People who enjoy growing healthy food often enjoy preparing and preserving it, too. I don't. In fact I hate anything to do with cooking, resembling cooking or reminding me of cooking.
That doesn't mean I don't cook. I live alone so I have to, and I'm quite capable in that department. But any advice from me relating to kitchen activities aims at only one thing: How to spend less time in the kitchen.
Having said that let's move on to tomato preserving. I can't grow tomatoes all year round, I don't know if anybody can. So I grow a year's supply in a few months, and preserve most of the crop.
Having read my introductory paragraph you can imagine that I won't be found sweating over the stove for hours, boiling, skinning, simmering and bottling the things.
Here's the easy way: Pick them, clean them, put them in a plastic bag as they are, and throw them in the freezer. When you want to use them take out what you need, and immediately give them a wash with warm water. They are still frozen solid, the warm water only softens the skin, which rubs off easily.
Voila, skinned tomatoes, ready to go in the pot for your pasta sauce.
I enjoyed reading your blog.
If you send out free weekly emails, I would like to be put on the list.
gardenchick1949@yahoo.com
Thanks,
Gail
Posted by: Gai | May 22, 2009 at 01:12 AM