Several years ago I got a bushel of San Marzanos. I did a few quarts peeled and whole and didn’t dig into them until the next year. Just canned them in the jars with water and some salt. They were amazing coming out if the jar. Great flavor.
I’m glad to hear that! I have too many to eat and more turning red on the plants, so I will definitely do some canning this week!
I love how meaty the SM’s are so I imagine they’ll can well. I buy the DOP San Marsanos in the can, and those take me back to a pizzeria in Italia ;)