Tomatoes All Year Long

Tomatoes All Year Long

The time is ripe to preserve the bounty of tomatoes for the cold months ahead. To freeze tomatoes, begin by putting tomatoes in boiling water and when the skin splits, remove tomato from the water with a spoon and remove the skin. Then quarter tomatoes. Place quartered tomatoes in a pan and heat tomatoes. Remove pan from stove and let tomatoes cool. Then package in freezer bags or freezer containers.

Over the years, many people have shared with me that they remove the skin from the tomato and place the tomato in the freezer. It is recommended that tomatoes be blanched first (heated through) to kill enzymes present, so the tomatoes keep better when frozen.

 For more information or     UW-Extension publications on canning tomatoes and canning salsa, you may go to the UW-Extension The Learning Store http://learningstore.uwex.edu/ or contact the Brown County            UW-Extension Office at (920) 391-4610.