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Instead of canning the three pounds of cherry tomatoes I had harvested, I took the easy way out and just froze them. It seemed like so much work to can them. Freezing was simple. Put them in one layer on a cookie sheet, and when they turn into little tomato marbles, transfer them to a freezer bag. Then use them for soups and stews over the winter. It took about five minutes of work on my part instead of an hour. So lazy.

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