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Post by jmarshnh on Sept 14, 2012 20:15:46 GMT -7
Yesterday I sliced and froze my left over crop of tomatoes that I did not dry (bout 10-12 lbs) and today I vacuum sealed them and back into the freezer. I left the skins on since I read that as they thaw you can run them under warm water and the skin just falls off (yeah right!). The Romas I halved and quartered the Early Girls.
Has anyone had experience freezing them like this? Jim
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Post by solargeek1 on Sept 14, 2012 22:26:44 GMT -7
Yes I do tons like that but unfortunately, the skins don't just fall off. I usually end up using a food mill and making sauce or just straining the skins out of the chili or sauce.
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Post by jmarshnh on Sept 15, 2012 7:04:13 GMT -7
Thanks sg. I plan on using them for soups, chili, sauces, etc. I will skinem as I use them, just did not want to lose them but did not want to can them either. I guess they can be used for any recipe except one that calls for "fresh" tomatoes. Jim
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Post by missasip on Sept 15, 2012 16:59:11 GMT -7
Yesterday I sliced and froze my left over crop of tomatoes that I did not dry (bout 10-12 lbs) and today I vacuum sealed them and back into the freezer. I left the skins on since I read that as they thaw you can run them under warm water and the skin just falls off (yeah right!). The Romas I halved and quartered the Early Girls. Has anyone had experience freezing them like this? Jim You didn't parboil them? Just wondering. Never froze them without parboiling them. Skin always comes off for me. Jimmy
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Post by jmarshnh on Sept 16, 2012 5:36:39 GMT -7
If I were going to can them I would dip them in boiling water for about 30 secs (after slicing an X through the skin on the bottom), plunge them in ice water and peel them. For freezing, according to the experts, you can either peel them before or after freezing, or as solargeek1 said strain the skins out after cooking. This is my first time freezing tomatoes this way. However, I see nothing wrong with parboiling them either. Jim
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