Quote:
Originally Posted by brownrexx
I would also freeze them rather that re-process. I freeze mine in glass jars all of the time and as long as you leave enough head space for expansion, I have never had a jar break.
She has already done quite a lot of cooking on those tomatoes. I feel that less cooking leads to more flavor.
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Have you ever froze food in the quart jars with shoulders.
They dont recommend it but was just asking.
We used the plastic freezer containers they probably still sell if I looked for them.
They look like this and we put catfish and water in them to freeze.
Also fruit.
Worth
