The best method for freezing tomatoes
Freezing tomatoes is an alternative water bath canning.
Many times we can our tomatoes as our form of preserving them. What if it gets late in the season or you have just a few left to preserve but not enough to use the water bath method?
Well you can freeze fresh tomatoes. It is a fairly simple process and enables you to preserve tomatoes a little bit later than usual or in smaller batches. Make sure there is enough freezer space to accommodate all that you want to preserve.
Freeze your tomatoes according to what you plan to do with them. We are going to use them for sauce so we will use a solid freezer container. First, make sure you have solid tomatoes that show no signs of spoilage or mold.
Wash the tomatoes and prepare a pan of water, bringing it to a boil. Dip the tomatoes for about 30 seconds or until they are easily peeled and cored. Dip the tomato into ice cold water for easy peeling then place the whole tomato in a container suitable for freezing. It is important to leave a 1 inch headspace in the container, this allows room for the tomatoes to expand and not break the seal of the lid. Wipe the rim clean and seal tightly. The consistency of the tomatoes will be soft when thawed. They do not maintain their shape when frozen.
Tomatoes can be frozen sliced then quick freeze with the skin on but once again they do not maintain their solid form.
Michigan State University Extension recommends following science based food preservation methods when storing any food for later use.