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Thread: In the Garden 2015

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  1. 08-14-2015, 04:18 AM #10
    jmercer
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    We freeze ours. Blanch to remove skins then pack in vacuum bags and into freezer. Less work but doesn't last as long as canned. We make sauces for pasta mostly with ours.

    [edit1 add Blanch remove par boil]
    Last edited by jmercer; 08-14-2015 at 05:26 AM.
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