Difference between revisions of "Freeze Tomatoes"
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== Steps == | == Steps == | ||
=== Preparing the Tomatoes for Freezing === | === Preparing the Tomatoes for Freezing === | ||
| − | # Select your tomatoes. Pick tomatoes that are firm, yet not hard. Avoid tomatoes with bug spots, bruises and other damage. You can use them, but you're going to have to do a lot more trimming.<ref>http://anrcatalog.ucdavis.edu/pdf/8116.pdf</ref> | + | # Select your tomatoes. Pick tomatoes that are firm, yet not hard. Avoid tomatoes with bug spots, bruises and other damage. You can use them, but you're going to have to do a lot more trimming.<ref name="rf1">http://anrcatalog.ucdavis.edu/pdf/8116.pdf</ref> |
#* While you can use any breed of tomatoes, Roma tomatoes are the best for freezing purposes. They are meatier and contain less water. That means you get more thicker tomato sauce from them with less cooking time. | #* While you can use any breed of tomatoes, Roma tomatoes are the best for freezing purposes. They are meatier and contain less water. That means you get more thicker tomato sauce from them with less cooking time. | ||
# Wash the tomatoes to remove dirt from the garden. Be sure to rub the tomatoes to remove any excess dirt. Pat the tomatoes dry with a clean cloth or paper towel. | # Wash the tomatoes to remove dirt from the garden. Be sure to rub the tomatoes to remove any excess dirt. Pat the tomatoes dry with a clean cloth or paper towel. | ||
| − | #Remove the stem from the tomatoes. The area around the stem is usually tough, so remove it too. Cut off any damaged portion of the tomatoes.<ref>http://food.unl.edu/web/preservation/freezing-tomatoes</ref> | + | #Remove the stem from the tomatoes. The area around the stem is usually tough, so remove it too. Cut off any damaged portion of the tomatoes.<ref name="rf2">http://food.unl.edu/web/preservation/freezing-tomatoes</ref> |
=== Freezing Peeled Tomatoes === | === Freezing Peeled Tomatoes === | ||
# Boil a large pot of water. Put the tomatoes into the boiling water for one minute. The boiling water will loosen the tomatoes skins, thus making them easier to peel. | # Boil a large pot of water. Put the tomatoes into the boiling water for one minute. The boiling water will loosen the tomatoes skins, thus making them easier to peel. | ||
| − | # Remove the skins. Use the tip of a paring knife or tomato knife to pierce the skin on each tomato. Once there's a hole in the skin, it should slide right off. Discard the skin.<ref | + | # Remove the skins. Use the tip of a paring knife or tomato knife to pierce the skin on each tomato. Once there's a hole in the skin, it should slide right off. Discard the skin.<ref name="rf1" /> |
#Set a colander inside another large container. Hold the tomatoes over the colander as you remove the seeds. It's not necessary to remove all of the seeds, but your tomato sauces are going to be more appealing without them. Squeeze the tomatoes slightly to remove the juice. Set the meaty portion of the tomatoes aside for now. | #Set a colander inside another large container. Hold the tomatoes over the colander as you remove the seeds. It's not necessary to remove all of the seeds, but your tomato sauces are going to be more appealing without them. Squeeze the tomatoes slightly to remove the juice. Set the meaty portion of the tomatoes aside for now. | ||
#Squeeze as much moisture as you can from the seeds in the colander. Put the juice in a container. You can drink it, or you can use it for cooking. You may also freeze it. | #Squeeze as much moisture as you can from the seeds in the colander. Put the juice in a container. You can drink it, or you can use it for cooking. You may also freeze it. | ||
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#Flatten the bags as much as possible to maximize storage space. Place the bags in the freezer. | #Flatten the bags as much as possible to maximize storage space. Place the bags in the freezer. | ||
=== Freezing Whole Tomatoes with Peels === | === Freezing Whole Tomatoes with Peels === | ||
| − | #Place the whole tomatoes on a cookie sheet. Place the cookie sheet in the freezer. Placing the tomatoes on cookie sheets will preserve their shapes. Whole tomatoes don’t need to be blanched before cooking.<ref | + | #Place the whole tomatoes on a cookie sheet. Place the cookie sheet in the freezer. Placing the tomatoes on cookie sheets will preserve their shapes. Whole tomatoes don’t need to be blanched before cooking.<ref name="rf2" /> |
#Remove the tomatoes from the freezer once they are frozen. Place them into plastic bags with seals. Make sure that all of the air is squeezed out of the bags. | #Remove the tomatoes from the freezer once they are frozen. Place them into plastic bags with seals. Make sure that all of the air is squeezed out of the bags. | ||
#Run the frozen whole tomatoes under warm water to thaw them. When they have been run under warm water for a minute or so, their skins should loosen and slip off easily. | #Run the frozen whole tomatoes under warm water to thaw them. When they have been run under warm water for a minute or so, their skins should loosen and slip off easily. | ||
