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Post by daylilydude on Mar 24, 2018 4:11:41 GMT -5
As some members can tomatoes, which variety do you use for this? Do you use a determinate type plant where you get most to ripen at about the same time or do you use indeterminate types and plant enough plants to be able to can a mess at the same time?
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Post by ladymarmalade on Mar 24, 2018 7:31:27 GMT -5
I don't discriminate. All tomatoes are eligible for the canning pot. With anywhere from 50-100 indeterminate plants in the garden, I should have plenty of tomatoes to can as well as enjoy in a million other ways.
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Post by brownrexx on Mar 24, 2018 8:00:25 GMT -5
I don't discriminate either except that I don't use the black ones or the cherry tomatoes but as Big Beef gives me a lot ripe at the same time I probably preserve a lot of Big Beef together but I peel, chop and freeze them. I don't can tomatoes anymore.
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Post by guruofgardens on Mar 24, 2018 8:07:13 GMT -5
I freeze any tomato that gets ripe, whole or chopped. Most of the plants are indeterminate so the process runs the whole summer/fall. I also dehydrate the pastes for pizza.
When the freezer space gets limited, I will can quarts of tomatoes but they don’t taste as good as the frozen ones.
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Post by octave1 on Mar 24, 2018 9:07:39 GMT -5
Since I do not can tomatoes whole, it does not matter what variety I use. Last year I grew determinate tomatoes for the first time, and I must say it is not entirely true that they all ripen at the same time. Probably the main advantage with determinate is that one gets lots of tomatoes on a very compact plant, which is nice. They produce as much, if not more, as an Early Girl which is 5 times larger. But I also found that determinate tomatoes are harder, even when fully ripe, and I am not sure I like this feature. I think that being less juicy is what makes them hard, and perhaps more suitable to canning whole.
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Post by paulf on Mar 24, 2018 10:12:32 GMT -5
We freeze rather than can and every style, color, shape and variety gets frozen either separately or together.
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Post by september on Mar 24, 2018 10:36:31 GMT -5
I am too lazy to do the sterilizing and extra work of canning, but if I did, chances are that I would not can tomatoes whole, so there would be no reason to grow canner sized tomatoes. I would grow the best tasting eating ones, and can the sauce from them. I roast and freeze them as thick sauce now.
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