Freezing Tomatoes 101

Last year I canned all of our tomatoes, and just because I like to change things up a bit, I decided to freeze a batch this year. **This process must be done in several batches as you can only fit so many tomatoes in your pot at once.**To begin with, get a big pot of water boiling on the stove. Meanwhile, rinse and core the tomatoes. Discard core in a large bowl, which you will be using again later. Put the tomatoes in the pot, leaving them room to move around. In about 8-10 min., the skin of the tomatoes should split. When the skin has split ladle the tomatoes out of the pot and into a strainer. Make sure the skin has split before removing from the pot. Run cold water over the tomatoes to cool the off enough to remove the skins. The skins should simply peel right off with minimal effort. This is when the garbage bowl comes in handy-just put the skins in with the cores. As you remove the skins, put the tomatoes in another large bowl.As your bowl gets full pour some of the tomatoes into a blender until it about 2/3 full. Pulse the blender only 2-3 times, then pour the juice into ziploc bags or plastic freezer containers-whatever you have on hand. It's as simple as that! I will say, this was a nice break from canning. Though, if we get a lot more tomatoes this summer I may be canning again, and if so, I'll be sure to give a tutorial on here! Best wishes girls! "You are to take every kind of food that is to be eaten and store it away as food for you and for them." Genesis 6:21

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