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Freezing Tomatoes: The cheaters guide to faux canning.

This looks more my speed. I WILL be preparing and freezing tomatoes this coming year. Yay for Sabrina!

freezing Tomatoes: blend them up in my cuisinart. Then I place the mixture in a freezer bag (about 2-3 cups in each) and freeze for use in fresh tomato sauce (or soups, etc.)

Summer tomatoes: No need to can! Just blend in food processor and freeze in freezer bags.SO much simpler than canning AND you don't remove the skins, so healthier too! {you can also freeze cherry tomatoes plain in freezer bags!

Organize your freezer cooking with these free printable labels from Martha.

Clip-Art Freezer Labels - Martha Stewart Templates & Clipart - print on adhesive backed paper

Too many tomatoes? Freeze them whole. Their texture changes some, so use them in cooked tomato recipes. So much easier than canning.

Alternative to canning: Too many tomatoes? Freeze them whole. Their texture changes some, so use them in cooked tomato recipes. So much easier than canning.

stuffed tomatoes with mushrooms, parmesan and spinach

Stuffed tomatoes with mushrooms, parmesan and spinach

Stuffed Tomatoes with Mushrooms, Parmesan and Spinach you can also add shredded Mozzarella cheese. -- I'm definitely going to do a dinner of stuffed veggies

freezing fresh tomatoes

Simple Vacuum packing - Then seal up the bag leaving a 1 inch opening, and pinch it open and with your mouth suck out as much air as you can. The less air the better.

Making Homemade Salsa and Canning Step-by-Step How To Instructions

Making Homemade Salsa and Canning Step-by-Step How To Instructions. I am sooo making salsa this summer.

How to Put Up Tomatoes (The super easy way!) ~ http://www.southernplate.com

How to Put Up Tomatoes (The super easy way!)

My Opinion: So easy! Can't wait to preserve what's in the garden! How to freeze tomatoes - SO EASY and you'll love the garden fresh taste in soups, stews, and sauces this winter!

My new best tomoato process! Cleaned a whack of Romas, cored them, cut in half, gutted them. Then froze quarters on cookie sheets over night. Defrosted in morning (and when still slightly frozen) removed skins, chopped and into pot to cook down. Innards are being cooked and sieved for juice. I squished the water out of the skins with my hands - and they're now dehydrating and will be ground for tomato powder. Best part? Less waste and waaayyy less humidity than blanching skins.

Freezing tomatoes is a snap. Got too many to use? Overwhelmed?

Freezing Roma tomatoes *freeze as they ripen until you have enough for canning a batch of sauce! Bonus: You won't get heartburn either!

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