Last year I had a conundrum when it came to putting up tomatoes. I grew my own, but as luck would have it, they didn’t all ripen at the same time. I just couldn’t get enough to put up a full canner load at the same time. So I thought about solutions and scoured the internet and came up with freezing tomatoes. Everything on the internet said you could just pop them into freezer bags whole – no prep at all. No blanching and skinning, no coring. No dicing or quartering. Literally pop them in the bag, and presto chango – preserved tomatoes, all ready to go. And even my sister had done it, and sworn by it.
But friends – do not be seduced. If it seems to good to be true, it probably is. And so it is with freezing completely unprepared tomatoes. Naturally. These things were far more trouble than they were worth. Defrosting was a nightmare – it took forever. And when I didn’t have forever to wait, using the defrost function on the microwave (yes, I cheated a few times dang it) turned them into cardboard-textured mush. Moreover, I ended up pitching half of them into the trash, because have you ever tried to peel a skin and pull a core out a half-defrosted, cardboard-textured tomato? If you haven’t, take my word for it that it is not something you want to spend your time on. Completely the definition of “fruitless (such as it were, that is) endeavor”.
Sigh. This year I planted a variety that is supposed to ripen at once, more or less. Unless nature is wanting to play a cruel joke on me two years running, which frankly, I won’t quite rule out!