After a few messy attempts to peel tomatoes for canning, I thought there must be an easier way to do this. All it took was a quick google search and I found out there really IS a right way to blanch and peel tomatoes. I’ll spare you the method I was using, which was basically drop the tomatoes in a boiling pot, peel the skins and cut. Trust me, you’ll have a huge mess on your hands with tomato juice running everywhere. So, if you’re canning tomatoes, follow these steps.
Step 1: Cut the core out around the stem.
Step 2: Slice a shallow “X” on the bottom of the tomato, just enough to break through the skin.
Step 3: blanch the tomatoes by dropping them in a boiling pot for 10-30 seconds, till you notice the peels starting to slip off.
Step 4: remove from boiling water and drop into ice water to stop the cooking process.
Step 5: Peel the skins off (which is much easier with the “Xs” cut at the bottoms and the core already removed). They will slip right off!