Omelet wrote:
In article
,
Billy wrote:

I didn't have many excess tomatoes this year, so I froze them. I've just
used a bag of them and I find that they more or less melt into whatever
I put them into, i.e. they don't cook down into a sauce but dissolve
into a sauce. I presume the cellular structure is destroyed by freezing.

Does anyone know of the vagaries of other preserving methods?

My mom always canned them.

Worked well for us!

Yep, Yep! I either can or freeze....but before I freeze, if's it for
spaghetti sauce, then I cook it down with all the fixings for the sauce,
cool & pour into containers, then stick them in the freezer. The portion
that I want to use for stewed maters, then I just stew them down, then
do the same protocol for freezing.

My grandmother just blanches hers before freezing...I haven't tried that
myself yet though!

Never had any problems with my frozen maters...

How did you fix yours before freezing?
Sorry they didn't turn out well for you!
~Rae