« Delicious Chocolate Pudding | Main | Bone Broth ~ an amazing healer »

September 16, 2010


Last week I cooked down tomatoes, put them in jars and froze them. Just like you did. I loved not having to do the whole water bath thing.

Today I brought home about 50 pounds of tomatoes. I do not have freezer space for more quarts of stewed tomatoes, so I'm going to dehydrate these.

I wish I could freeze the whole tomato like you are doing. Sounds so convenient and wonderful!

Your tallow -- and the jar -- are beautiful!

You should really try either slow roasting a bunch or drying some (I think you have a dehydrator??). They are great in soups, stews, stir fries and pizzas.

Yeah, I've been wanting to steer clear of canned tomato products because of BPA, but have had concerns about botulism, too. We're living in a trailer right now, so there is no space in the pantry OR in the tiny freezer. This year, I've decided to just eat diehard seasonal. Next year, though, when we have more room, I'll for sure be freezing. I've never thought of freezing a whole tomato. It works OK?

nice tips. . I love tomatoes! Actually we have live tomatoes so this ideas is really perfect for us. Thanks for sharing;0

This is a link to BPA free canning lids http://www.reusablecanninglids.com/

I didnt can our harvest this year - I got a chest freezer and have been using that. Mostly I just stuff the children full of fresh ripe tomatoes as they come off the plant - I also send them out into the garden and command them to just eat till they are full!

I prefer these days to freeze - less nutrients, especially vitamin C - lost to heat.

I am declaring this a canning free year. After a batch of faulty lids ruined my canned goods and the food went bad, it has scared me from canning. I am freezing and dehydrating instead. It's healthier, less time consuming and less work/not as messy, lol!

I didn't realize you could just freeze them with the skin and everything on it. Well, it'll be much more simple to do that than break out all the jars, sterilize them, fill up the propane tank and process jars of tomatoes outside in July.

On the tomatoes - I do that too! In fact our freezers look alike! :-) (I don't can tomatoes because of the little kids underfoot.)

Tomatoes are safe for water bath canning without fear of botulism! The USDA recommends you add a small amount of lemon juice or citric acid to each jar just to be safe (you can find the amounts online, depends on jar size), however, in Europe they don't. They don't even water bath. They literally let the jars seal and put them away. So don't fear canning tomatoes because of botulism. On the BPA front the chemicals are coating the lids, rather than the entire container which would happen in a can and the longer it's processed and the higher temp the more the chemicals leach out. In the food industry they process at much higher temps and the the entire can is lined. You are much better off on all fronts canning your own tomatoes, plus you know who grew them, what kind they were, how many rodent parts were included and you aren't giving any food dollars to a company you don't want to support. Instead, you are supporting a local farmer. But yes, it takes time to can. Real food takes time. It's lovely that you have enough freezer space though!

You might consider making something fermented like tomato salsa. Mine comes out great and last for 6-9 months in the fridge! No canning required.

The comments to this entry are closed.