silentmeow
Senior Cook
I freeze them as well. I just cut the tops off and pop them in freezer bags. The skins come off easily under running H2O and then I put them in a strainer to remove the excess H2O. They are great for goulash and soups. I never learned how to can and am actually afraid to do it. The boiling liquids are a deterrent as I don't have AC and have lots of trouble with heat! I'm making small batches of tomato sauce and some paste 'cause the tomatoes are not turning in quantity, only a few every day! Darn hot weather! I'd just say try it and if you don't like the results don't try it again!