canning tomatoes

cityfarmer said:

I have a question about canning tomatoes. I want to make tomato sauce/Italian sauce with my tomatoes and I need a minimum of 6 pounds of tomatoes (from my book of small batch preserving). My problem is I barely have 4 pounds and about half of those 4 pounds have already been on the kitchen counter for a week. Can I freeze the tomatoes (various varieties) and then boiling water bath can them when I have enough to make the sauce? I apologize if this question had already been asked and answered before.

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schmije said:

We sometimes peel and core some tomatoes then throw them in a freezer bag and into the freezer. That way they're ready to be chopped up and made into sauce or salsa whenever we have the time to work on it.

The important part is to remember to mark the bag with the starting weight to make things easier later.

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