Yes, you should blanch tomatoes before making puree for storage. Learn how this step helps preserve color, flavor, and makes peeling easier.
1 Answer
Yes, tomatoes for puree should be blanched before storage. Blanching helps to loosen the skins, inactivate enzymes that cause spoilage, and preserve the color and flavor of the tomatoes during freezing or canning.
Detailed Explanation:
Blanching tomatoes before making and storing puree is a crucial step for several reasons. First, it makes removing the tomato skins much easier. Submerging the tomatoes in boiling water for a short period causes the skin to split and loosen, allowing you to peel them quickly and efficiently. Peeling the tomatoes is important because tomato skins can become tough and bitter during storage and cooking, affecting the final taste and texture of your puree.
Second, blanching helps to inactivate enzymes that can cause the tomatoes to degrade over time. These enzymes can lead to changes in color, flavor, and texture, even when the puree is frozen or canned. By briefly heating the tomatoes, you slow down or stop these enzymatic processes, preserving the quality of your puree for longer.
Finally, blanching can help to reduce the microbial load on the tomatoes. While it doesn't sterilize them, it does kill some surface bacteria and molds, which can contribute to spoilage. This is especially important if you plan to can your tomato puree, as it helps to ensure a safer and more shelf-stable product.
Pro Tip:
After blanching, immediately transfer the tomatoes to an ice bath to stop the cooking process. This prevents them from becoming too soft and ensures they retain their vibrant color and fresh flavor.