Freezing tomatoes
In article
,
Billy wrote:
I didn't have many excess tomatoes this year, so I froze them. I've just
used a bag of them and I find that they more or less melt into whatever
I put them into, i.e. they don't cook down into a sauce but dissolve
into a sauce. I presume the cellular structure is destroyed by freezing.
Does anyone know of the vagaries of other preserving methods?
My mom always canned them.
Worked well for us!
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Peace, Om
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