Michigan State University Extension
Preserving Food Safely - 01600213
10/13/97

FREEZING TOMATOES

  Juice.  Wash, sort  and trim firm, vine-ripened  tomatoes.
Cut into quarters or eighths.  Simmer 5 to 10 minutes. Press
through  a sieve.  Pour into  containers,  leaving  1/2-inch
headspace.  Seal, label and freeze.                         

  Stewed.    Remove  stem  ends,  peel,  and  quarter   ripe
tomatoes.   Cover and cook until tender (10 to 20  minutes).
Place  pan containing tomatoes in cold water to cool.   Pack
into containers, leaving 1/2-inch  headspace.   Seal,  label
and freeze.                                                 

Go To Top of File        MSU Extension Home Page        Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.