Quote:
Originally Posted by charla
I don't do much preserving, but I have been making refrigerator dill pickles pretty much every week of the summer. They are so yummy to have on hand...Is there a foolproof way to loosen and remove the skins on the tomatoes before putting them in soups or sauces? I hate tomato skins ruining the texture of my smooth soups.
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I might try refrigerator pickles because my plants are slowly producing and I don't think I will have enough to fill a canner full at any one time. Can you share your recipe and tips?
For the cherry tomatoes, I wonder if the skins will easily release when they are defrosted? Another idea is to put them all in a slow cooker, and after they are cooked you can strain out the skins. This is what I do to remove pits from small plums.
When I can tomatoes I cut a little x at the "pointy" end, dip them in scalding water, and then after they have cooled the skins slip right off. That sounds like a lot of work for cherry tomatoes, though.