I have a great simple recipe for fresh salsa that everybody at work and home loves. Since it's the Christmas season, and everybody at work is giving small little gifts I thought I'd give out some cans of my fresh home-made salsa. For the fresh version, I don't peel the tomatoes. For the canning process, do the tomatoes have to be peeled? I don't want to go through the extra work of peeling them if I don't have to. Canning the salsa will be enough work in itself.
My concern is that I just don't want the cans of salsa to go bad because I left the skins on. I don't think they should go bad because the skins would go through the boiling process just like the rest of the tomato would, but this is my first time canning so I wanted to be sure.
Anybody canned tomatoes with the skins still on and it worked?
Thanks!!!
2007-12-17 02:11:37 · 9 answers · asked by devilishblueyes 7 in Food & Drink ➔ Cooking & Recipes
I've done a couple batches of fresh salsa and always left the skins on when I chopped them. Not a single person noticed that I left the skins on. I think that's because I chopped up the tomatoes pretty fine by hand that nobody noticed. If the salsa was more of a chunky salsa with large pieces, then I could see the skins making the salsa look a little unsightly.
2007-12-17 05:14:34 · update #1
The short answer to your question is, NO. You can leave the skins on and it will be just fine, but as others have stated, the skins can be rather unsightly.
To remove tomato skins is actually a very easy process. Take your tomato and core it, then cut a "X" shape in the bottom of the tomato. Take your prepared tomatoes and put them 3 at a time into a pot of boiling water and leave in for 30 seconds, then remove them to a bowl of ice water. The skins will almost peel themselves. Just a small tug from you and it will come completely off. If your going to go through the hassle of making the fresh salsa, you might want to do this extra step just for the looks.
BTW, I think its great that your doing homemade gifts. I wish more people had the time to do something like that. Best wishes.
2007-12-17 02:48:11 · answer #1 · answered by servek1 2 · 1⤊ 0⤋
Peeling Tomatoes For Canning
2016-11-16 11:19:05 · answer #2 · answered by ? 4 · 0⤊ 0⤋
It all depends on how tender the skins are. If they are thick skins like on plum tomatoes then I would say dice them pretty small if you are leaving the skins on. I would think it would be ok because if you peel them they might get too mushy for salsa when canning.
I can tomatoes every year and always take the skins off because I use them for stewed tomatoes or in sauce. It really isn't too bad if you blanch them first. The skins come right off. You can tell if they are ready by touching them in the water and if the skin tears easily then take them right out and put in a cold water bath and then peel them.
Good luck and I bet the salsa will be wonderful. Merry Christmas to you and your family.
2007-12-17 15:01:26 · answer #3 · answered by smartyboots 2 · 1⤊ 0⤋
better peel them or you don't like the result. Just have some VERY hot water (I keep the pot on the stove on low ) Put a tomato on a fork dip into the water a few seconds and the tomato will peel in nothing flat. Good luck;Es
2007-12-17 03:10:27 · answer #4 · answered by Es 3 · 0⤊ 0⤋
Yes and no...it always makes a nicer dish with the tomatoes peeled.
2007-12-17 02:15:34 · answer #5 · answered by ~ Floridian`` 7 · 0⤊ 0⤋
It is not necessary to peel tomatoes for canning. The product will not go bad due to the skins.
2007-12-17 02:15:56 · answer #6 · answered by Robert 3 · 1⤊ 1⤋
It is prettier if the skins are gone, but it won't hurt the dish.
2007-12-17 02:34:51 · answer #7 · answered by LIPPIE 7 · 0⤊ 0⤋
yes
2007-12-17 02:15:08 · answer #8 · answered by amy m 3 · 1⤊ 1⤋
Hope this helps!
2015-05-02 00:38:02 · answer #9 · answered by Zeb 1 · 0⤊ 0⤋