Preserving the Tomato Harvest
I don’t have bushels of tomatoes. We have four tomato plants; we’ve eaten some as they ripened, and we’ve let some get past ripening (oops!). The kids are no longer interested in eating fresh tomatoes, so I decided to start picking and preserving.
I don’t have canning equipment, so I decided to just go ahead and freeze! Yes, you can freeze tomatoes. Yes, they do come out mushy. The soups and stews and casseroles won’t care.
It’s pretty simple: Pick, wash, stem. Using a colander, plunge into boiling water for 30 seconds, and then immediately into a sinkful of cold water. Pull the skins off. Cut larger tomatoes in halves or quarters if you wish (I had Sweet 100 cherry tomatoes and [not so] Big Boys). Put tomatoes in plastic freezer bag or freezer containers. Seal, pushing the air out, and freeze.
Some people cut them up and freeze them on cookie sheets and then put them in bags. I don’t think the soups will care about that, either.
I’ve still got to do something about peppers and zucchini. I think I can handle this! I’m even thinking about borrowing a canner and trying some applesauce.
Peeled tomatoes, ready for the freezer
This post has 3 comments
September 8th, 2008
I used to can using just a large pot, but I bought a canner this year. What a difference it makes! I don’t have to worry about whether or not I did it right. I don’t can a ton, but it’s nice to have a dozen jars of tomatoes to use in the dead of winter.
I have a good recipe for chocolate zucchini cake if you want it.
September 8th, 2008
You can do it! Can, I mean. And if you end up with nothing to do with the zucchini, I’m here. I love zucchini. Oh, I also have a delicious dish I make with zucchini and chicken and tomatoes! Let me know if you want that.
By the way, you can usually find canning stuff for cheap at thrift shops.
September 8th, 2008
Corina, you should send me your recipe. It sounds good! I sent my son a couple of zucchini and they ended up having it for a week!