Hello good canning folks, hoping for some advice.
Couple years ago I mixed my end of season green tomatoes half and half with red tomatoes and made a chutney for canning, using an apple and red tomato chutney recipe (wanted to ensure acidity was good a low).
Last year I had a ton of green tomatoes left at the end of the season so I bagged and froze them. But, the demands of my 2 year old made me forget all about them. Now, almost exactly 1 year on from freezing them, are they still OK to can in the same way as I did 2 years ago? I know temperature affects pH but I'm not knowledgeable enough to be sure of the effects on preservation.
The recipe I used before was Tomato and Apple Chutney from the Ball Complete Book of Home Preserving.
Any thoughts would be much appreciated!
by lawkrime
2 Comments
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freezing essentially stops the clock. so these should be just fine to use. you need to follow all other requirements of the recipe and these are best for things like sauces because they are already broken down and mushy from the freezing process.
the issue with frozen tomatoes is if they froze on the vine, that can affect the tomato and you shouldn’t use it for home canning. but freezing them yourself is perfectly okay