The Easiest Method For Peeling Tomatoes For Canning
Step-by-step guide on how to peel tomatoes for canning that is so easy you will be amazed! The best part is this oven baked method of peeling tomatoes helps eliminate extra watery juice from the tomatoes, so you end up with thick tomatoes.
Equipment
- Sheet Pan Extra Large
Ingredients
- 5 pound tomatoes
Instructions
- Preheat the oven to 350°F (175°C).
- Line the largest baking sheet that will fit in your oven with parchment paper. Parchment paper makes clean-up easier.
- Arrange the whole, uncut tomatoes on a baking sheet in a single layer. They can touch slightly but give them room between each tomato.
- Place the baking sheet with the tomatoes into the preheated oven.
- Set a timer for the tomatoes to bake for 15 minutes. Remember that the baking time may differ based on the ripeness and size of the tomatoes.
- After about 15 minutes, check the tomatoes. You want the skin to start to split and peel away from the flesh. If you see the skins cracking on most of the tomatoes, remove them from the oven. If they are not cracking, bake for another 5 minutes, then recheck them. Continue to do this until most of the tomato skins start to crack and pull away from the tomatoes.
- When done, remove the tomatoes from the oven and allow them to cool for 10 to 15 minutes. You want to be able to handle them without getting burnt.
- Grabbing the core of a tomato, gently peel off the skin and discard. Pinch the core out of the tomato. However, if you have a tomato that is not quite ripe on top, lay the tomato on a cutting board. Using a knife, cut the core out.
Notes
How To Make Thick Tomatoes For Canning
- To have thick chunks of tomatoes, to can extend your baking time in the oven to 350°F (175°C) for approximately 20 minutes. Time will vary according to the ripeness and size of your tomatoes.
- The goal is to watch for the tomato flesh to start to slump and break down. Once they are done, remove them from the oven and allow them to cool for 30 minutes. Allowing them to sit for 30 minutes will allow the extra watery juice to drain from the tomato flesh.
- Remove cores and skin. You are now ready to home-can your tomatoes.
