Michigan State University Extension
Preserving Food Safely - 01600213
10/13/97

FREEZING TOMATOES

 Juice.  Wash, sort  and trim firm, vine-ripened  tomatoes.

Cut
into quarters or eighths.  Simmer 5 to 10 minutes. Press

through
 a sieve.  Pour into  containers,  leaving  1/2-inch

headspace.
 Seal, label and freeze.                         

 Stewed.    Remove  stem  ends,  peel,  and  quarter   ripe

tomatoes.
  Cover and cook until tender (10 to 20  minutes).

Place
 pan containing tomatoes in cold water to cool.   Pack

into
containers, leaving 1/2-inch  headspace.   Seal,  label

and
freeze.                                                 

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