• When possible, preserve fresh, locally-grown tomatoes for the best quality and nutritional value.
• Know when fresh tomatoes are available in your state with this seasonal food guide.

• If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning. 

1. Selection & Ingredients

• Select firm, ripe tomatoes. Do not use vegetables that show signs of decay or mold.
• You will need approximatley 2 1/2-3 ½ pounds of tomatoes per quart container (3-3 1/2 pounds for juice)
• Ice (approx. 1 pound/pound vegetables)
• Salt (optional)

2. Equipment

• Large cooking pot with lid
• Blanching basket/strainer/slotted spoon
• Ladle
• Funnel
• Colander
• Cutting board
• Knife
• Use clean packing containers and materials that are moisture and vapor-proof/resistant:

• Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
  • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
  • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
  • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
• Flexible bags or wrappings (plastic freezer bags, freezer paper or wrap, and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
  • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment

• Before use, wash containers in hot soapy water and rinse well. Dry.

4. Prepare Vegetables

Raw-

• Thoroughly wash tomatoes.
• Dip in boiling water for 30-60 seconds to loosen skins.
• Cool in ice water. Drain well.
• Peel, core and quarter tomatoes.

Juice-

• Thoroughly wash tomatoes.
• Sort and trim. Cut into quarters or eighths.
• Simmer 5-10 minutes in a large cooking pot.
• Press through sieve.
• Season with 1 teaspoon salt per quart of juice, if desired.

Stewed-

• Thoroughly wash tomatoes.
• Dip in boiling water for 30-60 seconds to loosen skins.
• Cool in ice water. Drain well.
• Peel, core and quarter tomatoes.
• In a large cooking pot,  cook tomatoes until tender (10-20 minutes).
• Place pan containing tomatoes in cold water to cool.

5. Pack

Raw-

• Pack tightly into containers or bags.
  • If using rigid containers, leave 1-inch headspace.
  • If using flexible bags, remove as much air as possible.
• Make sure sealing edges are free of moisture or food.
• Seal.

Juice or Stewed (Liquid pack)-

• Pack into containers leaving the proper headspace for the container type (see Headspace table below).
• If using flexible bags, remove as much air space as possible.
• Make sure sealing edges are free of moisture or food.
• Seal.

Headspace for Freezing

Type of Pack	Container with Wide Opening		Container with  Narrow Opening		Flexible Bags
	Pint	Quart	Pint	Quart
Liquid (Juice)	1/2-inch	1-inch	1 1/2-inch	1 1/2-inch	Remove as much air as possible
Liquid (Stewed)	1/2-inch	1-inch	3/4-inch	1 1/2-inch

 

6. Store

• Label with the name of food, date, and type of pack.
• Freeze as quickly as possible to 0°F or below.
  • For quickest freezing, place containers in single layers in freezer.
• Most frozen vegetables will maintain high quality for 12-18 months at 0°F or below.