Tomato 2022

[digitS']

Today, I again made tomato soup.

I'm trying to freeze it but this is a first time. Quart bags? If it doesn't harden, it won't work very well - I'd have to put them in a rigid container as I've done with some jams. Pasta sauce works fine in bags; frozen, it's as hard as a rock in there.

Mostly, Bloody Butcher and those Jellybeans went into the soup. Quick and easy, it's tasty and I could have made more but need to find out about the freezing process.

Steve

 

[pjn]

Today, I again made tomato soup.

I'm trying to freeze it but this is a first time. Quart bags? If it doesn't harden, it won't work very well - I'd have to put them in a rigid container as I've done with some jams. Pasta sauce works fine in bags; frozen, it's as hard as a rock in there.

Mostly, Bloody Butcher and those Jellybeans went into the soup. Quick and easy, it's tasty and I could have made more but need to find out about the freezing process.

Steve

I freeze my tomato soup in qt bags. Lay them flat on cookie sheet till frozen then they stack easy in the freezer.

 

[flowerbug]

I freeze my tomato soup in qt bags. Lay them flat on cookie sheet till frozen then they stack easy in the freezer.

for the squash i stack the flat gallon bags on top of each other and then freeze them all together so they won't slide around and they stay like that until i pry one off as a nice block in the freezer.

 

[digitS']

I freeze my tomato soup in qt bags.

It works!

Just!-right-size boxes would help in freezer.

I won't have to worry about it squeezing out under weight. Shelves in the upright, now that we have it, may work for the pear & apple butter. I see that Bartlett Pears have made it to the soopermarket so it is time ... now, if it will just Cool Off! Another 100°f day (38°C) ...

Steve

 

[flowerbug]

picked tomatoes this morning, almost finished canning most of them. once this batch comes out of sealing then i can fill and put the next batch in. i have a 10 minute break here and we just had brunch.

we'd taken a quart of vegetable soup out of the freezer to have and then there were some extra tomato chunks from the first batch that we included. very yum!

 

[seedcorn]

Used my first orange tomato-orange beef heart from @Zeedman . They are much sweeter than Better. boys or San Marzano. Made for an interesting salsa .

 

[heirloomgal]

Lennie & Grace Kentucky Heirloom and Nips

 

[ducks4you]

Today, I again made tomato soup.

I'm trying to freeze it but this is a first time. Quart bags? If it doesn't harden, it won't work very well - I'd have to put them in a rigid container as I've done with some jams. Pasta sauce works fine in bags; frozen, it's as hard as a rock in there.

Mostly, Bloody Butcher and those Jellybeans went into the soup. Quick and easy, it's tasty and I could have made more but need to find out about the freezing process.

Steve

Ball makes jars that you can freeze.

How to Seal and Freeze Jars - FoodSaver Canada

Freezing jars is simple with the right technique.

www.foodsaver.ca

I first heard of this in a You Tube that suggested when you have too many tomatoes to can, get These jars, put the tomatoes in whole, freeze them, and get back to them later.
They can also be used for just freezing.
The tomatoes will behave just like those bagged up and frozen. The skins will slough off and the meaty parts/seeds will be left.

 

[flowerbug]

Ball makes jars that you can freeze.

How to Seal and Freeze Jars - FoodSaver Canada

Freezing jars is simple with the right technique.

www.foodsaver.ca

I first heard of this in a You Tube that suggested when you have too many tomatoes to can, get These jars, put the tomatoes in whole, freeze them, and get back to them later.
They can also be used for just freezing.
The tomatoes will behave just like those bagged up and frozen. The skins will slough off and the meaty parts/seeds will be left.

we don't vaccuum seal or use solely wide mouth jars. just leave enough head space for things to expand. once in a while one may crack or break but on the whole this is how we freeze a lot of soups or other portions of things and yes we do allow things to cool off before putting them in the freezer.

if i want a tight seal i'll reuse old lids and warm them up before cranking the rings on them. works fine.

best of all, nothing smells or tastes like freezer burn.

 

[heirloomgal]

Almost time to say goodbye to fresh off the vine tomatoes.

May's Green Pineapple

Wapsipinicon Peach

Van Wert Ohio, fantastic taste

Prue, this one was a big mama, huge lunkers

Korol Sibiri Oranzhevyi, Russian paste type, was a really excellent producer.

Power's Heirloom, thought it was a paste but was pretty juicy