| When I first asked Wanda, she did not know how the tomatoes could survive the canning process and come out anything but mush. The recipe calls for a water bath of 40 minutes but the test of the tomato was done shortly after having canned the fruits. It will be interesting to see how they hold up after months and months on the shelf. Click link above to read Peggy's method and recipe. I had a reply from a lady saying that you slice the tomatoes and then coat them with your favorite breading. Freeze on a tray in a single layer. When completely frozen place in in a freezer bag until you are ready to fry them. You can use this method for squash, okra and such garden goodies. If you have a method or recipe, send me an email. |