- Jan 14, 2019
- Reaction score
- Birmingham AL (Zone 8a)
Herbs can be a problem too, especially cilantro if you use that. I dehydrate my herbs, including cilantro, basil, oregano, thyme, sage, parsley, dill, rosemary, even chives occasionally. It's not the same as fresh but I'd rather use my dried than buy stuff at the store.
I freeze tomatoes and peppers all the time. I don't get enough tomatoes at a time to make my spaghetti sauce, puree, or anything else to make a good canning batch, so I rinse and freeze them in gallon zip-loc bags until I have enough and the time to do it. That's usually when I need the freezer space to butcher chickens. If the tomatoes are perfect, I just rinse and freeze. When these come out let them thaw. The skin peels off easily. I find it easier to core them before I freeze them if i want to core them. They are so mushy when they thaw I find it a pain, but you can manage.
If the tomatoes need trimming I trim and freeze chunks. You can blanch them in boiling water first so the skin peels off, but this gets them a bit mushy which makes them harder to trim the bad parts off but you can do it. Sharpen your knife first. Since mine will go through a strainer the skin gets removed anyway so I don't bother.
For peppers I just cut them into chunks and freeze, no blanching. What size chunks depends on how I'm going to use them. Some I peel, some I don't. I've also been known to grill the peppers like @ninnymary and peel them. I find it a pain in the butt to peel them but those grilled peppers are great on a pizza. They can add a grilled taste to your salsa too.
I spent an afternoon yesterday with tomato going into the bags and being frozen. We ..lol wait..my good wife has canned, pickled, sauced and chilied the buckets of tomato I have presented to her.