Slow roasted tomatoes

[ORChick]

I mentioned on another thread that I just recently discovered that the local farm stand puts aside their *culls* for anyone to pick up as animal feed weee). Well, the other day I stopped by to see what I could find, and brought home a lot of outer leaves of cabbage and lettuce for the chooks, as well as some summer squash - but I also was able to snag a number of *not so pretty* tomatoes, which are, for the most part, just fine even though *cosmetically challenged* So today I am making this with them - http://www.theperfectpantry.com/2006/09/roasted_tomatoe.html

So, a question - any ideas on a good way to keep these when they get out of the oven? Obviously there is the freezer, as the blogger suggests, but I would like to get them into jars, and on the pantry shelves if possible. Canning? If so, how long? Or maybe a shot of vinegar, and cover with olive oil? Any thoughts would be appreciated.

 

[miss_thenorth]

Sounds yummy!!

here is a link I found for canning roasted tomatoes
http://dorisandjillycook.com/2009/09/02/canning-roasted-tomatoes/

 

[ORChick]

Sounds yummy!!

here is a link I found for canning roasted tomatoes
http://dorisandjillycook.com/2009/09/02/canning-roasted-tomatoes/

Thank you! Very interesting; it asks about as many questions as it answers, but it gives me a starting point

 

[miss_thenorth]

That is what I thought. but, if you figure they are already cooked tomatoes, with little to no acid lef tin them, you should pressure can them at the recommended time and pressure. I def would not water bath can them. but thats just me. Good luck!