Tomatoes, Freeze Them or Can Them!

Canning and freezing tomatoes is a wonderful experience if you have the equipment and time. Be sure you are aware of your local altitude. Canning tomatoes is serious business because doing it incorrectly can lead to Botulism poisoning. This poison comes from spores growing in low acid food. The spores affect the acidity causing the poison. When canning you want to use only firm ripe tomatoes with no spoiled parts or mold. Be sure you do not can a tomato from a dead vine! Read through all your directions before freezing or canning your tomatoes. If you are going to be using a pressure canner be sure the gauge is checked and in working order.

For your jars and lids be sure there are no cracks, chips or rust on either part. If there is a part that has any kind if infraction it can lead to sealing failures and there must be a tight, no air seal. Purchase new lids every year to ensure a sung fit. Before use and after every use wash the jar in hot soapy water. Prepare your lids and bands according to the manufacturers directions. If you have hard water stains on your jars you can remove them by soaking the jars in one cup vinegar per gallon of water for several hours.

Frozen tomatoes and products have no need to be acidified. When freezing tomatoes wash and peel them. You can leave them whole or cut them up. Pack them into freezer containers leaving one inch head space. Then you just seal and freeze!