What if you could open a jar of tomato sauce in December that has the same vibrant flavor as the heirloom tomatoes you can find this summer at the CFM? Flavor that you know is all natural because you put it there yourself? Gather a bushel or a peck this Saturday and practice a few preservation techniques: freezing, oven drying, and canning.
Freezing: To remove tomato skins, put the tomatoes into a pot of boiling water for about 30 seconds. Take them out,... | Read More