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Freezing, Canning & Dehydrating Tomatoes in the No-Waste Kitchen


I know most people will blanch tomatoes before canning them to remove the skins and they’ll remove most of the seeds. And that fine, that’s the “proper” way of canning tomatoes. For the most part, I’m anti-blanching and anti-peeling, because it takes so much longer and I don’t think the benefit is worth the effort. If you do, then by all means, blanch and peel.


When I first started canning tomatoes I blanched and removed seeds and it was fine until I had a big bowl full of “waste” at the end of the day. I decided then that I wasn’t growing tomatoes to use as compost or to feed the chickens, they were for my family.

The next year I tried to get away without peeling the tomatoes at all and just diced the tomatoes before canning them. That didn’t go over so well, and all year I heard complaints about the tomato skins.

Tomato skins can be tough and a bit bitter, so while you don’t have to remove the skins before canning tomatoes. I suggest you do.



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