Storing tomato's juiced or cut up in the fridge before processing

vschlaffJuly 24, 2012

Hi Everyone,

I do not have a basement and I can not process the tomato's until the weekend. I'm wondering what is the best way to store the tomato's until then. If I juice them every three days and keep the juice in the fridge is this better than freezing them when it comes to keeping the flavor? I make spaghetti sauce and salsa.



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readinglady(z8 OR)

Just my two cents, but for best results I would freeze. For the first batch you're looking at 5 days refrigerated, minimum, for the extracted juice. Depending upon refrigerator temperatures and condition of the tomatoes, you could end up with fermented juice or degradation of quality.


    Bookmark   July 24, 2012 at 2:39PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Is freezing the juice possible for you? If so, that is best by far. As Carol said juice will ferment in the fridge. It also begins to break down, to separate even before fermentation begins so quality and flavor degrade quickly. Plus you also have the problems of possible bacterial contamination in a fridge which you do not have in the freezer.

    Bookmark   July 24, 2012 at 3:08PM
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Thanks! I will plan to freeze them as I pile them up.

    Bookmark   July 24, 2012 at 4:30PM
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