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Old August 5, 2015   #2
Join Date: Jul 2015
Location: Georgia
Posts: 153

I know it's recommended to throw in some un ripe fruit when making jelly and jam, but I would hesitate to waste good tomatoes on sauce until they are fully ripe.

I have one paste tomato plant which is producing lightly. I plan to freeze as they ripen, skin and all, adding to the same ziplock bag. When it is worthy of making a batch I will thaw them out.

Last edited by AdrianaG; August 5, 2015 at 07:45 PM.
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