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Re: Tomato freezing for storage

Bill:

It's been our experience that freezing whole tomatoes will result in
mushy fruit upon thawing. But we do it anyway because they are great in
winter soups. We freeze the tomatoes on a cookie sheet (one tomato deep)
and then throw them into freezer bags. I've kept them for at least two
years this way and have noticed no difference in the taste. Also they're
easier to peel this way. Just take the frozen tomato and run it under hot
water for several seconds and the peel will split and is easily removed.

Mike A. (western Oregon, zone 8)
quincymike@juno.com


On Wed, 15 Jan 1997 07:59:52 EST William N Ryan <wnryan@JUNO.COM> writes:
>A letter came in a few days ago which I deleted by accident concerning
>black spots ionside frozen tomatoes.  I may be losing my mind in
>cyberspace in remembering this post but I wish to comment.
>
>My wife as an experienced cook informs me that freezing tomatoes will
>result in tasteless mush on thawing.  Dehydrating slices may be the
>way to go.
>
>As for the black insides noticed and removed, sounds like a fungus.  I
>may have had similar substances inside some growing tomatoes at the
>end of last season.  Would flash freezing to destroy biogical activity
>be the answer?
>
>Sorry to get off topic of gardening but many years my SQFT garden
>yields abundant tomatoes and I would welcome methods of preservation.
>
>Is there anybody out there who noticed this post and wishes to
>comment?
>
>Bill
>wnryan@juno.com
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