On Oct 24, 1:51?pm, Janet Baraclough >
wrote:
> The message >
> from Omelet > contains these words:
>
>
>
>
>
> > In article .com>,
> > Sheldon > wrote:
> > > On Oct 23, 3:18?pm, Omelet > wrote:
> > > > In article >, Mitch@...
> > > > wrote:
>
> > > > > >..and how the hell do you peel all those skin off them for making
> > > > > >salsa? Good luck!
>
> > > > > Blanch them.
>
> > > > Yes.
>
> > > > Blanching and peeling is easy.
>
> > > Yeah , right... for a couple dozen tomatoes... let me see your fingers
> > > after those 500 tomatoes. Oh, they fell off. LOL
>
> Just wear rubber gloves. That way your fingers can stand more heat
> and the hotter the water is, the easier the skins slip off the tomatoes.

Obviously you never peeled tomatoes.... has nothing to do with heat
because after blanching the tomatoes need to be plunged into ice water
or you ain't gonna peel anything, so the tomatoes will be cold... but
after about two dozen tomatoes your fingers will ache so bad from
peeling bits of skin they'll go numb, they'll feel like they fell
off. Anyone thinks blanched tomato skin peels right off in one piece
has never tried it, and it's near impossible to pick at the skins
while wearing rubber gloves. You've never done this, no way, no how.

Commercial canneries have special conveyerized machines that after
blanching and being chilled the skins are blown off with compressed
air.

Once again, it's not rational to attempt blanching and peeling 500
tomatoes for salsa at home. Fresh salsa doesn't keep well, after
about ten days in the fridge it will spoil. It's obvious to me that
at this time of year someone gathered up the remains of their tomato
crop and figured to make salsa... I'd maybe make a couple of quarts of
salsa and use the remainder for sauce. Depending on the recipe (there
are other ingredients besides tomatoes) five hundred average sized
tomatoes would produce about ten gallons of salsa, probably more but
I'm being conservative. The recipes I just looked up use three large
tomatoes to make two cups of salsa... that's 48 tomatoes per gallon,
so I estimate darn good... I've done this end of season tomato gig
many times. And then not very many folks have a fridge large enough
to hold 10 one gallon jars... I know this how, was a long time ago
someone claimed to keep like 18 gallons of iced tea in their fridge
for a picnic.... just so happened I had a whole lot of empty 1 gallon
Carlo Rossi jugs in my garage... no matter how I tried all I could fit
was nine into the fridge portion of my 21 cu ft refrigerator freezer.

Sheldon