Salsa Recipe for canning

[Big Dave2]

What about a hybrid version of Roony and Eyeguy's methods? Can you freeze tomatoes without blanching? According to the Googles it looks to be possible 

 

 

• It is possible to quickly freeze raw tomatoes without blanching them first. They may be frozen 
• without their skins or frozen whole with their skins. Frozen tomatoes are best used in cooked foods such
• as soups, sauces and stews as they become mushy when they're thawed. 

Freezing Raw Tomatoes with and without Skins, from Cook ...

https://food.unl.edu/.../freezing-tomatoes

University of Nebraska–Lincoln

 

I think the ticket may be to freeze the tomatoes whole and then when I have enough accumulated I can bring them out and use Eyeguy's blender method. If that works, no more blanching for me! 

 

 

Edited August 13, 2015 by Big Dave2
The quote thing works terribly.

[pushbutton]

Yep, started doing that a few years ago., and will never can .....just tomatoes again. Actually the skins peel away easy when they thaw.  No going back to chunky though. 

[Big Dave2]

This quote thing is miserable! 

 

[pushbutton]

Yes.....yes it is.

[eyeguy 54]

lol

 

[Big Dave2]

Yep, started doing that a few years ago., and will never can .....just tomatoes again. Actually the skins peel away easy when they thaw.  No going back to chunky though. 

So you're saying you don't can tomatoes anymore, you only freeze them? You freeze them whole with the skins on? Do you just put them in bags or do you vacuum seal them?

[icehole10]

This is all good info, fairly new to gardening and canning. Thanks!

[pushbutton]

Yep Dave. Open bag, put clean dry tomatoes in, close bag, freeze. Skin on and no sealing. ....green stemmy blossom  thing cut off though. A one quart bag is  pretty much equivalent to those bigger 25 or 28 Oz cans in the supermarket. Sometimes they will freeze together, and you could freeze them separated on a cookie sheet before putting in the bag if wanting to take them out separately or if you put them in gallon bags and don't use the whole thing at once. Was skeptical at first, but it is a no-brainer to me  now.....just so much easier.

[eyeguy 54]

I hope to grow them next year.  Looks like a great way to do it. 

[Big Dave2]

Yep Dave. Open bag, put clean dry tomatoes in, close bag, freeze. Skin on and no sealing. ....green stemmy blossom  thing cut off though. A one quart bag is  pretty much equivalent to those bigger 25 or 28 Oz cans in the supermarket. Sometimes they will freeze together, and you could freeze them separated on a cookie sheet before putting in the bag if wanting to take them out separately or if you put them in gallon bags and don't use the whole thing at once. Was skeptical at first, but it is a no-brainer to me  now.....just so much easier.

Thanks for the info! I have one more question. Do you also freeze the peppers? My biggest problem with salsa making is having enough peppers and tomatoes ready at one time without letting one or the other get old sitting around.

[icehole10]

We freeze jalapenos whole to use in our venison brats, they tend to be a little mushy. Just grind them up once thawed. Same thing, just use a Ziploc bag.  Has always worked good in that application, so I would assume I would work for salsa and such.

[pushbutton]

Have never really froze peppers.....other than in a potatoes O'Brian mix; but don't see why it wouldn't work though...as icehole mentions, suppose they will get mushier, but so does everything frozen ......or canned. Like the maters, if you can handle a "smoother" salsa, don't see much downsside......

 

[eyeguy 54]

stopped at 78 pints.  would have done one more batch today but wifey said try spaghetti sauce.  so I did.   having some for supper.  pineapple tidbits in the last 3 batches of salsa.  LOVE it!