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Post by John on Jul 31, 2011 9:20:53 GMT -5
I'm up to my ear's in sugar snack cherry tomato's. I do can some of my larger varieties but not the cherry. Any suggestions on preserving them? I really don't want to de-skin several hundred cherry mator's.
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grunt
Breeder in Training
Posts: 160
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Post by grunt on Jul 31, 2011 12:07:58 GMT -5
If you want to can them, throw them in the freezer first = when frozen, take them out, run water on them and the skins will slip easily. Then stick them in jars and can them.
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Post by John on Jul 31, 2011 19:48:02 GMT -5
Thanks for the info grunt, i'll give that a try.
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Post by littleminnie on Jul 31, 2011 20:55:15 GMT -5
I used to dry them in the oven on cookie cooling racks over a baking pan. Then they would go in a big ziplock bag and go on pizzas or in pasta or into sauces.
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jcm05
Administrator
Posts: 1,685
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Post by jcm05 on Aug 1, 2011 6:17:17 GMT -5
I don't can myself. Just fresh eating with cherries especially.
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landarc
Global Moderator
FORUM HERMIT
Posts: 326
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Post by landarc on Aug 1, 2011 17:49:54 GMT -5
If you have a meat grinder, you can just wash them thoroughly, grind through fine plate and then sieve. You get a pretty good tomato juice which you can then do other stuff with.
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