If you're thinking of freezing tomatoes for canning later on don't do it

[JarredUp]

I decided to freeze some tomatoes for canning later, but they ended up coming out mushy, which made the whole canning process a bit challenging. I can still whip up some juice, ketchup, or sauce, but it's not quite suitable for my usual way of making crushed tomatoes. It's going to need more cooking than I'm used to. So if you're considering freezing tomatoes, just know it'll take a bit more effort

 

[LadyWhistledown]

@JarredUp
"yup, done that lol. frozen tomatoes definitely change texture. Thanks for the tip!"

 

[Master Yi]

I decided to freeze some tomatoes for canning later, but they ended up coming out mushy, which made the whole canning process a bit challenging. I can still whip up some juice, ketchup, or sauce, but it's not quite suitable for my usual way of making crushed tomatoes. It's going to need more cooking than I'm used to. So if you're considering freezing tomatoes, just know it'll take a bit more effort

Thanks for this. Keeping this in mind

 

[jerick_s]

I decided to freeze some tomatoes for canning later, but they ended up coming out mushy, which made the whole canning process a bit challenging. I can still whip up some juice, ketchup, or sauce, but it's not quite suitable for my usual way of making crushed tomatoes. It's going to need more cooking than I'm used to. So if you're considering freezing tomatoes, just know it'll take a bit more effort

I've been there with the frozen tomatoes too!
I learned it's the cellular breakdown that turns them mushy!
So for anything that needs a firmer, chunkier tomato, freezing is not really ideal!

 

[silenceinthelibrary22]

I was planning to do this! good thing I came across this post. Thank you!

 

[fermentfreakfarm761]

Thanks for spilling the beans about your experience, that's super useful to know. I didn't even think about how freezing might mess with the texture. Glad to hear you can still toss them into a sauce or ketchup, even if it means putting in a little extra elbow grease

 

[GrapeVine]

I actually prefer to freeze then can for my marinara sauce bc when the cell walls break down there’s a ton of water that comes out and it cuts your reducing / boiling off time significantly.