Freezing green tomatoes, or... ?

tam91 · October 30, 2010

So I've got a lot of green tomatoes. I'd like to save them for cooking. I mostly use them in soups or something, where they don't need to be firm (as they would if I were making fried green tomatoes or such).

So can I just cut them up and freeze them? Is that the easiest way? Do I have to do anything special to freeze them?

I could can them, but just freezing would be easier (yeah, I'm lazy just now).

Any suggestions appreciated

ContainerTed · October 30, 2010

I would slice them up and vacuum seal them and then freeze. By doing it this way, you'll make more different dishes possible (i.e. Fried Green Tomatoes and various recipes that need them diced - tomato relish, chunks for soups and stews, etc). Larger chunks or slices seem to retain more of the crunch by freezing. Keeping them wet (canned) at above freezing temps speeds up the mushiness.

Ted

tam91 · October 30, 2010

Thanks - that sounds easy enough. I do have a vacuum sealer. I wasn't even thinking I'd preserve any crunch, so that's good news.

Bama mater · October 31, 2010

or.......... you could of course make pickled green tomatoes.

tam91 · October 31, 2010

True, I'll have to have a look for that recipe. Sounds interesting.

However, I'd like to save some "naked" for the green tomato soup recipe etc. so I can make that in the winter.

Stepheninky · October 31, 2010

We just made Amish Green Tomato Relish with all our greens we picked this week, but we caned ours.

ingredients

2 quarts green tomatoes chopped
3 cups sugar
3 green peppers diced
3 red peppers diced
3 cups vinegar
5 large onions finely chopped
3 tablespoons salt
1 tablespoons celery seed
1 tablespoons allspice
2 tablespoons mustard seed
1 tablespoons turmeric

Mix all vegetables in a large bowl.
Sprinkle with salt and let stand 10 minutes then drain well.
In large pan mix celery seed, mustard seed, turmeric, allspice, sugar and vinegar with vegetables.
Bring to a boil then reduce heat and bring to a second boil then remove from heat.
Fill hot sterile canning jars and seal tightly.

tam91 · October 31, 2010

Thank you - that sounds tasty!

Bama mater · November 14, 2010

Stepheninky, That is a great recipe for GT Relish, My family loves it. I made several quarts and pints so I'll have plenty when the relatives come for Thanksgiving.

October 30, 2010	#1
tam91 Tomatovillian™ Join Date: Aug 2010 Location: Crystal Lake IL Posts: 2,484	Freezing green tomatoes, or... ? So I've got a lot of green tomatoes. I'd like to save them for cooking. I mostly use them in soups or something, where they don't need to be firm (as they would if I were making fried green tomatoes or such). So can I just cut them up and freeze them? Is that the easiest way? Do I have to do anything special to freeze them? I could can them, but just freezing would be easier (yeah, I'm lazy just now). Any suggestions appreciated

October 30, 2010	#2
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	I would slice them up and vacuum seal them and then freeze. By doing it this way, you'll make more different dishes possible (i.e. Fried Green Tomatoes and various recipes that need them diced - tomato relish, chunks for soups and stews, etc). Larger chunks or slices seem to retain more of the crunch by freezing. Keeping them wet (canned) at above freezing temps speeds up the mushiness. Ted __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

October 31, 2010	#4
Bama mater Tomatovillian™ Join Date: Apr 2009 Location: Huntsville, AL Posts: 269	or.......... you could of course make pickled green tomatoes.

October 31, 2010	#6
Stepheninky Tomatovillian™ Join Date: Aug 2010 Location: Kentucky Posts: 682	We just made Amish Green Tomato Relish with all our greens we picked this week, but we caned ours. ingredients 2 quarts green tomatoes chopped 3 cups sugar 3 green peppers diced 3 red peppers diced 3 cups vinegar 5 large onions finely chopped 3 tablespoons salt 1 tablespoons celery seed 1 tablespoons allspice 2 tablespoons mustard seed 1 tablespoons turmeric Mix all vegetables in a large bowl. Sprinkle with salt and let stand 10 minutes then drain well. In large pan mix celery seed, mustard seed, turmeric, allspice, sugar and vinegar with vegetables. Bring to a boil then reduce heat and bring to a second boil then remove from heat. Fill hot sterile canning jars and seal tightly.

November 14, 2010	#8
Bama mater Tomatovillian™ Join Date: Apr 2009 Location: Huntsville, AL Posts: 269	Stepheninky, That is a great recipe for GT Relish, My family loves it. I made several quarts and pints so I'll have plenty when the relatives come for Thanksgiving.