. So, just watch the pot and when the peel begins to pull away, remove it with the slotted spoon.  

The quick blanching not only peels the tomatoes,but it also cooks a thin layer of the tomato flesh. Which makes is much easier to peel after it cooled.

Step Four: Immerse in Ice Water

Using the slotted spoon, remove your blanched tomatoes from the boiling water and immediately put them into a bowl or bucket filled with ice water. This will shock the tomato and stop the cooking process as well as cool down them quickly.

You’ll need to keep a check on your ice water. The hot tomatoes tend to heat it up and it will need to be changed out as needed. 

Just empty the container and refill it with cold water or ice water. 

Allow the tomatoes to cool in the ice water for 2-4 minutes or until they are completely cooled. This step is crucial as it helps to loosen the skin and makes peeling even easier.

Step Five: Peel Tomatoes

Once the tomatoes are cool, remove them from the ice water and start peeling. The blanched skin should slip off easily with gentle pressure from your fingers or knife.

Step Six: Remove the Core

Using a sharp pairing knife, I use this one. Carefully cut around the core or cone at the top of the tomato until it can be pulled out.

You should make sure to remove all the green cores. Sometimes, it goes deeper in some varieties, and you’ll need to cut deeper to get it all out.  

Also at this point, if your recipe calls for removing the seeds, you can cut tomato in half width wise. Then over a bowl, squeeze the seeds out. Some may be a bit stubborn and you’ll need to use a spoon.

Your tomatoes are not blanched and peeled and ready to use.

How to Use Blanched Tomatoes

Once you have blanched and peeled all your tomatoes, there are several options for storing and using them.

1. Immediate canning: If you’re ready to start canning right away, they can now be used for canning recipes like whole tomatoes, canning spaghetti sauce, salsa, or pizza sauce.  

2. Freezing to use later: If you’re not ready to can immediately, you can also freeze them for later use. 

Put the peeled tomatoes in airtight freezer bags or containers, removing as much air as possible. Label and date the containers before putting them in the freezer. Blanched, frozen tomatoes can be stored in the freezer for up to 12 months.

3. Cooking: Use them in your favorite recipes. They can be used in sauces, soups, stews, or any dish that calls for canned tomatoes. 

The flavor is so much more delicious than that of store-bought canned tomatoes. Blanching ensures that the tomatoes are easy to work with and adds a vibrant flavor to your dishes.

By blanching and properly storing your tomatoes, you can enjoy the taste of fresh tomatoes all year round. 

However, make sure to avoid these common mistakes when blanching tomatoes.

Common Mistakes to Avoid When Blanching Tomatoes

Blanching tomatoes is simple, but some common mistakes can affect the quality of your fruit. 

1. Over-blanching: Leaving the tomatoes in boiling water too long can lead to overcooking and make them mushy. Ensure that you follow the recommended blanching times.  

2. Under-blanching: On the other hand, under-blanching can make it difficult to remove the skin. Make sure to blanch the tomatoes long enough for the skin to loosen. Most of the time, the peel will begin to loosen, and you know it’s time to remove it from the boiling water. 

3. Not cooling the tomatoes properly: Cooling the blanched tomatoes in ice water is essential to stop the cooking process and make peeling easier.

Ensure that your tomatoes are completely cooled before peeling. Leave them the full 3-5 minutes. They will be cool to the touch but still warm deeper inside. 

4. Using unripe or overripe tomatoes: Selecting the right tomatoes is crucial for achieving the desired texture and flavor. Avoid using unripe or overripe tomatoes, as they will affect the overall quality of your canned tomatoes.

If you have a tomato that has an unripe spot, it can be cut out after it has cooled in the ice bath. 

By avoiding these common mistakes, you can ensure that your blanched tomatoes are of the highest quality for canning.

Water Bath Canning Recipes Using Tomatoes

• Canning Whole Tomatoes
• Homemade Spaghetti Sauce for Canning
• How to Make Homemade Pizza Sauce for Canning

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