Michigan Thread - all are welcome!

[Sally PB]

This break in the heat is coming just in time for me to dry cherry tomatoes. My plants are loaded.

 

[Chickin Fairy]

The boys are finally starting to warm up to me and trust me And it's canning and pickling season here!

Would appreciate anyone who knows the best way to peel tomatoes?

 

[Sally PB]

Peeling tomatoes is EASY!

Put a small stab in the skin with a sharp knife. Dip it in simmer water until you see the skin start to split at the stab. Dip it in cold water.

Cut out the core, the skin peels off easily.

This works well for peaches too.

 

[Sally PB]

@Chickin Fairy, a bit more info...
I have a strainer that I use for dipping the tomato into the simmering water. It's a deep-ish one, which holds a bigger tomato. Then lift it out, put the strainer into a bowl of cold water.

It takes probably under a minute to scald each one.

 

[Folly's place]

I just tried AGAIN to make peach freezer jam, and again seem to have made peach sauce! Yummy, but not the plan. IF I decide to make peach jam again, it's going to be the cooked type.
And I don't love the 'easy' boiling water to ice water peeling thing at all.
Mary