In article ,
rachael simpson wrote:

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

Oh, they turned out fine, as far as I'm concerned. It's just with fresh
tomatoes, it seems like it takes so long to cook them down into a sauce.
Probably because the ice ruptured the cell walls, these tomatoes turned
into a liquid as they defrosted, no chunks. It just surprised me.

I had been all geared up to do some canning but my crop was so piddlin'
that I just cut them up and threw them into the freezer. Maybe I'll get
to can next year.

Hope your holding up through the drought your experiencing.
--
Bush Behind Bars

Billy

Get up, stand up, stand up for your rights.
Get up, stand up, Don't give up the fight.
- Bob Marley