154 replies to this topic

[omnivorette]

I bought a Velox tomato strainer from Williams Sonoma for $30. It attaches to the table by suction and works like a champ. I just squished (technical culinary term) four quarts of tomato glop (another culinary term) which I will freeze in Mason jars for the cold winter months on the prarie. More next weekend.

Why not use a food mill?

[Melonious Thunk]

The machine and the results. It worked like a charm Four quarts of luscious glop in about 30 minutes of cutting, grinding and cleaning up. Food mill doesn;t work.. I tried it. Neither does a Chinois. This little beauty is perfect....and cheap.

[omnivorette]

I think the whole point of this sauce (the absolute freshness) would be lost with freezing. A more typical cooked sauce would freeze better.

On refelction, I think you are right about this. Cooked sauces will freeze well, but these are intact pieces of tomato.

I thought you weren't going to freeze raw tomatoes? Now I'm confused.

Do I have to buy that contraption or can I just use my food mill?

[Stone]

Will the jars break?

[omnivorette]

I thought about that..I don't usually freeze stuff in glass.

[Melonious Thunk]

I left about two inches of expansion. Maybe I need to add more. I'm freezing the strained tomatos, not flesh. I think that will work. I'll research it.

[Melonious Thunk]

Hmm, according to this site, I should put the stuff in freezer bags after cooking it. Or I need to boil the jars for 35 minutes after sealing. I guess, I need to rethink this part.
Learning while I squeeze. A food mill didn;t do the jobg for me. If you can get it to work for you, fine.

http://www.pickyouro...ghettisauce.htm

[GG Mora]

I find a food mill works best with cooked fruit or veg.

ETA: Thunk, the instructions calling for 35 minutes processing are for canning jars that will be stored on a pantry shelf. Frankly, I've never heard of freezing stuff in glass jars. If I were doing this, I'd simply fill Ziploc bags with the stuff, then lay them flat – stacked – in the freezer. Once frozen, they can be shuffled around.

[yvonne johnson]

Hmm, according to this site, I should put the stuff in freezer bags after cooking it. Or I need to boil the jars for 35 minutes after sealing. I guess, I need to rethink this part.
Learning while I squeeze. A food mill didn;t do the jobg for me. If you can get it to work for you, fine.

http://www.pickyouro...ghettisauce.htm

Another option is to consider what G does--freeze the tom mixture in ice cube trays, then place in freezer bags. Voila, easy to use cubes for cooking.

[9lives]

Hmm, according to this site, I should put the stuff in freezer bags after cooking it. Or I need to boil the jars for 35 minutes after sealing. I guess, I need to rethink this part.
Learning while I squeeze. A food mill didn;t do the jobg for me. If you can get it to work for you, fine.

http://www.pickyouro...ghettisauce.htm

I bought a vacuum sealer.....Tilia is the big brand for home models.

http://www.jardensto...p...d=18&cid=79

I got the model in stainless cuz I liked it better than the white. It comes with bags but it's easy to make your own from rolls that they sell. I've only used it for fish but they say it works for fruits or veg..costs about $150 and well worth it, if you plan on doing much freezing.

There's also some attachment for plastic jars; but I haven't used it yet...and I think they sell special plastic containers. I'll just freeze a sauce, put it in a bag and try not to make too big a mess

[Stone]

If you try to freeze plastic bags lying one top of one another, I'd suggest a thin piece of cardboard between them. If the plastic is touching, there's a good chance that any "wrinkles" in the plastic will freeze together like velcro.

[mongo_jones]

yes, and don't ask stone and me how we know this.

[Daisy]

yes, and don't ask stone and me how we know this.

You're really the same person?

I mean, it would explain so much.

[Stone]

I'll just freeze a sauce, put it in a bag and try not to make too big a mess

Just to be sure -- you freeze it before you try to vacuum seal it?

[Rebecca]

I'm freezing the strained tomatos, not flesh.

I don't understand. "Strained tomatos," not flesh. So you are preserving the skin and seeds and not freezing the pulp?