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Sun, Jul 21, 13 at 22:16
| As the tomatoes ripen, I don't have enough to process for storage at one time. How do you handle this? Can they be frozen and then process when you have enough. It takes a lot of tomatoes to make sauce or even can jars of chunked or diced. I have a couple dozen near ripe sitting on the kitchen counter and a lot just starting to blush, but that will not make much sauce. Any ideas would really be appreciated. Thanks so much. |
Follow-Up Postings:
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| Freezing until you have enough is a common practice. Check out the Harvest Forum here for all the canning food preservation information. Dave |
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| Thanks Dave. I wasn't sure which forum to look to. I think I checked everyone but that one. Thanks neighbor. |
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- Posted by spacetogrow 4 MN (My Page) on Thu, Jul 25, 13 at 18:26
| Many of my juicier tomatoes get processed along with the firmer ones. I find that freezing them, then thawing, allows a lot of the juice to separate out, so much of it can be poured off quickly instead of cooked down slowly. |
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