Re: Good Salsa Recipe for Canning
jjsmom...for the skinning, core them just a bit (just take out the stem part a bit down) and put them in the freezer (on a layer on a cookie sheet if possible so they're not all stuck together). Then, dump them all in a big bowl and cover with hot water. Take one out with the water running (warm) a squeeze it...it should pop right out! That works for romas, too. For round tomatoes you can get most of it off with a squeeze but some you might have to pick at a bit with your hands. Still, I like that method better than the hot water bath. I do tomatoes one night then the next day you can make sauce/salsa or whatever.
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