Often you will have lots of ripe tomatoes, but maybe you aren’t ready to can or cook with them. You can do all the prep work (blanching, coring for larger varieties, and peeling) and then freeze until you are ready to use them. You can also do an alternative method of freezing them whole FIRST and then removing the peels after thawing. This will make canning them all at once much easier. A few tips: I like to score my potatoes before blanching them so the peels split sooner. Blanch (boil) the to

How to Easily Grow Sweet Tomatoes