Best way to freeze stewed tomatoes? In canning jars or plastic containers?
I don't have a pressure canner so I'm going to have to freeze the tomatoes I prepared. I've made approximately 12 to 14 quarts of stewed tomatoes. I have a lot of 8 oz ball canning jars and pint size that are the smaller lid size. I also have a lot of plastic containers too. Which is best for freezing?
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Also: here I thought that tomatoes being quite acidic were one of the things, that—even according to u.s. food safety regulations—were ok to can with the normal water bath method. Or did you stew a lot of vegetables/meat along with them ?