Before the first frost I had to pull a lot of tomatoes that were green. I bought two bananas, put everything on a lined tray and put it all on a paper bag and the back of the cabinet. Over 2kg of late harvest ripe tomatoes grown from seeds I got at the library for free. Though I did have to buy bananas.

Cost: 59¢

  • FauxPseudo @lemmy.worldOPM
    2·
    10 days ago

    I never freeze tomatoes. It destroys the texture and takes up freezer space. We recently won a $100 gift card for groceries. I’m thinking some of that will go to onions, peppers and other fixings for me to can up some salsa. Maybe a light tomato pan sauce on pasta for dinner. That should take care of all of it.

      • FauxPseudo @lemmy.worldOPM
        5·
        10 days ago

        I feel like I can feel the texture difference. I haven’t done a double blind test but I’ve always known and confirmed it in the past. Tomatoes are 94% water. That water expands when it freezes and rips apart the fine fibers that would normally stay intact but soften when cooked. It results in a mealy texture I’m not fond of.

        And, as mentioned, I really don’t want stuff like this clogging up my freezer. I’ve had three refrigerator and freezer fails in the last 8 years. By canning things I make them shelf stable. No electricity required for storage. No waiting for things to thaw.

        • RebekahWSD@lemmy.world
          1·
          10 days ago

          Canning is also fun. Physically annoying but fun!

          Also sometimes sticky, depending on what’s being canned lol

          • FauxPseudo @lemmy.worldOPM
            1·
            10 days ago

            I save all my canning beans days for when it’s winter and there is no humidity in the house. Fire up a few canners and steam the house while prepping beans for the coming year.