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

In article ,
"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

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

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

On Fri, 08 Aug 2008 20:59:49 -0500, Omelet wrote:
Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Just freeze them. When defrosted, the skin comes right off.

"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?

Mayhaps I'll adventure it this year, instead of the many peppers needed
to make my *world famous* salsa, (beings I'm coming up short on peppers
this year

http://southernfood.about.com/od/canning/r/bl90718g.htm

http://www.epicurious.com/recipes/fo...KETCHUP-109037

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?

Mayhaps I'll adventure it this year, instead of the many peppers needed
to make my *world famous* salsa, (beings I'm coming up short on peppers
this year

http://southernfood.about.com/od/canning/r/bl90718g.htm

http://www.epicurious.com/recipes/fo...KETCHUP-109037

I thought catsup was only for people who didn't like food ;O)
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

"Billy" wrote

I thought catsup was only for people who didn't like food ;O)

wot!? fries or a burger without it?

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?

Mayhaps I'll adventure it this year, instead of the many peppers needed
to make my *world famous* salsa, (beings I'm coming up short on peppers
this year

http://southernfood.about.com/od/canning/r/bl90718g.htm

http://www.epicurious.com/recipes/fo...KETCHUP-109037

I've not seriously investigated this, but I have the kitchen toys to
make a clean puree...

Since I've tried to adopt a low carb lifestyle, ideas like this are
always good. g
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

In article ,
"Steve Young" bowtieATbrightdslDOTnet wrote:

"Billy" wrote

I thought catsup was only for people who didn't like food ;O)

wot!? fries or a burger without it?

Hard boiled eggs. ;-d
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob
wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

Ain't that the truth!
We tried our hand at it one year when we had a real glut of tomatoes
but, we ended up with about 12 liters, not one or two pints. And, like
you say, it was almost as good as store bought. The real saving grace
was the fact that a couple of the grandkids liked it better than the
store bought so we were able to unload a bunch.

Ross.

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob wrote:
Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

**** that, what's the point? It's like going to the trouble of
squishing grapes, fermenting it, letting it spoil just to make vinegar.

In article ,
zxcvbob wrote:

Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

Bob

grins

While I've never made Ketchup, I totally understand the concept. ;-)
With what I have to pay for water here in the city, it's cheaper to buy
veggies, but there just is no substitute for the flavor of home grown
tomatoes!
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

In article ,
AZ Nomad wrote:

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob wrote:
Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

**** that, what's the point? It's like going to the trouble of
squishing grapes, fermenting it, letting it spoil just to make vinegar.

Want vinegar? A little left over red wine, some extra sugar, and a
kombucha culture.

I've been cooking with some of the best red wine vinegar made that way
lately!
--
Peace! Om

All that is necessary for the triumph of evil is that good men do nothing.
- Edmund Burke (1729 - 1797)

On Sat, 09 Aug 2008 15:33:31 -0500, Omelet wrote:
In article ,
AZ Nomad wrote:

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob wrote:
Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?



Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

**** that, what's the point? It's like going to the trouble of
squishing grapes, fermenting it, letting it spoil just to make vinegar.

Want vinegar? A little left over red wine, some extra sugar, and a
kombucha culture.

I've been cooking with some of the best red wine vinegar made that way
lately!

shoom.
right over your head.