Freezing/Canning

[FrankZ]

What are the recommendations and concerns about freezing tomato sauce in batches then thawing for canning?

 

[Dawgluver]

I should think it would be fine, particularily if you reheat it prior to jarring.

Are you using a water bath or a pressure canner, Frank?

 

[FrankZ]

I had planned on thawing in the fridge, at least for a while then adding it to the pot of sauce I still need to make (I just picked another bag of 'maters).

I am good with either, though I personally prefer the pressure canning thing.

 

[Dawgluver]

Then I think it should work. I would bring it to a boil, after thawing, in the "new" sauce. Then can away!

 

[Andy M.]

I don't think there are any issues. Although I don't can, I do freeze sauce and have found it as good as not frozen sauce.

 

[FrankZ]

I don't mind freezing, except for not having enough room for it all in our freezer and the tomato crop is starting to ramp up.

 

[blissful]

I've never done this....... (I dehydrate them).........but they say you can wash them and freeze them whole. When you thaw them, the peel comes right off (no blanching needed). Then you can make sauce and can during the cooler weather.

 

[DaveSoMD]

Then I think it should work. I would bring it to a boil, after thawing, in the "new" sauce. Then can away!

+1

As long as you bring it to the boil for one minute you should be fine.