I was asked the other day a question from a friend about whether she should can her fresh tomatoes that she grew herself or freeze them. There are a number of ways to look at this. If your going to use the tomatoes/sauce in relatively short time, like a matter of weeks. then I would put the big freeze on them( double bag em for their protection ). If you’re going to be zip zappin it around the globe for a matter of months, then I would choose to can them.
Canning sweet ripe tomatoes is a great way to preserve your gardening efforts, in a smack your self silly I can’t believe how delicious this is” kinda way. Freezing freshly harvested yummables is awesome for people who will use those items pretty quickly. Non-commercial, home owner types of freezers tend to have temperatures that can be sporadic at times.
Maintaining a consistent freezer temperature goes a big way when keeping food in good shape over time . Freezers that are continually being opened and closed all day by kids nomadic nosher’s will increase the likely hood of ice crystals to start to form. Sadly turning your fresh firm veg/fruit into a huge Mushapalooza when thawed for use. With the final curtain call being a everyone on stage jam session of funky flavors and not so great culinary memories .
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