On Nov 18, 6:18 pm, "japus" wrote:
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

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

Guess everyone's recipes differ ... I don't bottle, freeze, puree,
tomatoes, we just eat them or cook them up in a sauce. With my
Peppadews, however, I just toss them straight into the freezer. Works
perfectly. Frozen seed does not germinate and is less pungent than
fresh seed.