Freezing Tomatoes

This year I am trying something a bit different. Since I learned to can I have always done that when it comes to tomatoes. This year I do not have a garden so I do not have a large amount to can. I have decided I would like to freeze this year.

The first tip I came across when looking for freezing help was this. It may sound simple, but I had never thought about it. Using electricity for our freezers we have all been told to keep our freezers full. It helps to keep it colder and run more efficiently. But did you know that where your freezer is located will also help you save electricity? Parking your freezer next to your dryer would not be a good thing. Mine now resides out in the garage. Here in Wisconsin I don’t think this will be a problem. Let Mother Nature help keep your freezer cold.

Next purchase some high quality freezer bags or containers. I was in Walmart the other day and was impressed with the wide variety of containers that are out now, just for this purpose. I use a vacuum bag sealer. The bags are heavy duty, and removing the air lowers the chance of freezer burn.

Now that you have the freezer and the containers you need the tomatoes. I purchased mine from a local farmers market. The more you buy usually the cheaper they are.

To make tomato sauce I must admit I go the easy route. I was my tomatoes, I cut out the stem and any bad spots. I then quater them and throw them in a large pot on the stove. Using a potato masher I periodically mash them down. Once they have pretty much heated through and are nothing but mush and skin I put them through my Food Mill.

I love my Food Mill in the fall. It saves me so much time and effort. I run all this tomato mush through it and it comes out skinless and seedless. It is a great way to deal with tomatoes, apples and even pumpkin. If you don’t have a Food Mill you can skin your tomatoes before hand. Place them in boiling water for about 30 seconds. The skins should easily slide off then. After your tomatoes are processed you can run your tomatoes through a seive to remove the seeds as well.

What ever method you prefer to use, you may find you want to reduce your tomatoes. Tomatoes are mainly water. At first your tomato sauce will look very thin and almost watery. The longer you simmer it the thicker it will become. I like to reduce mine by at least half. My kids like it at about soup consistancy and would eat it then for dinner with gold fish if I don’t watch them.

Freezing is a lot less presise than canning. After you have them prepared place them in the containers. You will want to let them cool down before you place them in the freezer. You can make them in any size batch you prefer. With freezer bags or containers they come in 1 cup size to gallon size. Think of the amount that you usually use when cooking and go from there.

Be sure to label your tomatoes. The date and the amount included and any other information you may need. Keeping notes on each batch will help you compare results as well.

Enjoy the taste of your summer tomatoes in the cold winter months, straight from your freezer. Using containers that are reuseable next year is an adding green bonus as well!