Recipe(tried): Preserving tomatoes - tips

It depends upon what you want to do with them. They are good slice in half and dehydrated. Or, you can cook them, then run through a food mill for a sauce. Some people make tomato jam from them.

If your tomatoes are green, and it is the end of the season and the vines are dead or frostbitten, do not ripen indoors and can them in any manner. They will not develop enough acid to be canned, not even in a pressure canner.

For late season tomatoes, it is best to freeze them. Do not ripen green ones indoors and can them late in the season. You can only use them green for relishes or green tomato salsa. You can still ripen and freeze, though, just not can them.

In some of the older posts, there are recipes. You can do a search using the search box above the posts.