I use a few methods for variety but the most basic is bringing a saucepan of water to a simmer, make a quick nick/slice on the shoulder/stem end, and drop 6-10 into the pot with a spider/flat perforated ladle for 30-45 seconds...ladle into a colander...repeat. The skins will slip off easily. Bag whole or chop and into quart zip-locks and freeze flat packed. (takes up less space)

Further prep ahead is to fill a parchment lined sheet pan and slow roast in the oven to concentrate the flavor (semi-dehydrating). I often add coarse chopped onion, garlic, etc and slow roast. I use my turkey roaster for that one and also a sheet pan for a single layer of halved toms. That way I have three versions going along while prepping the rest for skin removal. (in the oven for 2 hours aPROX, 200-225.)

If you have the freezer space and can't get to all of them, just freeze whole skin and all. Later on you can take out a few, drop in pot briefly and skins will slip off. (straight from the freezer).

Lots of recipes later in the fall/winter if you have them frozen. I make a roasted veg tomato juice, bbq sauce, chili, lasagna sauce....

I agree that it's easiest/quickest is to freeze them whole. You can also save some space in the freezer by roasting them, making sauce, etc., and then freeze the result.

Quick and dirty just freeze. The skins will come off as they thaw. Will have to be fished out, but that's the same thing that will happen if you drop them in boiling and then cold water. Saves all that time and effort. I learned this because once I had access to a similar free bounty of tomatoes for salsa but had to go on vacation before I could get them all processed, so I froze them for processing later. Then I discovered that the freezing and thawing process had done the de-skinning for me!

All of the above are great. Another way I use for some is to wash and core and slice off any imperfections before freezing. Then bag them up and into the freezer they go. If I'm using only a few, they can be run under warm water for 10 seconds or so and the skin will slip right off. Let the peeled tomatoes thaw a few minutes and then chop them up while still semi-icy and somewhat solid. This gives nice sized pieces for adding to soups, chunky sauces, etc.

It's great to have the peel come off so easy. And it's also nice to do the cooking when the weather is cool and the house needs some heat. Into the freezer in one form or another is my favorite way to deal with tomatoes when I have room in the freezer.

I was thinking peeled tomatoes would be easier to pack without air in the bag. I will try some whole to see what I think. I have frozen smaller varieties whole but not these behemoths.

A neighbor had described her way of dealing with tomatoes this spring. I called her to ask her to clarify. She quarters them, puts them through a Victorio food strainer and cooks down by half. I am going to borrow it this afternoon and perhaps order one tonight if I like it.

Oh yes, a Victorio will change your life and relationship to tomatoes. If life gives you tomatoes, get a food mill!

"-- - how would you go about processing peeled tomatoes to freeze?---"

I dehydrate them partly before freezing.

dcarch

Ok - now I want a Victorio. 20 pounds of tomatoes yielded almost 9 quarts of purée and less than a quart of dry skins and seed. Half of the purée is simmering on the stove. Another 5 gallon bucket of tomatoes to process tomorrow.

D’arch - I like that idea. I will try that.

I have a KitchenAid attcht - just got it last year- and turns out it concentrates so much that it yields only one quart of sauce per 5# tomatoes!

Usually employ the Roma manual food strainer, sauce is thinner, but still delicious.

Got some SM this year for the first time. Similar yield to the KA- only 10 jars from 50#, and that was with the manual process.

150# solo this year- I am done!

agmss, I have an old Squeezo that was my Mother's, she gave it to me along with all her jars when she quit canning. It works great for tomato sauce, I've done several large batches. It's also good for apple sauce, pear puree and berries, lots of things. I think you'll like it a lot.

I do have a KitchenAid mixer and various attachments including a meat grinder which gets used regularly and a pasta maker which does not, LOL. I like the Squeezo because I can take it outside and hook it to the picnic table and it keeps all the tomato mess outside, plus I have a husband with a strong arm who'll turn the crank. The KitchenAid is heavy to move around and I don't really have a convenient spot to set it up. Plus, the Squeezo was free. (grin)

Ninasmom, that's a LOT of tomatoes, even with the attachment!

Annie

Historically we have done 300# btw two families, but others have bowed out & this Irish girl is hooked. Keeps me out of trouble ;)

Grace

Yeah, that's what I tell my family, it keeps me out of trouble. (grin) Maybe it does, and then again.....

I did process about 4 bushels of tomatoes into various products, so maybe 200 pounds, but my husband helped. Two big batches of Chase's chile sauce used up a bushel, and salsa and enchilada sauce probably used another one. The rest went into stewed tomatoes and tomato sauce, and between me and my two girls with their families, we'll use it all. Yeah, I'm hooked too, plus I like to garden and you have to do SOMETHING with all that produce, I have too much "sweat equity" in that stuff. I have sold some golden beets, some leeks, some fresh small lettuces and lots of eggs to the B&B across the street, but there's still plenty to preserve. I tell people it's my hobby and then they nod, like they understand but they still shake their heads when they see my pantry, LOL.

Happy Canning!

Annie

I'm a canner well taught by my ma before she died.

80 some pints of Crowder southern peas and counting.

I also have an overload of okra to do something with , probably freeze .

I had a too wet spring to have much of any other produce to can this year.

Been trying to plant out a fall garden with cool season crops, brussel sprouts ,

brocolli ,cabbage. califlower , kale , collards , spinach , beets ., lettuce , turnips

chard but it's been a too hot Sept down here in Oklahoma.

I've had better years where I've canned a whole lot more all summer long but not

this year.

Okmulgee , Okla. boy.