Can I freeze my tomato sauces from fresh tomatos, or do I have to can them?

Answer 1

I never can anything. I have two freezers, a chest and an upright. So far this year I've put blueberries and blueberry pie filling; strawberries and jam too; rhubarb by itself and also mixed with strawberries ready for making crisp; peaches and peace pie filling; tomatoes, tomato sauce, and salsa; corn on the cobb; cherries and raspberries; and pea pods all up and frozen in the freezer. I'm about to do my green beans. Some things like the tomatoes, I put into a boil water bath just long enough to peel the skins off. Usually that takes 2 minutes on a ripe tomato and then plop it into very cold water and it will make the skin raise right off the meat. I do that with peaches too and corn needs to be blanched for 3 minutes to keep it from getting tough in the freezer. All the rest of the fruits and vegetables I wash first with a fruit and vegetable soap first and rinse them and drain thoroughly or pat dry with paper towels and then freeze them, some slicing them up first. I add fruit fresh to ones that will turn brown right into the freezer bag, mixing it up a bit after I seal it. I do my salsa with the skin on the tomatoes so all I do with the tomatos and veggies I put into the salsa is wash them with the fruit and vegetable soap first before cutting them up. I mark all my bags on the front with magic markers the item and date frozen. Be sure to use freezer bags and watch not to fill them to the brim to allow expansion during freezing.

Answer 2

I am a former chef and as longer as you have cooked them as if there just tomato purees and not cooked they freeze fine but become watery.

I do it and I use ZipLok double seal bags, this keeps the ice crystals from forming, make sure the sauce is spiced and seasoned well, because for some reason after freezing it may taste bland, I have never figured that one out.

Lay the bags on a cookie sheet and if you have a chest freezer, all the better, they do not defrost like the one in your refrigerator, make as much as possible, and for Xmas get some decorative jars and process them for gifts with a few bags of pasta in a basket, even sneak ina piece of parmesan cheese, it doe not require alot of cold.

Answer 3

I froze my fresh tomato sauce about a month ago and it has held up really well. I made a huge batch of home-made tomato sauce and used small good quality plastic containers. I got them at the container store and the lids have a little thing you push to make them air tight. I also let the sauce completely cool before putting it into the containers, I didn't want any extra condensation in there. I have defrosted three of them so far and they taste great. I am planning on another even bigger batch soon to last me through the fall. Good luck!

Answer 4

I personally want to can somethings and my sister is giving me a case of tomotoes to can, so how can I make tomoto sauce and then can it? I understand the concept of canning and want to make the sauce taste good when you open that jar. Each recipe I find sounds great but no one has both a great tasting sauce and then the canning process after to keep it for year round.

Answer 5

Absolutely. Canning scares the crap out of me, I freeze everything.

Answer 6

They freeze very well, I have some I did this summer in my freezer right now!

Answer 7

freezing will cause the water to seperate
Can them
I forgot to check this site out
But the have most everything you might need
http://www.freshpresreving.com

Answer 8

yes i freeze it all the time with no problems

Answer 9

yes you can freeze them.

Answer 10

Sure you can.

Bert