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Canning vs. Freezing Tomatoes

post #1 of 11
Thread Starter 

So I have this big new freezer now.  Is there a reason for me to can tomatoes anymore?  Why can't I just freeze it, either blanch and freeze or puree and freeze?  

post #2 of 11

I don't see any reason for canning tomato if freezer space is available.  I peel, de-seed and pack in bottles with the strained juice.  Freeze until needed.  I like the fact that the tomato is uncooked and not tainted by salt/acid.

post #3 of 11

My romas have been ripening in groups of 5-6 so I have been slicing off the stem end popping them whole into a foodsaver bag then vac bagging, hit seal as soon as juice appears. Pop the bags into the freezer fo ruse later this winter.

post #4 of 11
I freeze, haven't gotten into canning or jarring. I like to cook the tomatoes first by roasting, blitzing and then freezing in various sizes of ziploc bags. Sometimes I roast them plain, other times with garlic and herbs.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 11

There is so much effort with canning and also more safety issues to deal with. We have a box freezer and I just find it much simpler to freeze. I use a vacuum sealer and then freeze and it lasts all year.

 

There are some great articles by seasoned canning expert Pam Grant and others in the archives.

 

 

 

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post #6 of 11

@kuan, I agree. Sometimes freezing is just the easiest and safest option. There'll be times I just keep a freeze bag unsealed and add as I go for when tomatoes become too ripe to use for sands or salads. When I have more than the occasional one or two, I'll also go a step further and puree or dice them to go straight from freezer to pot.  This takes up less space too and can be stacked more easily.

post #7 of 11

In a perfect world, I'd freeze all tomato products!?!  I put peeled/chunked/sauced tomatoes in quart freezer bags.  I lay them on counter (sorta) to allow as much air to escape as possible before closing.  Freeze FLAT if at all possible and then you can almost "file" them in freezer.

post #8 of 11
Quote:
Originally Posted by Koukouvagia View Post

I freeze, haven't gotten into canning or jarring. I like to cook the tomatoes first by roasting, blitzing and then freezing in various sizes of ziploc bags. Sometimes I roast them plain, other times with garlic and herbs.

Blitzing?

 

You send Stuka dive-bombers at you tomatoes?

 

Seriously, what do you mean? In an ice bath perhaps? But then what do you do with the liquid?

 

I know it's a pain in the arse, but I make bucket loads of simple tomato sauce and use the base for different sauces and braises later. 

 

Is gazpacho the same with frozen tomatoes?

 

I've never frozen already made gazpacho, either.

 

Anybody have experience with that? 

 

Doesn't really matter. My freezer is diminutive.

post #9 of 11

Canning tomatoes is relatively easy and safe as long as you follow the recipe and add the lemon juice to make sure it is acid enough. Simple water bath canning that can be done in a stockpot with a folded towel on the bottom to protect the jars while they boil. A step up would be a canning kit from WalMart, affordable and easier to use. Tomatoes can be ran through a strainer then made into sauce. Water bath can then it will store for a year or more on your pantry shelf. I will be buying a bushel of tomatoes for this because I use about 24 pints of tomato sauce in a year. It is nice to know your own sauce has nothing added, no salt, no preservatives, just tomatoes and the tablespoon or so of lemon juice to make sure the acidity level is right.

post #10 of 11
Quote:
Originally Posted by jake t buds View Post

Blitzing?

You send Stuka dive-bombers at you tomatoes?

Seriously, what do you mean? In an ice bath perhaps? But then what do you do with the liquid?

I know it's a pain in the arse, but I make bucket loads of simple tomato sauce and use the base for different sauces and braises later. 

Is gazpacho the same with frozen tomatoes?

I've never frozen already made gazpacho, either.

Anybody have experience with that? 

Doesn't really matter. My freezer is diminutive.

Blitzing, I mean to put in the food processor and blitz. Usually I roast the tomatoes in a deep roasting dish and then blitz them with a stick blender.

We need a universal word for what happens to food when it is put through a food processor. I don't know if there is one. Blitz is the word I use. Sorry to confuse.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #11 of 11
Quote:
Originally Posted by Koukouvagia View Post


Blitzing, I mean to put in the food processor and blitz. Usually I roast the tomatoes in a deep roasting dish and then blitz them with a stick blender.

We need a universal word for what happens to food when it is put through a food processor. I don't know if there is one. Blitz is the word I use. Sorry to confuse.

Thanks for the clarification. I guess I should have known that. 

 

I use the word "blenderize" but it's not quite the same as "food processor." 

 

Robocoup, vitamix, etc. are words thrown about, but I agree, there needs to be a universal word. Or I should just learn "blitz" :)

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