A New Way

I’m always alert for a new way to do something, and read this morning about a better way to peel tomatoes for canning. Still contending with the kitchen sink drain, I was looking for a shortcut, and searched “do I have to peel tomatoes before canning.” Answers were heavily weighted toward “you’ll be happier if you do,” and one of them included this new way: broil them first, then set a towel over them as they cool to steam the skins loose. My broiler doesn’t allow the six inch distance called for, so I simply roasted them for fifteen minutes on a tray lightly greased with olive oil, then covered, and then plucked those skins right off.

A new and easier way to prepare tomatoes for canning! With far less mess to clean up, ergo far less water ‘down the drain,’ or in this case, into the red bucket. I didn’t count, but know that I carried that two-gallon bucket outside more than two dozen times today, dumping water on various shrubs and beds just beyond the front door. Anything to save on that labor! Waiting on a professional solution to the drain clog, and patiently abiding until that manifests, continuing to pour enzymes down the drain each night in hopes of a natural dissolution. We’ll know more later. Meanwhile, I’m grateful for patience, for perseverance, for running water, and for the red bucket. And very grateful for a new way to peel tomatoes.

I’m also grateful for the bountiful tomatillo crop. I soft-boiled, pureed, and then canned six pints, while the tomatoes were roasting and cooling. Ten pints of produce put up this afternoon!

And in between morning work and afternoon canning, another lovely BLT with lettuce-leaf basil. What a great idea! Thanks again, Amy. Served with one of the first lacto-fermented dill pickles this season. So simple, so delicious. I’m grateful not only for the first BLT of the season, but for every BLT of the season. Why limit grateful? Savor every mouthful.

2 thoughts on “A New Way

  1. The best way I have found to peel tomatoes is to dunk them in boiling water for about 20 seconds. Pull them out and let them cool. Cut out the core and the skins slide off. If you do more than 20 seconds they can get mushy, but since you’re canning it shouldn’t be a big deal. My friend Su could peel anything using this method. She once peeled grapes for a salad and we gave her grief about it for the rest of her life!

    • I love that Su peeled grapes that way! Thanks for your thoughts. I have used this method in the past, which usually includes an ice bath after the blanching, and it’s time consuming and messy. Downright sloppy! So I was pleased to learn about this roasting method, and the next batch I did for salsa I broiled for about 4 minutes and it worked like a charm too. No multiple pots and sloshed tomatoey water everywhere, just one roasting pan which rinsed right off. And it was much faster, as I could do all the tomatoes on two trays, instead of only a few at a time in the boiling water. I imagine both methods have their advantages.


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