Did you hear? My Kombucha University course is officially open for enrollment (Closing down this Friday for good, so get your seat now while you still can!) Here’s the link to join: http://bit.ly/EnrollKombuchaFor the full recipe and breakdown of how we preserved all these tomatoes, check out my blog post. https://www.prohomecooks.com/post/5-steps-to-fresh-tomatoes-all-year-roundFollow more of my crazy food experiments on instagram! https://www.instagram.com/lifebymikeg/Follow Farmer Scott @deeprootsfarmnyDeeprootsfarmny.comNote to anyone trying this project. Tomatoes have become less acidic over the decades so you might want to increase the acidity by adding lemon juice or citric acid to be on the safe side and avoid any risk of botulism. All music provided royalty free by epidemic sound
