How to Make Stewed Tomatoes (For Your Freezer)

Do you guys can your bounty from your harvest?
I don’t. I don’t even know how to can or own a pressure canner- thing- a-majiger -
But I love to increase my food storage using fresh items from my garden.
Which is one reason I love my Freezer!!
Last week I shared on Instagram/Facebook that I was making stewed tomatoes for my freezer and had a few inquiries about it so I decided to share how I do it – so you can utilize your freezer too!

First you want to wash and boil your tomatoes so you can peel the skins off. Fill a pan with water and tomatoes and bring it to a boil. The tomatoes only need to boil for a couple minutes until the skins crack – watch carefully! You can pull them off and plunge them into an ice bath to stop them from cooking – or I just dumped mine into my strainer and let cold water pour over them.

The skins pull right off – seriously – so easy! and if the skin hasn’t split yet, simply take a sharp knife and make a little slit in the skin and the peel will peel right off. After you peel them cut them into bite size chunks. Do this on a deep, bowl like plate because you NEED to keep the tomato juices.

Once all your tomatoes are cut, dump them in a pan to simmer.

Next you want to cut up your “spices” – the flavors you want for your tomatoes. I like to use green peppers, chili peppers, onions and a touch of garlic and salt. You can do this one of two ways, you can dice them up into chunks or you can blend them up. 

Stewed Tomatoes for the Freezer (5) copy

For this round, I choose to blend up the spices really small and let them simmer for a few minutes and then cooled and bagged them. If you choose to dice them up, bring them to a boil and let them soften before you cool and bag them. You want the flavors to blend a bit.

After your tomatoes have cooled for a bit – simply spoon as much as you want into freezer bags. I filled some bags to the top and other bags I filled half way. Press as much air out of them as you can.

I like to lay mine flat to freeze because they take up a lot less space and look awesome in the freezer! Plus, they thaw out a lot faster when I need them.

Stewed Tomatoes for the Freezer (8) copy

So stop making excuses about canning – and get to freezing!! You can use them all winter long in your stews, soups and chilies!!!



{northern cottage} said...

yay for you...I mean for me...I have all these tomatoes from my first garden and wasn't quite sure what to do with them and now I know...thank you thank you thank you!

Amy C said...

I'm so glad you shared this!! I've been thinking about making some stewed tomatoes, but I'm really new at canning. Freezing sounds much easier! Thanks!


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