— Hilda P J

So, Romas are fantastic. I love getting them. The thing about Romas is they all come at once. So if you got a couple plants, you get a ton of Roma tomatoes. But they're also fantastic for making sauces. Yeah. And I traditionally am going to can them in a jar, to answer that. I like to do them in smaller jars, not the bigger ones, because I'll just use a little bit at a time. Sometimes I'll do them whole, sometimes I'll turn them into a sauce and then can them as well. And I just do a traditional canning technique. So I'll boil the jars and then put them into the actual big pot, and bring them out with the big tongs to be able to make sure that each one is sealed, and you're avoiding any kind of disease or anything else that can do this. Typically, if you're going to be freezing them, either way, I'm usually going to skin them beforehand. I'll usually do a quick blanch and then skin them as well. For freezing, that's totally fine. You can just basically skin them and then put them into your freezer, pack them in a gallon container, so they lay flat as possible. And then I'll typically put them like that, and I'll put them either in a sheet pan and freeze them so they're nice and flat for those as well, too. But, if you're canning them, yeah, I'm typically going to do just kind of a quick skin off. I'll do a quick blanch on those as well to get the skin off, or I'll just do a complete sauce and then can afterward as well. But great.