Freezing Tomatoes

Susan Reynolds, M.S.

Select firm, ripe tomatoes with deep red colour.

Raw

Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving 1-inch head space. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.

Juice

Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving head space (see Table 1). Seal and freeze.

Stewed

Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving head space (see Table 1). Seal and freeze.

Type of Pack	Container with wide top opening		Container with narrow top opening
Table 1. Head space to allow between packed food and closure.
Type of Pack	Pint	Quart	Pint	Quart
Liquid pack*	1/2 inch	1 inch	3/4 inch***	1 1/2 inch
Dry pack**	1/2 inch	1/2 inch	1/2 inch	1/2 inch
* Fruit packed in juice, sugar, syrup, or water; crushed or puréed fruit, or fruit juice. Fruit or vegetable packed without added sugar or liquid. * Head space for juice should be 1 ½ inches.