One of the most remarkable—and frustrating—things about fresh produce is its limited availability. Yes, you can get tomatoes in January, but they are the pale, tasteless kind that have nothing in common with their July counterparts that are richly red, ripe, juicy and flavorful. With each season comes a whole host of fruits and vegetables into market, picked at their peak and ready for immediate consumption. But what if you do want that tomato in January? Well, you may not get it vine-ripe, but you can enjoy it in a number of ways through preservation methods employed when it was first fresh.