Peeling Tomatoes

Tools:
Tongs
2-4 quart pot
Colander
paring knife
chef's knife
Stock Pot

How to prepare tomatoes for canning:

0. Fill 2-4 quart pot to half way point and set on high heat to boil.

1. Use tongs to dunk tomatoes into boiling water for 30 seconds to 1 minute. Make sure tomato is completely covered, giving preference to the stem end, as its harder to deal with. Remove and place in colander to cool.



2. Use a paring knife to remove core of whole tomato, starting from the stem end. Try to get all the hard green and white bits out, leaving the yummy parts.





3. From coreing-incision, slide the sharp edge of the paring knife just under the skin of the tomato, and grasp tomato skin with thumb against the side of the knife. The skin should peel easily away from the flesh, coming apart in ribbons. Alternately, peel skin back by pinching and taring with fingers. Repeat around the tomato until the skin is completely removed.


4. Chop the tomato into octants or as desired and chuck in the big pot.

Notes: To process in parallel, have one person boil tomatoes and other persons core, skin, and chop them