Preserving the harvest glut

It is approaching the time of year when the garden is overflowing with produce. If you can’t eat it all, you can freeze it, preserve/can it, or pickle it.

My particular glut is cherry tomatoes, which I make oven dried tomatoes from and then freeze. Cut them in half, put them cut side up on a cookie sheet, sprinkle olive oil, salt, crushed garlic on them, and put them in the oven on 100. I check them every half hour or so and pick out the ones that are ready (if they’re all about the same size they are all ready at once but often I have a mixed batch of all different sizes). They’re ready when they’re leathery but not crispy. I store them in ziploc bags in the freezer.

Chutney is also a good option.

I would love to know how to preserve – anyone know of a good course?

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