freezer salsa mommas - Mothering Forums

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#1 of 4 Old 09-28-2007, 11:04 AM - Thread Starter
 
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Too lazy to can, too poor for jars. When you make freezer salsa, is it like pico de gallo, all chunky, or is it purreed like you get at a mexican restaurant?

Please advise, as I have a ton of tomatoes at home that will need to be transformed into a food product soon. TIA
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#2 of 4 Old 09-28-2007, 01:05 PM
 
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I think it is your choice. You can leave it chunky, and some will break down in the freezer process, or you can puree it so its runny. Either way it should freeze well.

I'll be trying a few batches tonight, we've canned a bunch because I like it cooked and canned, but I'm running out of small jars and shelf space. o we're try some in freezer bags, cuz the tomatos just keep coming!
Good Luck!
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#3 of 4 Old 09-28-2007, 01:08 PM
 
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If you freeze chunky just be aware it will not be chunky when you defrost it. It's usually a better idea to freeze pureed.

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#4 of 4 Old 09-28-2007, 06:26 PM - Thread Starter
 
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Thanks! I don't mind either way, I like them both. I guess I can always add fresh onion & cilantro when I thaw it. Thanks!
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