Freeze Tomatoes to Can Later?

ColdSmoke

Extreme Member

• Aug 29, 2016

• #1

I have too many tomatoes to eat but not enough to justify all the work for a canning session. I want to just toss them in the freezer throughout the season and can everything all once the harvest is over. Anyone done this? I've read to skins peel off real easy once they thaw a bit on the counter. 

 

DaQatz

• Aug 29, 2016

• #2

I think you would have canned lumpy tomato sauce more then canned tomatoes.

 

ColdSmoke

Extreme Member

• Aug 29, 2016

• #3

You think? I'm asking if folks have done it...

 

N

neoguy

• Aug 29, 2016

• #4

Yes, although we just make sauce whenever we want or need, we don't can anymore.

 

dragonsfire

• Aug 29, 2016

• #5

The cold changes the flavor of tomatoes , cook them first then freeze them. I would dehydrate them.

 

A

ako1974

• Aug 30, 2016

• #6

I've done all of the above as well. I'm too lazy now to do anything but freeze a few gallons and cook them later. Cooking them first does preserve more flavor, though.

 

stettoman

• Sep 1, 2016

• #7

I do this almost every year, haven't really detected any flavor change beyond the fact that fresh is fresh, everything else...uh, isn't.
 
I found that I can take a gallon bag of frozen tomatoes out, dip them one at a time in warm water, slip the skin off and drop them into a sieve. In around 3-4 hours I have alleviated a lot of simmer time to reduce for paste. It works great for sauce, marinara, etc. I've got about 4 gallons of marinara simmering for canning right now...