this post was submitted on 29 Aug 2024
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Thought those were cherry tomatoes. Good lord are you going to have a lot of ridiculously delicious sauce. Anyone have any tips on storage? When freezing, I notice that most herbs lose their potency, including garlic. I haven’t attempted to can tomato sauce before, but canning tomatoes has been a decent option for extending the length of freshness.
For years now I have just Frozen the tomatoes and then defrosted them all at once but it was time to do canning. I've noticed zero changes in taste.
Never had that kind of issue with freezing, but canning would be quite shelf stable, and heating wouldn't be a detriment to the contents.