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In Reply to: Freezing Salsa posted by Salvatore on May 01, 2009 at 10:31:50:
I let it cool down, then place in a quart size gladware containers and freeze. After it has frozen solid, I remove from the container and place 3 or 4 of them in a food saver bag and vac-u-seal. You can take out 1 or more and re-seal as needed. No freezer burn or old taste.
works great for soup and chili and stuffed smoked bell peppers.
I use a lot of cherry tomatos to make salsa, if I do not want to make it up in the summer I also will wash and freeze tomatos on cookie sheets and then seal them up and cook up a fresh batch of salsa or chili sauce. as long as you go from frozen to cooker within a few hours it is hard to tell from fresh out of the garden
Dave
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