We have always had great results in freezing tomatoes, when skins crack
after putting in boiling water we skin tomatoes and use plastic containers
for freezing..use as needed and always good for us...stewed tomatoes,
sphagetti sauce, etc

"Billy" wrote in message
...
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?
--
FB - FFF

Billy

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