It’s getting to be that time of summer again; tomatoes everywhere. After you have eaten your fill of tomatoes it is time to start preserving them. Remember that unblemished fruits and vegetables make the best quality preserved foods.
Freezing tomatoes, to me, is just about the easiest vegetable (or is it a fruit?) to preserve. I drop the tomatoes into boiling water for 30 seconds, slip off the skins, and then place the tomatoes on a cookie sheet to freeze overnight. After they are frozen solid, I place the tomatoes into a large freezer bag. That way I can easily use just one or two tomatoes in soup next winter.
Is it still okay to use method above to freeze tomatoes? I noticed 2013 date but can’t find one more recent. Freezer bags still ok?
Thank you.
Freezing tomatoes is an easy and safe way to preserve them. Follow information provided by the National Center for Home Food Preservation.
Information in the blog is all correct per National Center for Home Food Preservation: https://nchfp.uga.edu/how/freeze/tomato.html
Why do I have to skin a tomato when either canning or freezing?
Hi Glenda, Tomato skins are removed to reduce the bacteria load found on the skin. Tested recipes are based on reducing the bacteria load for food safety. Per the USDA Guide to Home CAnning: “Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly.”