Blanching and peeling, I mean! I wouldn’t quit canning, ever.
It’s a rebellion of sorts. Hello, I’m busy. Rather than blanching and peeling then canning my tomatoes, I’m coring then roughly chopping before placing in my food processor to puree. The peels are blasted to smithereens. I’m canning in my pressure canner per plain (unseasoned) tomato sauce for use in pizza, lasagna, spaghetti, and so on. Whenever I make fresh tomato sauce, I never peel! Got to thinkin’…. Why am I peeling before I can? I know, I know, they tell ya to. Nothing ickier than a big slimy piece of peel. But if you blast it to smithereens in your food processor….. Now you’re talkin’.
You got any tips for quicker canning? Easy peasy, that’s what I’m about this week. Tomatoes are in, people! Need a BBB to go with?
It’s a Ball Blue Book Project day! Today’s Ball Blue Book is sponsored by CB in TN.
For a chance to win: Leave a comment on this post and let me know you want it. You can just put (BBB) at the end of your comment or otherwise note that you want to be in the draw. One winner will be drawn by random comment number to receive a Ball Blue Book. Eligible entry cut-off is midnight Eastern (U.S.) time tonight (August 3). This post will be updated with the winner by 9 a.m. Eastern (U.S.) time tomorrow (August 4). Return to this post to claim your book if your name is drawn (or check the BBB Winners List).
Find out more about the Ball Blue Book Project and become a sponsor.
UPDATE 08/04/11: The winning comment number, drawn by random.org, is comment #35, DebbieInMemphis. Email me at CITRg[email protected] with your full name and address for shipping!
THIS GIVEAWAY IS CLOSED TO ENTRY.