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Beth's avatar

Wow. That’s a life changing tomato tip. Mine were a bust this year, but I’m storing that in the mental file for next year.

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Caroline Smrstik's avatar

I have resorted to freezing tomatoes when overwhelmed, but always skinned them first (work), then made fresh sauce when I hauled them out bit by bit from the freezer.

Never thought about canning them in bulk post-freeze. Thank you for this awesome idea! (and that I don’t have to skin them pre-freeze!!!)

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