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Father'sDaughter · July 26, 2015

After reading about others doing it, I've frozen tomatoes until I have enough for a canning session. We also usually take off for a week in August and I have my son bag and freeze any that ripen while we're gone.

When I'm ready to can, I pull them out of the freezer and put them in a strainer I the sink to thaw while the water runs out of them. This can cut down on cooking time, plus once thawed, the skins slip right off. I do still run them through the mill to get the seeds out.

I don't have a lot of freezer space so I've never left them in the deep freeze for any length of time, but I know some do.

July 26, 2015	#37
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	After reading about others doing it, I've frozen tomatoes until I have enough for a canning session. We also usually take off for a week in August and I have my son bag and freeze any that ripen while we're gone. When I'm ready to can, I pull them out of the freezer and put them in a strainer I the sink to thaw while the water runs out of them. This can cut down on cooking time, plus once thawed, the skins slip right off. I do still run them through the mill to get the seeds out. I don't have a lot of freezer space so I've never left them in the deep freeze for any length of time, but I know some do.