I pulled a good bit of tomatoes off all my tomatoes as the nights started to get colder. I have some cracking but I’ve just eaten around them. Unfortunately, a tomato a day will not get through all the ones I have. They have all mostly ripened now. I have Cherokee purple, San Marzano and an unidentified tomato. It’s tasty so I have seeds to plant again next year. I have never canned before but am willing to learn if it’s worth canning them. So, what would you do??
by Planty_Bokatan
2 Comments
Its not for everyone but I make lacto fermented green tomatoes.
If you let them ripen, you can just freeze them whole. Toss them in a ziplock. They will peel as they thaw and you can use them however you like.
Green tomatoes can be used to make a salsa verde (replace tomatillos).
Make a tomato sauce and freeze it. I don’t mess with canning except for preserves.