This document printed from the University
of Illinois Extension Extension News at http://www.extension.uiuc.edu/franklin/
Insect Control in the Home
August 16, 2008
Joy Richey
County Extension Director
Franklin County Unit 1212 Route 14 West
Benton, IL 62812
Phone: 618-439-3178
FAX: 618-439-2953 jarichey@uiuc.edu
Spiders, termites, cockroaches--household pests often have to be dealt with, and it is helpful to know what can be done. Any interested person is invited to a presentation on Tuesday, August 26th at 10:00 a.m. in the Extension Building. Doug Jones, U of I Extension Integrated Pest Management Educator, will lead the discussion and provide informational materials. Please let us know if you would like to attend by calling 439-3178.
Freezing Tomatoes Safely
Tomatoes are usually canned, but they can be frozen. According to Jananne Finck, University of Illinois Extension nutrition and wellness Educator, many want to freeze tomatoes because freezing is usually an easier way to preserve food.
To freeze tomatoes, the National Center for Home Food Preservation (NCHFP) recommends using firm, ripe tomatoes with a deep red color. The next step is to decide if you want to freeze raw or stewed tomatoes.
To freeze raw tomatoes, wash with cold water; then dip in boiling water for 30 seconds to loosen skins. Core, and peel. Freeze as whole tomatoes or in pieces. Pack into freezer containers, leaving 1-inch headspace. Seal, label and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.
To freeze stewed tomatoes, remove stem ends, peel and quarter ripe tomatoes. Cover, and cook until tender (about 10 to 20 minutes). Place pan containing tomatoes in cold water to cool quickly. Pack into containers, leaving about 1-inch headspace. Seal, label and freeze.
Tomato juice can also be frozen. To prepare, wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes; then press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving 1/2-inch headspace for wide-top pint containers and 1-inch headspace for quart wide-top openings. For narrow top openings, leave 1 1/2-inch headspace for pint and quart freezer containers.
For more information on preserving tomatoes and other foods, contact the Extension office at 439-3178.
