Ok, I picked up 50 lbs of small ripe tomatoes yesterday (Sat 20 Oct) and I am not trying to get things figured out such as getting this done without making myself or someone else sick. (or worse)
The only thing I have ever put up in a brine is kraut and I was quite skittish about eating that.
And so I have been searching the Internet looking for recipes for putting these things up using my pressure canner... I understand that would mean peeling the tomatoes etc but I'm just afraid of what I don't know.
If anyone finds something, Please link/share it. Thanks
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