Michigan State University Extension
Preserving Food Safely - 01600213
10/13/97

### FREEZING TOMATOES

     Juice.  Wash, sort  and trim firm, vine-ripened  tomatoes.

    Cut
    into quarters or eighths.  Simmer 5 to 10 minutes. Press

    through
     a sieve.  Pour into  containers,  leaving  1/2-inch

    headspace.
     Seal, label and freeze.

     Stewed.    Remove  stem  ends,  peel,  and  quarter   ripe

    tomatoes.
      Cover and cook until tender (10 to 20  minutes).

    Place
     pan containing tomatoes in cold water to cool.   Pack

    into
    containers, leaving 1/2-inch  headspace.   Seal,  label

    and
    freeze.

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