![]() In the process of peeling the tomatoes does the skin not come into contact with the meat of the tomatoes? Does this not cause the ‘bad’ stuff on the skins to contaminate the meat of the tomatoes? I know I sound picky, but I truly do not understand the reasoning. OK, I went to the website above and read the whole thing. ![]() If you look for one, try searching on “ tomato milling machine“. This can be worthwhile if you know you will be canning tomatoes for years to come. Some people hate the chore so much, regardless of the boiling water trick, that they invest in machines which skin the tomatoes for you. (And remember, not only must jars of tomato products always be processed, they must also always be presumed to be low-acid products and have some acidity added to them to nudge them into the safe range.) The skin of some tomato varieties will cling more determinedly to the tomatoes than others.īut in the end, the skin does come off really easily. If they don’t, pop them back in the pot for a few more minutes boiling. See also: Why you have to peel some vegetables for home canningīoil the tomatoes for 1 to 3 to 5 minutes (depending on the tomatoes) in hot water, then plunge them into a pan, sink or large bowl of very cold water. Our canning recommendations are meant to be followed as written, since that is how they were developed and changing ingredients or steps may influence not only the quality but also the safety of the final product.” National Center for Home Food Preservation. Preserving Food at Home Blog. So, scald, peel, and chop tomatoes as described in the procedure. Peeling tomatoes may seem like an unimportant extra step, but the texture of the skin was determined to be undesirable and product testing did not include considerations of how the skin would alter the final product safety. The National Center for Home Food Preservation says, Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly.” United States Department of Agriculture (USDA). Washing fresh food reduces their numbers only slightly. Most bacteria, yeasts, and molds are difficult to remove from food surfaces. The USDA Complete Guide to Home Canning says, The second reason is food safety to reduce the bacterial load by removing the skin, where a lot of bacteria will be.īecause the recipes are counting on that skin being removed, and the surface-layer bacteria and moulds with it, you need to bite the bullet and do it, even if you normally would ignore those directions for other non-canning recipes.One reason is preference and habit: old-time cooks don’t like to get or see bits of paper-like peel in their food.Just about all home-canning recipes from reputable sources will call for tomatoes to be peeled before using in just about all recipes.īut why? Isn’t there a great deal of nutrition in tomato skins, and besides, it’s not as though there isn’t already enough prep work in canning…
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