Dream a Little Dream of...
Yes, this was a memory picture. I love fresh tomatoes. I relish the smell of tomatoes simmering in the crockpot with basil, bay, and oregano. If I were a cat, instead of catnip, I would choose basil and oregano as my herbs of choice.
Last summer I took this series of pictures to illustrate how we turned tomatoes into 'canned' tomatoes. This picture with our 'popcorn' pan illustrates the blanching process. I bring the water in the pan to a boil. At the same time I fill my sinks with very cold water.
I have rinsed/ washed off my freshly picked and brought in tomatoes. I then put as many tomatoes into the pan of boiling water as will fit. Depending on the size of the tomato it could be five or ten, but not so many as to displace water from my popcorn pan.
I set the timer for 3 minutes. When the timer dings, I take them out with a slotted spoon and put the hot tomatoes into the as cold as I can get water in sink # one. At that point I put the next load of tomatoes into the hot water in the pan, place the lid back on the pot, and start the 3 minute timer again.
Next I put the first tomatoes into the second sink of cold water and begin taking out the core of the tomatoes and slipping the (pulling) the tomato skin off. It is important to keep changing out the cold water in order to keep the cold water cold. I do that alternately. The first sink always gets warm fastest.
The above picture shows an ice cream bucket with cores and skins and me working on a tomato core and skin.
The picture beside here is supposed to show why I've gone back to working my tomatoes the old way I think.
If you look closely at the tomato it appears that toward the top but below the light reflection, there is a white line just above the little tongue of peel. Look very close to see it.
A bit of history here. Back in the early eighties Old Fuzzy was doing some driving and listening to a local radio station. Someone called in with a tip for canning tomatoes.
Just wash them well and core them. Quarter the tomatoes and run them through the blender. Then process them the same as usual in your recipes.That worked for me for quite a few years, but...
The problem was an insect called a 'stink bug'.
Acts 4:8 "Then Peter, filled with the Holy Spirit, said unto them, Ye rulers of the people, and elders, 9) if we this day are examined concerning a good deed done to an impotent man, by what means this man is made whole;
10) be it known unto you all, and to all the people of Israel, that in the name of Jesus Christ of Nazareth, whom ye crucified, whom God raised from the dead, even in him doth this man stand here before you whole. 11) He is the stone which was set at nought of you the builders, which was made the head of the corner.
12) And in none other is there salvation: for neither is there any other name under heaven, that is given among men, wherein we must be saved."
