For a tomato-loving gardener, what's the only thing more frightening than a failed crop? Try an overabundant one. You become terrified that any of these jewels will go to waste. The specter of fruit flies congregating on the compost heap brings regret of over-ambitious spring garden planning. Even in my restaurant garden, which has the advantage of a commercial outlet, the burden of preserving it all can be heavy.
Well, take heart, gentle reaper: There is plenty that can be done with all that red, green, and gold bounty. This year is shaping up to be a bumper-buster at Devotay Gardens, so I thought I'd share what we're going to be doing and how you can do it at home.
Yes, You Can
After we've sold all we can fresh, it's time for the "puttin' up." There are three main ways to preserve tomatoes, each requiring varying levels of time, expertise, and equipment. We have plenty of help at the restaurant, but for the home cook, the most enjoyable way to go about any or all of these methods is to create your own kitchen crew by inviting a few of your fellow gardeners over for a Saturday afternoon of canning, freezing, and drying. If everybody brings their own excess and then works together on all the preparation, the time goes much faster and more pleasurably. In addition, you will have included the most important ingredient: love.
Full Story: http://www.grist.org/advice/chef/2008/08/21/?source=daily