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Old October 30, 2010   #1
tam91
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Default Freezing green tomatoes, or... ?

So I've got a lot of green tomatoes. I'd like to save them for cooking. I mostly use them in soups or something, where they don't need to be firm (as they would if I were making fried green tomatoes or such).

So can I just cut them up and freeze them? Is that the easiest way? Do I have to do anything special to freeze them?

I could can them, but just freezing would be easier (yeah, I'm lazy just now).

Any suggestions appreciated
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Old October 30, 2010   #2
ContainerTed
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I would slice them up and vacuum seal them and then freeze. By doing it this way, you'll make more different dishes possible (i.e. Fried Green Tomatoes and various recipes that need them diced - tomato relish, chunks for soups and stews, etc). Larger chunks or slices seem to retain more of the crunch by freezing. Keeping them wet (canned) at above freezing temps speeds up the mushiness.

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Old October 30, 2010   #3
tam91
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Thanks - that sounds easy enough. I do have a vacuum sealer. I wasn't even thinking I'd preserve any crunch, so that's good news.
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Old October 31, 2010   #4
Bama mater
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or.......... you could of course make pickled green tomatoes.
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Old October 31, 2010   #5
tam91
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True, I'll have to have a look for that recipe. Sounds interesting.

However, I'd like to save some "naked" for the green tomato soup recipe etc. so I can make that in the winter.
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Old October 31, 2010   #6
Stepheninky
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We just made Amish Green Tomato Relish with all our greens we picked this week, but we caned ours.

ingredients

2 quarts green tomatoes chopped
3 cups sugar
3 green peppers diced
3 red peppers diced
3 cups vinegar
5 large onions finely chopped
3 tablespoons salt
1 tablespoons celery seed
1 tablespoons allspice
2 tablespoons mustard seed
1 tablespoons turmeric

Mix all vegetables in a large bowl.
Sprinkle with salt and let stand 10 minutes then drain well.
In large pan mix celery seed, mustard seed, turmeric, allspice, sugar and vinegar with vegetables.
Bring to a boil then reduce heat and bring to a second boil then remove from heat.
Fill hot sterile canning jars and seal tightly.
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Old October 31, 2010   #7
tam91
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Thank you - that sounds tasty!
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Old November 14, 2010   #8
Bama mater
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Stepheninky, That is a great recipe for GT Relish, My family loves it. I made several quarts and pints so I'll have plenty when the relatives come for Thanksgiving.
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