klmama Posted September 12, 2020 Share Posted September 12, 2020 In reorganizing my stand-up freezer, I discovered several bags of homemade tomato puree that have been hidden there for at least five years, maybe more. My understanding is that food kept in the freezer for longer-than-recommended periods will still be okay to eat, but may have freezer burn, taste different, etc. Do you think it would be worth adding these tomatoes to chili, or would you just chuck them? Quote Link to comment Share on other sites More sharing options...
bibiche Posted September 12, 2020 Share Posted September 12, 2020 Well, if it has been frozen (no outages, etc) all that time, technically it would be safe to eat, but I imagine the taste has deteriorated to the point that you might not want to eat it. You could defrost and taste it and decide. My bet is it isn’t worth cooking with. Five years is a long time! Quote Link to comment Share on other sites More sharing options...
Monica_in_Switzerland Posted September 12, 2020 Share Posted September 12, 2020 My thought is... not a huge monetary investment to make, so I'd just toss it. 1 Quote Link to comment Share on other sites More sharing options...
Catwoman Posted September 12, 2020 Share Posted September 12, 2020 Another vote to throw them away. Five years seems like waaaaay too long to me! 1 Quote Link to comment Share on other sites More sharing options...
rjand6more Posted September 12, 2020 Share Posted September 12, 2020 I would use it for a low investment vegetable soup. I would probably not toss it. Quote Link to comment Share on other sites More sharing options...
Sherry in OH Posted September 12, 2020 Share Posted September 12, 2020 Thaw one and taste it. Assuming it doesn't taste horrible, I would use it in a spicy dish such as chili or curry. Quote Link to comment Share on other sites More sharing options...
J-rap Posted September 12, 2020 Share Posted September 12, 2020 I think it would be fine to eat, and I'd probably eat it. You could always thaw and heat and taste it first. I find that adding a little red wine and pepper and fresh garlic to a tomato sauce can cut some bad flavors (like freezer burn). Quote Link to comment Share on other sites More sharing options...
Farrar Posted September 12, 2020 Share Posted September 12, 2020 I would probably toss it in a soup with other heavy flavors. But throwing it out seems like a good option too. Quote Link to comment Share on other sites More sharing options...
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