Freezing Tomatoes
With tomatoes now ripe, many people find it easier to freeze them than to can. Here are some tips for freezing tomatoes.
Tomatoes, Crushed – Wash. Blanch for one minute to loosen skins. Peel and core. Simmer 10 to 20 minutes until tender. Cool and pack in rigid containers, leaving ½-inch headspace.
Tomato Juice – Wash, core and cut tomatoes into quarters. Rapidly heat to a boil and simmer five to 10 minutes. Press through a sieve. Season if desired. Pour into containers leaving 1-inch headspace.
Tomato Puree – Use three large or four medium tomatoes. Wash, peel, core and place in electric blender. Add ½ onion; 1 green pepper, seeded; 1 teaspoon salt or 1 tablespoon sugar. Use within two months.
Tomatoes, Raw – Whole tomatoes can be frozen if you plan to use them within three months. Wash. Blanch one minute to loosen skins, peel and core. Freeze whole or in pieces. Use only for cooking or seasoning.
Pack tomatoes in rigid freezer containers, plastic freezer bags or plastic freezer boxes.
Tomatoes, Crushed – Wash. Blanch for one minute to loosen skins. Peel and core. Simmer 10 to 20 minutes until tender. Cool and pack in rigid containers, leaving ½-inch headspace.
Tomato Juice – Wash, core and cut tomatoes into quarters. Rapidly heat to a boil and simmer five to 10 minutes. Press through a sieve. Season if desired. Pour into containers leaving 1-inch headspace.
Tomato Puree – Use three large or four medium tomatoes. Wash, peel, core and place in electric blender. Add ½ onion; 1 green pepper, seeded; 1 teaspoon salt or 1 tablespoon sugar. Use within two months.
Tomatoes, Raw – Whole tomatoes can be frozen if you plan to use them within three months. Wash. Blanch one minute to loosen skins, peel and core. Freeze whole or in pieces. Use only for cooking or seasoning.
Pack tomatoes in rigid freezer containers, plastic freezer bags or plastic freezer boxes.
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