Tomatoville® Gardening Forums


Notices

General information and discussion about cultivating peppers.

Reply
 
Thread Tools Display Modes
Old October 10, 2016   #1
whoose
Tomatovillian™
 
whoose's Avatar
 
Join Date: Mar 2015
Location: Bozeman, Montana Zone 6b
Posts: 333
Default Freeze Part II

Can you freeze salsa and pico? What are the results? Do you recommend it?
whoose is offline   Reply With Quote
Old October 10, 2016   #2
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Pico as in pico de gallo your gonna get a nasty mush.
Worth1 is offline   Reply With Quote
Old October 10, 2016   #3
greenthumbomaha
Tomatovillian™
 
Join Date: Nov 2011
Location: Omaha Zone 5
Posts: 2,514
Default

I thought you could freeze this
Its raining so I chopped up some garden tomatoes and peppers and onions made salsa on the stovetop. I was just about to put it in the small BPA free round freezer containers. Sat down for a little R & R first as a reward.

I guess I'll look for two pint jars and put them in a water bath for 20 minutes. I store all my canned stuff, which is mostly peppers, in the fridge.

I use the roast and freeze method from another thread for sauce.

- Lisa
greenthumbomaha is offline   Reply With Quote
Old October 10, 2016   #4
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Quote:
Originally Posted by greenthumbomaha View Post
I thought you could freeze this
Its raining so I chopped up some garden tomatoes and peppers and onions made salsa on the stovetop. I was just about to put it in the small BPA free round freezer containers. Sat down for a little R & R first as a reward.

I guess I'll look for two pint jars and put them in a water bath for 20 minutes. I store all my canned stuff, which is mostly peppers, in the fridge.

I use the roast and freeze method from another thread for sauce.

- Lisa

Now hold on you can freeze yours because you cooked it already.
The Pico de Gallo is a fresh salsa meaning beak of the rooster, AKA slasa fresca.

Worth
Worth1 is offline   Reply With Quote
Old October 10, 2016   #5
AlittleSalt
BANNED FOR LIFE
 
AlittleSalt's Avatar
 
Join Date: May 2014
Posts: 13,333
Default

I have frozen Onion/Tomato/Peppers (Pico) before - it turned into compost food.
AlittleSalt is offline   Reply With Quote
Old October 11, 2016   #6
ContainerTed
Tomatovillian™
 
ContainerTed's Avatar
 
Join Date: Jul 2008
Location: 6a - NE Tennessee
Posts: 4,538
Default

Rule #1 to freezing any kind of fresh vegetables.

If your goal is to have some "crunch" to the eating, don't freeze. Freezing destroys the cell walls and therefore the firmness you are looking for in such things as Pico de Gallo and other homemade condiments.

A good example is this. Would you freeze a "salad tray" with the idea of eating it next week???
__________________
Ted
________________________
Owner & Sole Operator Of
The Muddy Bucket Farm
and Tomato Ranch





ContainerTed is offline   Reply With Quote
Old October 11, 2016   #7
dmforcier
Tomatovillian™
 
dmforcier's Avatar
 
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
Default

Excellent illustration!


For the record, I have tried freezing lettuce. Only once.
__________________


Stupidity got us into this mess. Why can't it get us out?
- Will Rogers


dmforcier is offline   Reply With Quote
Old October 11, 2016   #8
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Where I worked at they consistently without fail froze the tomatoes and other stuff that was meant to be eaten fresh.
The pico would be like biting into ice cubes and a bit later would be mush.
The steamed frozen vegetables would be hot on the outside and frozen on the inside and like rubber.
If you ate one of the hamburgers you would have the runs to no end the next day.
Worth1 is offline   Reply With Quote
Old October 11, 2016   #9
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

That is unfortunate and not very encouraging...i freeze all my sauces, pico's, salsas in so many ways for winter uses...

all the ingredients in pico freeze so why not the combination.?...Maybe we are bit more experimental in the NorthEast. I just thaw to an icy state, then puree in the Cuisinart or blender with something fresh like limes and cilantro...chives, fresh red pepper, hot peppers...a splash of apple cider vinegar, maple syrup...something to balance the acid. I have roasted, smoked, fresh/frozen slices of heirlooms, cherry toms frozen whole, ...and thawing will never, obviously, give a good slice like summer off the vine slice, but the fresh flavor is unmatched to anything grocery bought and it is my home-grown-all-winter-best-flavor toms, till the first fresh next spring.
Attached Images
File Type: png tom harvest ideas.png (755.5 KB, 27 views)
oakley is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 10:10 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★