Today I was finally able to preserve a big batch of our beautiful garden fresh tomatoes! It feels so good to have this done and have a stock pile started in the freezer! I blanched the tomatoes for about 30 seconds and then placed them in an ice bath. Just as promised in the books I've read, the skin just slid off (for the most part- the greener ones required a bit more work). Then I squeezed them to remove juice and seeds (to make thicker sauce) and then sealed them up in freezer bags after labeling. Its going to be fun to use our own tomatoes and not have to buy canned for awhile!
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