How to Freeze or Can Tomatoes

Freezing tomatoes couldn't be easier and requires minimal supplies. Use home-grown tomatoes or organic tomatoes purchased at a farmer's market. Wash them individually and remove the stems. Fill a large pot halfway with water and bring to a rapid boil. Submerge two or three tomatoes at a time for about 30 seconds, remove with a slotted spoon, and plunge into an ice water bath to stop the cooking process. This will loosen the skins so they peel off easily. Remove the core, any remaining skin, and soft spots with a knife. You can pack them whole, halved, or quartered into zipper freezer bags. Squeeze out any air and lay flat in a freezer. Once frozen, they can be stacked to save space.

To can tomatoes, sterilize the jars and lids. Process the tomatoes as noted above, and then add them to the sterilized jars. Add two tablespoons of lemon juice and fill to the brim with boiling hot water or tomato juice. Use a plastic or wooden spoon to stir along the edges to remove any air bubbles. Seal with lids and rings and put them into a pot of boiling water at least one inch above the lids. Boil pint jars for 40 minutes and quart jars for 45 minutes. Remove from the hot water and let them cool overnight in a draft-free area. Once cool, test the seal by pressing down on the center of the lid. If it pops, the seal isn't tight. These jars can be refrigerated and used up within a couple of weeks.

Roma tomatoes are best because they are meaty and have few seeds, but any meaty type of tomato will suffice. Separation of liquids and solids is normal. Canned or frozen tomatoes will remain good for about one year.