Robert Lewis wrote:
I have some early tomatoes that either need to be eaten or put up, but it's
not really enough to run a canning batch. I've also got tons of green ones
still on the plants. I'd like to save the early ones until the green ones
are ripe too. How about freezing the ripe ones until the others are ripe?
I know it would make them mushy when thawed, but they get all mushy when we
can them anyway. If freezing is OK, would you recommend freezing them whole
or peeling & chopping them first?

Ya'll's thoughts?

Robert in the hills of Tennessee




If this is for just a short term, freeze them whole without peeling.
When you thaw them, the skins will slip off. They will also be mushy
(much nastier texture than canned tomatoes), but still OK for cooking.
You might mix them with your main crop when it comes in for making salsa
or ketchup or something.

If you're gonna freeze them for a couple of years, blanch and peel them
first. They'll taste better, and take up less space that way.

HTH,
Bob