An Argument for Freezing Tomatoes

The next time you’re faced with that overwhelming harvest of tomatoes, try freezing them before chucking the surplus into the compost pile. Why freeze? Well, freezing is a much simpler and less arduous task than its sister method, canning.

Freezing requires less equipment. You only need, at the very least, the following resources: running tap water, a pack of quart-size freezer bags, a food processor, a basic assortment of kitchen knives, and a bowl or pot.

Freezing is a time-saver. Your time is preserved (alongside your tomatoes) by not having to undertake the time-consuming task of sterilizing jars, lids, and screwing caps – not to mention handling tools.

Freezing is more economical. Just contemplating the energy, both human and environmental, required to heat and sterilize the sundry array of needful equipment is enough to make your blood boil. If nothing else, consider the cost of canning equipment in comparison to freezing equipment.

Freezing removes the risk of bacterial contamination; otherwise, a very serious consideration when canning. Bacteria cannot survive in a frozen environment; where as, without a conscientious deferment to the painstaking care required when canning, you run the risk of bacterial contamination.

Finally, freezing is the best way to preserve the rich tomato flavor of the humble garden. Your sauces, stews, soups, and casseroles will retain that ‘just-from-the-garden-and-into-the-pot’ flavor that will rival even grandma's most cherished heirloom canning recipe.

In the light of this argument, try putting your tomato harvest on-ice before taking out that canning pot and slaving in a hot kitchen.