"Many folks successfully cook fruits, vegetables and sauces and 'can' or process them for shelf-stable storage, and my hat's off to them. I play it safe (and easy) by freezing and drying herbs and produce rather than canning."
"These days, I boil whole tomatoes for just a minute or two, remove them from the pot with a slotted spoon and allow them to cool for a few minutes before removing their skins with my fingers."
"If I have plans to use the sauce for pasta, I'll add fresh basil and garlic cloves to the container so that it's ready to go when I am."
"Another way I keep tomatoes is by freezing them whole, and it couldn't be easier: I rinse each fruit, pat it dry and place as many as will fit into a gallon-size, zipper-top freezer bag."
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