Freezing Fresh Veggies

We just put up 8 quarts of cold pack tomatoes, about 16 quarts of sliced zucchini and squash. I also put 1 quart of sliced bell peppers in the freezer today.

To cold pack the tomatoes, we first removed the skins by plopping them in boiling water until the skins started to pull away from the tomatoes. I then transferred them to another pot with a strainer, to get excess liquids off them, then to a plate, to peel and cut up. We have a big roaster pan, that I used to put all the tomatoes that were cut up. Allowed them to cool off a bit, and then placed them in freezer bags. The bags were placed, unsealed and upright in the freezer; and after they freeze, we will use the Food Saver to remove the air and seal the bags. We'll have plenty of fresh tomatoes, for soups and sauces this winter!

The zucchini and squash was simply washed, and cut into slices. Then placed in the bags and sealed with the Food Saver. We used the same process on the bell peppers.