Blanch and Peel Tomatoes

What happens here

Prepare a pot of water for blanching and a second pot (or large bowl) with cold water and ice for shocking. Place several tomatoes into the hot water for a short period until their skins begin to crinkle. This indicates the skin is ready to be easily peeled off. Use a slotted spoon or the noodle strainer to remove the blanched tomatoes and immediately transfer them to the ice bath to stop the cooking process. After a minute or two in the ice bath, the skins should easily slip off. Core and peel the blanched tomatoes before placing them into a clean bucket or bowl ready for jarring.

Goal: Prepare tomatoes for jarring by blanching and peeling them