Pre freezing tomatoes

by Jodi
(Medina, Ohio)

Is it possible to freeze tomatoes as they start getting ripe then can them at a later date?


Jodi: I have not done this myself. My only concern is that when you defrost the tomatoes they will not have the same consistency. They will be mushy. So I suppose it depends on how you intend to use them. For sauces it might work fine.

Maybe someone else who has done this will comment on this question.


Some time later......

I've come back to edit this and say... I tried it and it works great! Really highly recommend freezing tomatoes for using in sauces.

Perfect if you are getting just a few tomatoes at a time and want to save them for when you have enough for a whole batch.

The plus is......when you thaw the tomatoes, no blanching needed to peel. So easy!

I've posted a new page just for Freezing Tomatoes

Comments for Pre freezing tomatoes

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Freezing tomatoes
by: Anonymous

Jodi, that is exactly what I do. I blanch the tomatoes, seed & skin them and then put them in a freezer bag. That way, when I have enough to begin a batch of something to can, I just take them out of the freezer bag and put them into the pan.

Freezing Tomatoes
by: Anonymous

I simply core them and then freeze them in a single layer on a cookie sheet. When solid, I toss them in a 2 gallon zippered freezer bag. When I have enough for a batch of something (usually a sauce of some kind, as I don't really use whole tomatoes), I fill the sink with warm water and let them thaw. The skin slip off very easily, almost more easily than the boiling water method since you aren't burning your hands! The peeled frozen tomatoes are less firm than the ones plunged in boiling water and then peeled, yes.

Freeze tomatoes to then make salsa?
by: Anonymous

Sounds like everyone thinks it will work ok to freeze tomatoes and then later make sauce.

Do you think frozen tomatoes could later be used to make canned salsa? I've never made homemade salsa before so I don't know how important the texture of the tomatoes is.

Freezing Tomatoes: Mom always has
by: Anonymous

Granted, she mainly uses hers for salsa and tomatoes that she puts into chili. She never bothered canning the plain tomatoes, just thawed and added to her chili.

For the salsa, she would blanch, skin, and seed them and then put them in the freezer until she had enough for a batch.

A tip, make sure you mark how many tomatoes you're putting in the freezer.

Freezing Tomatoes BETTER than blanching!
by: Sandy

For many years I have gone through the hassle of blanching tomatoes to skin them prior to canning, but not any more!

I simply wash the tomatoes, pull the stems, throw them into zip lock bags and then pop them into the freezer. When ready to can, just run hot water over the tomatoes for a few seconds, cut the stem end off and the tomato pops right out of the skin.

I've done this to can pizza sauce, salsa and stewed tomatoes. I have not noticed any difference in the end result. I absolutely will never go back to blanching again! This is the only way to skin a tomato if you ask me!

Freezing vs Blanching tomatoes
by: Sandy

The freezing method really is wonderful! mmm I think I am the one who started this post ;-)

So easy and no scalding water to deal with! BUT to answer some of your questions, the tomatoes do not hold their form as well as when you blanch them. So if making stewed tomatoes or canning whole tomatoes I would stick to blanching.

But for tomatoe sauces, pizza and pasta sauces, or any type of salsa, freezing is the only way to go in my opinon. The skins truly do slip right off the tomato with a little warm water. Just make sure you don't put them in a sink or bowl of warm water and leave them in too long or the tomato will start to get mushy and harder to slip the skins off.

Right now I have about 50 gallon size freezer bags full of tomatoes in my freezer waiting to be canned. I canned just enough in the heat of summer to get us through a few months and will can the rest now that it has gotten cooler. (Sharon thinks this is brilliant!)

We live in the mountains and heat with wood so canning now will help heat the house too ;-) Happy Holidays to all of you!

(Sandy would you contact me through my contact at the bottom of the page... I'd love to chat with you about canning on a wood stove!)

roast and then freeze tomatoes for sauce
by: Frances

I half and then roast my tomatoes in the oven. I usually add garlic cloves, olive oil, salt & pepper and sometimes onions. Then I freeze them. They work great for sauce. I have also taken them out of the freezer, made sauce and then canned it. That way I can make the sauce when I have time.

Oh that sounds soooo good. I think I'm hungry. :) Sharon

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