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Title: Freezing Ripe Tomatoes Three Ways
Categories: Vegetable Check
Yield: 1 Servings
| 53 | lb | Makes 30 to 40 pints |
| PUREED | ||
| 4 | md | Tomatoes |
| 1/2 | Onion; chopped | |
| 1 | Green pepper | |
| 1 | tb | Salt |
| 1 | tb | Sugar |
1. Choose ripe, firm, red tomatoes, free of blemishes.
2. Wash well.
3. WHOLE: Remove stems after washing. Wrap each tomato in plastic wrap or small plastic bag, then freeze. To use in cooked dishes, run under lukewarm water for a few seconds to loosen skin, then remove skin and blossom end. Add tomato, along with other ingredients, and cook.
STEWED: Dip whole, washed tomatoes in boiling water 2 minutes to loosen skins. Peel and core. Cut in quarters or pieces; simmer 10 to 20 minutes or until tender. Cool. Pack in containers, leaving 1/4 inch head space. Seal, label, and freeze.
PUREED: Peel tomatoes as for stewed tomatoes. Core and cut them in quarters into a blender container. For each 4 medium tomatoes, add 1/2 onion, chopped; 1 green pepper, seeded, stemmed, and cut in quarters; 1 tablespoon salt; 1 tablespoon sugar. Blend on low or medium speed until onion and pepper are chopped. Pack the puree in containers, leaving 1/4 inch head space for pints, 1/2 inch for quarts. Seal, label and freeze.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
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