Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: HoofsandWings on September 22, 2013, 04:48:56 PM
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The storms and cold killed my plants. I picked 30 pounds of tomatoes and need to preserve them until I can them.
How much salt do I use? Is there anything else I should add like water?
It will be a week before I get to them.
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Are you asking how to hold them, how to can them, or both?
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you can puree them and freeze them in gallon bags. the same with peppers. I put whole stemless peppers in a gallon milk jug , fill it with water , freeze it and when you want it thaw and it is the same as the day you froze it. mike w
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Sorry about my badly worded question.
I won't have time to can them for a few days and need to keep them from spoiling until then.
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Just keep them cool and dry and they should be fine.
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If they're ripe, you can just freeze them whole. Then thaw them as you need them for sauces, soups, chili, etc. I've been doing that for years when I get sick of canning them or don't have time.
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We freeze them whole on a cookie sheet, then put in ziplocks for use in soups and stews. The skins come off after thawing really easy. :tup: This should work as a temp storage solution as well.
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Boss makes a good point. After they've been frozen you can just run them under hot water while they are still frozen and the skins just rub right off.
