The other day, I asked about freezing herbs. While researching this idea, I decided I'd look at alternative means of putting up tomatoes. One year I canned them and lost a few. I just didn't have the confidence to continue with this method. Plus it was labor intensive. So then I started freezing them by conventional methods. Well this year, I'm experimenting with something new. I rinsed, cored, and froze them whole. Then I vacuumed sealed them. They do take a little more space this way, but not as much as you'd think. The blocks I made the past few years did stack nicely, but still took up space. The true test will be if this method will produce an equally tasty product when thawed and use in various dishes. Since I knew there would be a lot more water produced when cooked, I packed in two pound packs. I'll let you know.
The first part of the experiment has already proven effective. That was the issue of the peeling. Supposedly, a frozen raw tomato, when rinsed with warm water, will peel just as easily as a raw one after blanching. And think about that a minute....would you rather hold a frozen tomato or a blanched one? EXACTLY!
The first part of the experiment has already proven effective. That was the issue of the peeling. Supposedly, a frozen raw tomato, when rinsed with warm water, will peel just as easily as a raw one after blanching. And think about that a minute....would you rather hold a frozen tomato or a blanched one? EXACTLY!
Daphne
Keep your mind wide open.
Keep your mind wide open.