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Q&A for How to Blanch Tomatoes
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QuestionCan I freeze the blanched tomatoes to make sauce later?Community AnswerI did that last year and my sauce turned out great. I froze the blanched tomatoes in gallon freezer bags and thawed them out before making sauce.
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QuestionCan I cut out ugly spots that are bruised and then stick them in boiling water?Community AnswerI would so as not to waste any bits. Cut a cross in the skin and then blanch them in boiling water until the skin is able to be peeled off.
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QuestionWhat kind of knife should I use for blanching tomatoes?Community AnswerA sharp, small paring knife would be ideal.
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QuestionHow do I can tomatoes without a pressure cooker?Community AnswerGet them to the hottest temperature they can possible get to without burning them or compromising their quality and add a considerable amount of acid (ex: white vinegar) and salt(to taste). The pH should be less than or equal to 4.6.
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