-=> On 07-13-96  22:00, Eileen Steenburg <=-
 -=> spoke to All about tomatoes <=-
 ES> I've heard that Tomatoes can be frozen.  I usually can them, but am
 ES> curious to know if anyone else has heard of freezing them.  If so, what
 ES> is the proper procedure to do so? Thanks
  Hi Eileen
  I have never tried freezing tomatoes - but maybe the following will
  give you some ideas.
MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Freezing Vegetables
 Categories: Info
      Yield: 1 servings
 
      1    Info
 
  With pick your own season in full swing, it is worth your while, if
  you have a decent sized freezer, to pick your own fruit & vegetables
  & freeze what you don't want to eat now.
  
  Freezing fruits is very easy.  I usually peel, core & slice fruits &
  then simply pack them either into freezer bags or 1lb margarine tubs.
  I've tried following some instructions that say such fruits as
  peaches & apples should be packed either in a syrup or in ascorbic
  acid or in lemon juice. This has only led to loss of flavour.
  Packing them on their own seems to work far better.
  
  Vegetables are a little more time consuming, but they are worth it.
  Vegetables must be blanched before freezing.  The key to blanching is
  ensuring that your water is at a rolling boil & you have plenty of
  iced water to plunge the vegetables into when finished.  This
  immediately stops the cooking process & prevents the vegetables from
  becoming soggy.  The amount of time for blanching varies with the
  vegetable.  The following times are the ones that have been most
  successful for me.
  
  ASPARAGUS: Blanch 1lb in 1 gallon of boiling water for 2 minutes if
  spears are small, 4 minutes if large spears.
  
  BEANS: Slice into 2" pieces.  Submerge 1lb in 1 gallon of boiling
  water for 3 minutes.
  
  BROCCOLI: Soak in iced water for 30 minutes to ensure that the heads
  are properly cleaned.  Rinse & drain.  Cut into spears that can fit
  your container.  Blanch 1lb in 1 gallon of boiling water for 3
  minutes.
  
  CAULIFLOWER: Prepare as you do the broccoli.
  
  PEAS: Blanch 1lb shelled peas in 1 gallon boiling water for 2 minutes.
  
  PEPPERS: Do not have to be blanched.  Simply slice or dice, package
  into freezer tubs & freeze.
  
  TOMATOES: Skin them & then boil them for 10 minutes.  You may have to
  add a little salt before freezing.
  
  Time all blanching from the moment that you place the vegetables in
  the boiling water.  If you use smaller amounts, the water won't go
  off the boil.  Remember that you do need ICED water: otherwise the
  vegetables will continue to cook & you'll get soggy vegetables when
  you go to cook them. Cook all vegetables from frozen, unless you are
  using tomatoes or peppers which you may want to thaw before putting
  into another dish.
  
                                        Date: 03 Jul 94
Original Poster Not Shown on File
MMMMM
 
  
... Shipwrecked on Hesperus in Maryland. 12:58:47 15 Jul 96
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