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Fall is here. Summers splendor is winding down It’s time to take on9 last walk through the garden and collect the last of the tomatoes, peppers and herbs before an unexpected early frost gets them. Your questions this week were about how to quickly squirrel away the last of the harvest.
Q. I’ve got tons of green tomatoes. How can I store them without canning?
A. Wrap each green tomato (right from the garden without refrigerating, washing or removing the core) individually in a square of newspaper, covering the tomato completely. Make sure each and every tomato is absolutely blemish-free. No mushy, soft spots either. A blemish will rot the entire batch.
Place wrapped tomatoes side by side without crushing in a corrugated cardboard box. Close box flaps or invert another box over the tap to make a lid. Stare box in a cool (not cold and not refrigerated), dark place.
Your tomatoes will keep until Thanksgiving and with a little luck, until Christmas. As you need them, take a few tomatoes out of the box and unwrap, discarding the newspaper. Let them ripen on a warm, sunny window sill. Don't refrigerate until they are fully ripened.
Q. Can I freeze tomatoes?
A. Yes! Freezing tomatoes is my favorite way of storing a big batch of ripe tomatoes quickly.
They’re not as recipe-friendly as canned tomatoes because the pulp gets tough, but for longcooking recipes like ' soups, stews, chili and pasta sauces, they work just fine.
Here's how: Wash the tomatoes. Dram and dry well Cut away any blemishes, but there’s no need to core, peel or chop. Pack tomatoes into freezer bags leaving 1/2 inch head space to allow for expansion. Freeze. (The tomatoes will burst, releasing their juice so lie sure to ase freezer bags and not regular plastic bags. Freezer bags are stronger and wall resist tearing.)
When you net*! tomatoes, simple remove them from the bag (along with some of the frozen juice* and thaw in a bowl or drop right into the pot. The ptel and core easily slip off both frozen and thawed fruit
Q. Do I really have to blanch vegetables before freezing? It seems like so much work. Onions and green peppers aren’t
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