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Old 06-22-2009, 06:28 PM   #11
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The real issue with freezing anything like a tomato product is the ice crystals that are formed inside of the container and the affect they have on the product as it thaws. If texture is not a concern. I say freeze away!
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Old 06-22-2009, 09:44 PM   #12
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Quote:
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The real issue with freezing anything like a tomato product is the ice crystals that are formed inside of the container and the affect they have on the product as it thaws. If texture is not a concern. I say freeze away!
I am unsure if texture is an issue for me, but I have a salsa-eating 11 yo that I doubt will even notice haha!
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Old 06-23-2009, 02:49 PM   #13
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We always have so many tomaotes and I always can some salsa, but when I get over ran with them. I drop them in a pot of boiling water for about 15 - 20 seconds, drain them and thow them in an ice bath. When cool enough I just pop all the skins off and drop them in freezer bags. Take them out to cook with or u could even thaw and make salsa out of them. After they freeze solid and I have tons of them, I'll vaccum pak them. They stay good for a long time.
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Old 06-23-2009, 05:47 PM   #14
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Originally Posted by nanat View Post
We always have so many tomaotes and I always can some salsa, but when I get over ran with them. I drop them in a pot of boiling water for about 15 - 20 seconds, drain them and thow them in an ice bath. When cool enough I just pop all the skins off and drop them in freezer bags. Take them out to cook with or u could even thaw and make salsa out of them. After they freeze solid and I have tons of them, I'll vaccum pak them. They stay good for a long time.
I am definitely going to have to do this! Dont want to waste a bit! Thanks for your help!
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Old 06-23-2009, 08:53 PM   #15
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What I always did was peel and seed the tomatoes, cut into chunks and freeze in ziplocks with chopped onion, assorted chopped peppers, and any suitable fresh herbs I might have on hand. That way, they could be the base for any number of dishes...salsa, tomato sauce, chili, gumbo, stew...or even used in what my ex-MIL used to call "Poor-do."

Basically, it's stewed tomatoes with chunks of bread in it.
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