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schroedpot

Question on stewed tomatoes and varieties

schroedpot
9 years ago

I love stewed tomatoes that are firm and meaty. I assume that canning is the best way to achieve this for the off-season (as opposed to freezing).

My question is: have any of you found particularly good varieties for making stewed tomatoes, and is canning actually the best route to my goal?

(I understand that I could freeze or can whole tomatoes and stew them up later, but I'm looking for a more direct route.)

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