We freeze our garden tomatoes every year, usually Romas and Sweet 100's. We slice them in half and place on a cookie sheet, cut side up, and put them in the chest freezer. Next day, transfer them to a ziploc and back into the deep freeze. Double bagged, they can keep their flavor well and are great in a stir fry or on burgers. Sweet 100's are much sweeter, and my favorite. We also dehydrate the Sweet 100's.

We stock up on the bounty from the gardens and use it throughout the winter. We harvested and froze a lot of snow peas earlier this summer. For a while we were picking about a gallon a day. Last night we had garden beets and garlic, frozen since last year. Great with elk steak and veggie kebobs.