Processing Fresh Tomatoes
short guide on how to prepare Tomatoes for frozen storage
Tomatoes do not ripen on the vine all at the same time. For small gardeners that is a blessing. What I mean is that you are able to fully ripen and process Tomatoes in small batches, using less expensive equipment in a smaller space.
I outlined how to determine when a Tomato is ready to pick, and how to harvest in my Tomato Growing Guide,
so I won’t cover that information here.
I usually pick them at 50% color development, which means they are significantly red. After picking they are stored inside at room temperature until they just start to soften slightly.
The following steps outline how to prepare and process them for freezer storage:
Step 1 - bring a large pot of water to boil
Step 2 - add cold tap water to a large bowl about half full
Step 3 - cut a large X into the bottom of the tomato breaking the skin. I use a knife with a serrated edge, like a steak knife.
Step 4 - with a large slotted spoon transfer Tomatoes into the pot of boiling water (as many as the pot will hold without overflowing)
Step 5 - when the skin starts to separate from the flesh remove tomatoes using the slotted spoon and transfer into the bowl containing cold water
step 6 - let tomatoes cool for a minute or two until you can hold with bare hands. Slip skin off starting at the end with the X cut into it. If there is scarring remove that as well. Peel off skin to the stem end, then using the sharp end of the knife cut around the stem deeply into the tomato and around it. Pull out the stem core and skin and remove.
Step 7 - You may want to quarter larger Tomatoes before placing them in a large freezer bag for frozen storage.
Once the Tomato harvest is over and all have been processed into freezer bags it will be time for making Tomato sauce and salsa.
I prepared a guide for making Tomato Sauce here
A guide to making and preserving the most delicious Salsa will be coming in September.
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