Saving store bought tomato products

[~gd]

All of the above is great advice, but get it out of the cans asap.

g

Why do you say that? If the cans are suitable for long term storage (And the packer thought they were) what could happen short term ?(asap)

 

[~gd]

I freeze tomato products all the time. Another idea, if you use small amounts, is to freeze it in ice cube trays. (This works really well for pesto too.) Then the cubes go in a bag and you don't even have to break off pieces.

Another thing I did recently was to chop up onions, celery, carrots and peppers in one big round of chopping when I was up for it. Those all went into freezer bags as well.

Do you blanch the peppers first? Any of my attempts to freeze celery were very unsatisfactory. the texture was very bad and it had a funky taste. I like the taste of celery, celery salt is out of my diet because of the salt. I did find dried celery in a mexican store and bought a supply after I tried it. If there is a trick for freezing celery I would love to learn it.~gd

 

[navajo001]

If you just weren't so far away.....

Ah well. They're frozen now so I could ship you something but the postage would be a killer if you wanted Lasagna... I got carried away and I swear they weigh about 10 lbs a piece!

Oh, and there is no expiration on the offer. Any time you're out this way, swing on by and we'll do it up right!

Tom

 

[navajo001]

All of the above is great advice, but get it out of the cans asap.

g

Why do you say that? If the cans are suitable for long term storage (And the packer thought they were) what could happen short term ?(asap)

Well, I'm not answering for anyone but maybe because of oxidation? I really don't know but just seems like I have heard this before. I do know that I have saved tomato products in the fridge long term before opened (forgot about them) and when I tasted them they did taste kind of metallic.

Tom

 

[Shiloh Acres]

I've always heard the same -- not to store acidic foods in metal containers in the fridge. Again, same thing, I have done it before anyway and after some days it does taste rather metallic.

I would probably worry more about aliminum if it's possible for that to enter the food. Except for careful use of aluminum foil, I try to keep aluminum OUT of my kitchen. Stainless may actually be ok, though I won't store foods in it for long. I'm not sure if iron oxide would be dangerous anyway.

I don't have any references ... Just what I've heard and the funky taste. I'm VERY sensitive to tasting when foods are "off" in some way.

 

[Denim Deb]

I think almost all of us have heard that w/out knowing why we shouldn't do it. Now I'm curious.