This is but a SMALL portion of what my plants are producing – I picked all of these standing in just 1 spot and picking from the vines that were practically touching the ground. It's gonna be a tomatoful summer!
I hate to boil these down to sauce, I feel like.they need to be preserved in as fresh a recipe as possible, and I am open to any suggestions. So far I plan on making a batch of bruschetta and roasting/dehydrating a bunch of them. There are at least 5-6 more baskets like this to come just in the next couple of weeks.
by PasgettiMonster
4 Comments
Hi u/PasgettiMonster,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Blistering then canning? Is that possible or just my fantasy?
Eat what you can, can what you can’t.
I just dice and freeze my extras. That way I can make smaller batches of sauce when I have more time off-season. As a bonus, when thawing a lot of the water comes out naturally so they don’t need to be boiled down as long.