SouthernBreeze
Has No Life - Lives on TB
Who here has frozen tomatoes and would like to give me some tips? I would use them in cassaroles and soups. I can them by blanching to peel the skins off, scooping out seeds, and quartering before I put them in the jars.
Before I began canning my tomatoes, I put them all in the freezer. It's not much different than canning them. I scald them and let them cool, so the peelings just slide right off. Then, I quarter them, take out the hard core if needed, into a pot big enough to hold them all. I cook them about 20 minutes. Once they're cooled completely, I fill the freezer bags, and into the freezer they go. Do not add salt.
This is for storing tomatoes in the freezer, not to take out and can later.
Last edited: