how do I store NC Tomato crop?
I had to word that one so it would not be removed as OT. I have a lot to learn about canning vs. freezing, and have no experience with either. What about refrigerating a tomato? I found this in a cooking magazine: "once the tomato falls below 50 degrees, its flavor enzymes are destroyed. This also causes the texture of the tom to break down and become mealy." Comments, please. This also pertains to storing a sliced tom. The mag says it will last 24 hours on the countertop wrapped in plastic wrap. PLEASE educate me about tomato storage. I am desperate for info, given our sudden glut of tomato production here. Robin in Lewisville, NC