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Post by daylilydude on Aug 19, 2018 4:10:48 GMT -5
Do you skin your tomatoes before preserving, and if so, what is your procedure...
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Post by deneka on Aug 19, 2018 7:17:45 GMT -5
To skin (peel), just run a tomato (frozen, very cool preferable) under warm water in the kitchen sink. Its skin will slip off easily.
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janr
Junior Member
Posts: 31
Joined: July 2015
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Post by janr on Aug 19, 2018 7:18:45 GMT -5
If I want to skin tomatoes, I boil a large pot of water. Put the cored tomatoes in a large bowl, pour the boiling water over. In a few minutes, the skin will slip right off.
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Post by paulf on Aug 19, 2018 7:42:03 GMT -5
We freeze tomato chunks with the skin on. Otherwise, we do as above.
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Post by brownrexx on Aug 19, 2018 7:49:38 GMT -5
To skin (peel), just run a tomato (frozen, very cool preferable) under warm water in the kitchen sink. Its skin will slip off easily. I do this too with tomatoes that I have frozen whole. Freezing whole tomatoes is a great way to have a tomato or two available to add to something that you are cooking. For fresh tomatoes I also core first (before they get hot) and then put them into a pot of boiling water for about a minute and then dip them out and place into ice water and then the skin slips right off. Some people keep the skin on because they feel that it contains added nutrients but I don't like the texture of the skin in sauces.
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Post by octave1 on Aug 19, 2018 8:13:56 GMT -5
I occasionally skin tomatoes for immediate use, otherwise I cut them up and cook them to a pulp. Then I use a food strainer to separate the pulp from skin and seeds. I only can tomato puree.
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Post by Gianna on Aug 19, 2018 9:54:20 GMT -5
These days I only dehydrate or freeze tomatoes to preserve them. I used to can, but no more. To dehydrate, I cut into slices with skin on, and then add a dried slice or 3 to whatever needs a touch of tomato. When freezing, I'll either use whole, or cooked or roasted tomatoes, usually with skin. The other day I had cooked down on the stovetop a luscious mix of chopped ripe tomatoes and chili peppers, with skins. Those I ran through a food mill to remove the skins. Messy, but it was for company. In general I don't much like skinning tomatoes anymore and avoid it as often as possible. But when I am cooking toms in a sauce or stew or soup, when I see a large piece of peel floating about, I will pull it out. Otherwise, whoever is eating the food can deal with the skins. A small price to pay IMO, and no one has ever complained. They dare not.
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Post by spike on Aug 19, 2018 10:14:08 GMT -5
My husband wouldn't eat a 'chunk' of tomato if he was starving so, I can therefore I am I use the following depending on the size of the batch:
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Aug 19, 2018 12:39:00 GMT -5
Spike, LOL, have 2china hats like your picture!Those are handy things in the kitchen.
I don't bother peeling my tomatoes anymore, the vitamix is so powerful that you can't find skins in the sauce/juice. Saves a step or two and though I have no idea if there are nutrients in the tomato skins, if there is, I'll be getting it now.
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