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How about preserving that bounty of tomatoes? Can do.

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Chef Ernie Miller doesn’t hesitate when asked what to do with the end-of-season bounty that’s too good to toss and too plentiful to use, such as tomatoes, squash and herbs.

“For the tomatoes, I recommend canning,” says Miller, who besides being a chef is also a University of California-certified master gardener as well as a master preserver.

The initial cost of $25 to $30 for equipment is quickly repaid in having home-grown tomatoes to use in January. He advises taking a basic canning course or checking out the National Center for Home Food Preservation (nchfp.uga.edu/) for tips and recipes.

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He’s also a fan of dehydration. Hang bundles of thyme, tarragon and other herbs in the shade outside for a few days; oven-dry tomatoes or squash overnight at under 140 degrees Fahrenheit, about the temperature of a gas oven with a pilot.

“Having a collection of dehydrated tomatoes is fantastic. When I make my soups and marinaras, I’ll toss those dehydrated tomatoes in there and it’s like adding tomato paste — it concentrates the tomato flavor.”

Dried zucchini can be grated into a powder to use as a garnish or flavoring, he adds.

Pickling in pure salt or vinegar works for citrus, radishes, cabbages, cucumbers, turnips, green tomatoes and even green beans.

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An abundance of basil can be processed into pesto and frozen as ice cubes to later accent soups and sauces. Likewise, mint can be made into cubes: Blend it with just enough water to make a paste and freeze in an ice cube tray.

“You can toss them in any beverage you want to make — even water.”

home@latimes.com

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