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Freezing Tomatoes

Monkeyfister's picture

I've got a peck of beautiful Roma Tomatoes from the garden tonight, and I am going to dice and freeze them.

Here's The Safe And Easy Way To Do It.

It's really simple-- you don't even need to skin them.

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gyrfalcon's picture
Submitted by gyrfalcon on

Thanks for the link to the info. I had been told this by a non-gardening friend who doesn't like tomatoes (!) and tried freezing whole ones very gingerly with a couple of regular tomatoes last year, and it honestly didn't work very well. The flesh was so mushy, it frequently just disintegrated in my hands as I was trying to remove at least some of the seeds and juice.

But doing that first and then freezing the pulp should work just fine. And of course, the paste tomatoes don't even need that much hassle.

Same goes for canning, too.

How many plants do you have to get that peck all at once?

My half dozen plants have been ripening one or two or three every few days for several weeks now, which is a little aggravating because I'm intending to make a lot of sauce before freezing, which is impossible to do with two or three plum tomatoes! But now you've given me the idea, I guess it's a lot easier to just freeze them when they're ripe and defrost the bunch when I have enough for a good mess of sauce.

caseyOR's picture
Submitted by caseyOR on

I froze whole Roma tomatoes, skin on. I used them over the winter in soups and stews. It worked fine for me. I didn't try making sauce with the frozen ones, though. It seems that Roma or any kind of paste tomato would work better than regualr toms.

gyrfalcon's picture
Submitted by gyrfalcon on

make a thicker sauce, but they don't hold a candle to the flavor of Celebrities or Brandywines or any good regular tomato.

There's a variety called San Marzano that's fairly widely available that has a lot more flavor than Romas, but even they make a pretty pallid sauce in comparison to regular tomatoes.

I'm going to try using maybe half and half paste and regulars to make sauce and see how that works.

I made some very simple fresh sauce from regular tomatoes last year and froze it, and almost died from pleasure when I unfroze it in February and had it with some plain pasta.

chicago dyke's picture
Submitted by chicago dyke on

i was just told that i *must* pressure cook various low acid veggies before canning them. if i run out of freezer space (and i expect to, i'm going to have a mondo harvest this year) i'll be doing even more canning. i was told that with 'high acid' veggies and fruits like tomatoes, basic canning is the way to go. but for 'low acid' foodstuffs like zucchini, i must protect against botulism by pressure cooking them before/during the canning process. your thoughts?

gyrfalcon's picture
Submitted by gyrfalcon on

Yeah, there's really never been any dispute about the really serious need to treat low-acid stuff (ie, anything other than tomatoes) much, much more carefully in canning. Which is one reason I've never bothered canning anything else. It honestly doesn't taste very good, either, IMHO.

I'd get another small freezer before I'd can stuff like zucchini or beans.

The FDA or whoever has recently withdrawn its approval for so-called "cold" processing of tomatoes, but since I've eaten tomatoes canned that way for decades and I don't see a lot of stories in the papes about people getting botulism from home-canned tomatoes, I ignore that and do what I've always done, just being sure I follow the procedure carefully and the lids are tightly vacuum-sealed.

I envy you the big, big crop. Putting stuff up is a pain, but by January, it's a real blessing to have.

Submitted by ohio on

but we did go to a class on how to win at the state fair. One of the supervisiors handles the food preservation division and she sounded like she knew what she was talking about. It was pretty interesting---actually, it was really interesting. You can check the State Fair website about food preservation for some links.

Stephanie said the most thorough collection of food preservation techniques that are tested (as in, oooo, science) can be found at the University of Georgia. The even sell a book called, "So Easy to Preserve," for $18 I have to buy. Maybe you can find more answers to pressure canning.

You can also pickle those zucchini.

Stephanie's picture
Submitted by Stephanie on

Half my suburban back yard (no acreage here) used to be veggies. Circumstances changed, and they've changed back again, so now I have a couple of tomato plants actually growing and possibly producing the lovelies, and I'm wondering what else I will have room for next year.

Back in my day of veggie backyard, I used to harvest my tomatoes, blanch and skin them, and if I had time, I would whip up tomato sauce to freeze.

If I had less time, I would blanch and skin and freeze for future cooked tomato use.

I don't know about canning. No real experience.

On a side note, the original reason I was compelled to register to post here was some other gardening issue. I really, really wanted to tell someone/everyone that grass clippings make great mulch a couple of months ago. Cuz I didn't see anyone else noting that, but time passed and the moment was lost and I didn't pursue it.(I bet the deceased, accused anthrax guy knew about the grass clippings tho, since according to the stories, he was into recycling his grass clippings). Sorry no linky goodness. Obviously I come here for the politics too.

Submitted by lambert on

... and various other things. Just turn them over into the soil in the fall? Or what?

[ ] Very tepidly voting for Obama [ ] ?????. [ ] Any mullah-sucking billionaire-teabagging torture-loving pus-encrusted spawn of Cthulhu, bless his (R) heart.

Monkeyfister's picture
Submitted by Monkeyfister on

Has a vast resources library for canning an preserving food.

Heck-- just Google canning (food X), and look for links with agextension in the URL. They are all the same.

Sharon Astyk at Casaubon's Book recently posted this Pressure canning 101:

Sharon's site is wonderful-- chock full of great lessons for living a more simple life.