I always fear, when writing a post like this, that I’m the last one on the bus and declaring a secret that everyone knows. I’m ok with that – especially if this helps a single person because this is one of those “If I knew what I know now” type of tips that just excites me.
We’ve all read tips on peeling tomatoes. “Just dip them in boiling water for a few seconds and voila!” But it never worked that well for me. Not until I used this:
What’s the trick? Use the biggest pot you can find. In this case it’s a pressure canner (I release the top before it comes to pressure). Sure, it takes time to come up to a boil – but once it does, it stays there. For a long time I used smaller pots and the water would cool after peeling the first 10 (or 20 or 30) tomatoes. Using a giant pot means there’s more residual heat as a percentage of the pot and the tomatoes you add to it don’t cool it nearly as much as they do in a small pot.
Do you have any tricks?