Freezing Tomatoes for Winter?
Local farmers are currently dumping tomatoes with about 0.5EUR per kg. It is a very low price. I know how to branch small things but tomatoes are large. The video here mentioned to use C-vitamin against the enzymes and sugar against crystallization. It also instructed to cut larger fruits into pieces to increase the area. Does it work with tomatoes with so much juice?
Is it possible to freeze them for winter and how?
Best Answer
When I freeze tomatoes, the main thing I worry about is getting the skin off. To do this, score the bottom with an X, then blanch. After cooling in ice water, pull the skin off. I haven't ever worried about the details you mention, or about cutting them up, and I have had great success.
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Quick Answer about "Freezing Tomatoes for Winter?"
Dip tomatoes in boiling water for about 1 minute or until the skins split to peel easier. Place the whole tomatoes on clean cookie sheets and freeze. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly and freeze.What is the best way to freeze fresh tomatoes?
If desired, halve, slice, or chop tomatoes (you can also freeze whole tomatoes). Spoon the tomatoes into freezer containers or bags, leaving 1-inch headspace. Seal and label the container or bag. Freeze for up to 10 months.How do you freeze tomatoes for the winter?
InstructionsCan ripe tomatoes be frozen?
You can freeze tomatoes at any stage of ripeness. I have frozen them green. I mix the green ones into my soups and sauces with the ripe ones and they work out fine.Can you put raw tomatoes in the freezer?
To successfully freeze fresh raw tomatoes, you can: Slice tomatoes into at least 1/2-inch slices. Put slices on a cookie sheet and freeze for 2 hours. Remove slices and put them into freezer bags or containers.DIY How Do You Freeze Tomatoes STEP BY STEP INSTRUCTIONS Tutorial
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Answer 2
Freezing tomatoes is way less work than canning them, so we used to do it when I was a child. I find that it's more work to use them, though, so I personally like to can excess tomatoes. I used to have an August or September canning weekend with a friend and we would put away bushels of them!
Freezing as it was done in my house was trivially easy. Put the tomatoes on a cookie sheet and put them in the freezer. Later, when they are hard like billiard balls, put them into a zipper bag and reclaim your cookie sheet. To use them, add them to something like spaghetti sauce or chili where they will defrost and fall apart into the sauce. Mushiness was kind of a feature. If that's not what you use tomatoes for, consider canning instead. But if it is, relax and do it the easy way.
Answer 3
I have had good luck with freezing tomatoes if I roast them in the oven first. Cut into bite-sized pieces and roast them with a bit of olive oil in the oven for between one-half and three hours, depending on temperature. (Smitten Kitchen recommends three hours at 225F. Ina Garten recommends half an hour at 450F.) You can also add some salt and pepper and some garlic as you roast.
Either way, the cooking changes the texture of the fresh tomatoes enough that you don't need to worry about the mushiness you'll get from freezing -- they're already mushy. It also concentrates the flavor and reduces the size. And if you're like me and have never canned ANYTHING, this is no trouble. Once they're cooked, freeze them on cookie sheets and then dump into a zippered plastic bag. You can pop them into everything from chili to sauce to stir fries.
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