Canning Roasted Tomatoes?
My favorite way to preserve tomatoes is to roast them in the oven until the skins start to wrinkle and blacken, (along with some peppers and onions) then pull off the skins, pulse the tomatoes and peppers in the food processor for just 1-2 seconds (still chunky), then freeze them.
When I use them, they still have that rich roasted flavor.
I am wondering if it's possible to can them after roasting them, since I always run out of freezer space. Would it be safe to can them with BWB? Does the roasting lower the acidity? How can I make sure they are safe?
Does anyone have a recipe for canning ROASTED tomatoes?