Are you as swamped with tomatoes right now as we are? Did you know that there is an alternative to canning them?
Freezing produce was not a viable preservation method back in Grandma’s day. Grandma canned instead. Now we have options. Freezing is as close to eating raw as you can get, unless you go to the store-bought GMO non-organic hybrids.
One problem with canning is the nutrient loss that comes with canning. Canning usually comes with pretty extensive cooking. Whenever your food is exposed to heat, it will lose some of its nutrient content. Canning requires high temperatures and, thus, your produce will suffer for it. For those of us who seek out heirloom produce because of its higher nutrient content, it is a shame to can the produce when we could use a technique that is more friendly on the nutrient content.
Consider the loss of vitamin B-6, a nutrient that fights depression, in canned and frozen vegetables. Loss of vitamin B-6 was nearly two times greater with canning than with freezing. If you have ever canned and have boiled and boiled to get jars to seal, you have some idea of what I am talking about.
Last year I froze whole tomatoes, and they froze well. I was in a rush because there were so many. I got lazy and didn’t blanch the skins off. I just threw 10-12 perfect Romas into each freezer bag and into the freezer. Well, the skins were still on (extra fiber, right?), but I don’t care for the whole skin coming off in my soup! I would have to fish them out and burn myself in the process, “but at least I didn’t waste those tomatoes”, I thought!
It was then that I saw Adrienne’s post on The Easiest Way to Preserve Tomatoes. It made so much sense that I featured it on the Deep Roots Wednesday link-up, ‘Encouraging One Another’ #44. I’ve done this since we started harvesting, and she’s right, IT IS SO EASY!
You will need a food processor, a compost pail, your favorite sharp knife, a 1/2 cup measuring cup, and freezer bags. Ziploc states that theirs are BPA-free. I buy the double zipper bags in bulk quantities from Costco.
Directions:
1.) Wash your tomatoes. Discard the bad spots and stem area into your compost bowl.
2.) Grind by pulsing ‘on’ and ‘off’ (for diced tomatoes) to desired size and texture.
3.) Place a recipe-convenient amount of tomatoes with juice into your quart bags using the 1/2 cup measuring cup as your scoop.
4.) Lay your bags flat so they stack more easily and thaw faster, and you are done!
Enjoy adding to your winter soups or make tomato soup with homemade croutons and top with Parmesan cheese for a delightfully warming meal. Use them up well before the next harvest (in 6-9 months) to rotate your stock and so they don’t spoil.
Health Benefits of Tomatoes:
When tomatoes are grown organically in nutrient rich soil the following applies:
~They are excellent sources of antioxidants, dietary fiber, minerals, and vitamins.
The antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, oral, lung, and pancreatic tumors. Total ORAC (Oxygen Radical Absorbance Capacity) in this vegetable is 367.
~Lycopene, a flavonoid antioxidant, is the unique phytochemical present in tomatoes. Red varieties are especially concentrated. Together with carotenoids, it can protect cells from harmful oxygen-free radicals. Studies have shown that lycopene prevents skin damage from ultra-violet (UV) rays and offers protection from skin cancer.
~Zea-xanthin is another flavonoid compound abundantly present. It helps protect eyes from “age-related macular disease” (ARMD) by filtering harmful ultra-violet rays.
~The vegetable contains very good levels of vitamin A, and flavonoid anti-oxidants such as α and ß-carotenes, xanthins, and lutein. Altogether, these pigment compounds are found to have antioxidant properties and take part in vision, maintain healthy mucus membranes and skin, and bone health.
~Additionally, they are also good source of antioxidant vitamin-C and very rich in potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure caused by sodium.
~Further, they contain moderate levels of vital B-complex vitamins such as folates, thiamin, niacin, riboflavin as well some essential minerals like iron, calcium, and manganese.
Are there any good tips YOU can share? Happy freezing the bounty!
~ Jacqueline
I have been washing, coring and then throwing my tomatoes in the freezer and then when I go to can them, I get them out and thaw them the night before and in the morning I DRAIN all that liquid off and it makes a very thick and rich tomato paste for spaghetti sauce, pizza sauce and much more.
Thanks for posting!
Oohhh! I like that! Draining off the watery liquid would be a BIG help for making a thicker sauce! Great idea
Thanks, Jem
Hi Mrs. Jacqueline. My grandmother taught me to lay each bag individually on a flat cookie sheet or cutting board and freeze them. My freezer has wire drawers and I just slide one in on top. It makes them EXTRA flat. They can even stand on their sides after they have been frozen solid and line up neatly if I need them to.
Actually, mine usually get into weird shapes and never (well, almost never) stay flat! So all I need is a cookie sheet? That’s easy enough! Thanks !
Great idea!
I’ve been doing this for years and its great.
This year thanks to deer hunting guys I needed to be careful of freezer space so I decided to try boiling the tomatoes down after I ground them in the food processor. I found that in a couple of hours of simmering on the stove (crock pot might work too) I could reduce it by about half. The result is a thicker tomato sauce that takes less space in my freezer.
That gives me the idea to make pasta sauce (like you described) and add my spices once it’s cool and thickened. I like the space saving, too
Rather than cook down before freezing, put your chopped tomatoes in a collander and remove the excess liquid that way. I save to add to rice, beans, stews and soups, the reserved liquid disapears fast, so don’t worry about it tying up freezer space…it doesn’t last long.
Thank you, sweet Dea! I like saving the liquid for other things and often save liquids that can go into the next soup!!! <3
Thanks for posting this. I enjoyed reading all the comments, too. I’ve been freezing laying the bags flat this year. I thought I’d come up with a brilliant idea all on my own! LOL
It does save space.
Cathie at toddlersthroughpreschool.com
I froze tomatoes this year! I was so excited to see this post as this was exactly how I was told to do them! I’m not betty homemaker but I am learning!
Leah,
Just keep persevering and you will be more and more capable each year. I have been homemaking for 38 years, so please don’t feel like you need to compare to anyone! Gods will guide you when you ask Him to show you the best way!!!
I froze my first ever bag of tomato puree this way earlier this year. I keep forgetting about it, though, although I guess while fresh tomatoes are still around, it’s not a big deal. Thanks for linking up to Healthy 2Day Wednesday!
Thanks for sharing this at Thrifty Thursday. I’ve been using a slightly longer method than this to freeze my tomatoes (taking off skins and just bring them to a boil and then putting in freezer bags), but I think I will use this tutorial and save myself the extra step! I’m featuring your post this week so others can skip it too
Blessings to you, my friend.
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Things like this make me really miss our farmhouse and huge trunk freezer!
One day again…
Okay, I tried a similar thing a few years ago but I used a blender instead of a food processor because I only wanted thick tomato juice. Grandma always put her tomatoes (core, peel, and all) into a blender, cooked it a little, then canned it. I did not cook it down or anything, just blended the raw tomatoes and put that into baggies – LOTS of them! When I went back to check on them the next day, nearly EVERY one of them had swollen and leaked out juice all over everything!!!!
At the time, I had assumed that it was because the juice was uncooked, but probably not since you and others have had such success. The juice looked almost pink after blending from all of the air bubbles – could that have caused it? Maybe I should use the processor instead of the blender. Also, I used regular baggies, not freezer baggies – maybe that was the issue?
Staring at that horrible mess in my freezer, I vowed “NEVER again!!!” but seeing your success gives me hope that it is doable, there is just some small issue that I need to tweak. Any insight from any of you ladies would be most appreciated because I would love to do this without the expense of all the electricity needed to can my juice.
Candi May,
Also, if you had lots of air whipped into them, I would let them ‘de-bubble’ first. I think I liked the processor best b/c it didn’t add lots of bubbles. I’m pretty sure cooking wouldn’t change anything.
I do have some thoughts.
First thing my sons warned me about was to not fill the freezer bags too full, only 3/4 full since they swell and expand as they freeze which could ‘open’ the ziplock
I am sad that it happened, and I would have felt the very same way…’Never’ again! I will pray that it goes smoothly for you next time if you do decide to do it. Also, one thought, using freezer bags, Ziplock brand, so you don’t have any BPA, just do a small 2 or 3 bags as a test and don’t fill over 3/4 full. Lay them flat so they can be stacked when frozen. You should save room in your freezer and not have the spills, I think!
I think I’ll try your suggestions! Thanks!
Candi May,
I used another frozen ‘diced’ tomato this afternoon for a soup, and was glad that I only filled it 3/4 of the way. It was plenty full after it expanded, but did not open, thank God! Let me know how your trial goes, please.