If your garden is exploding with tomatoes and you want to save them for later, there's only one answer! Tomatoes can be frozen and kept for months in the freezer, pulled out for use whenever they're needed!
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INGREDIENTS
- 1 lb tomatoes (for 1 pint)
INSTRUCTIONS
- Bring 8 quarts of water to a boil. Remove the core and any blemishes of each tomato. Dip the tomatoes in the boiling water for 30 seconds. Remove from the water and cool until they can be handled, 2-3 minutes. Remove the skins, which should slip off easily.
- Juice or dice tomatoes and pack them into airtight freezer containers, leaving one-inch headspace to allow for freezing expansion. Label, date, and store in the freezer for up to 8 months.
- To use, thaw the tomatoes in the refrigerator one day before use. Use as any canned tomato.
NOTES
The tomatoes listed yields 1 pint. For additional pints, simply increase the number of tomatoes, one for one.
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