Canning Heirloom Tomatoes
I am sure this has been covered before, but I did a search and came up empty.
I'm canning heirloom tomatoes. I have tried it both ways, cold and hot pack.
Neither one was terribly successful, so I am looking for tips and advice.
When I cooked the tomatoes for a hot pack they just fell to pieces, more like a stewed, shredded tomato. Appetizing !
With the cold pack, they held their shape a bit more, but floated halfway up the jar.
I think I am beginning to really see the difference between canning paste tomatoes and the heirlooms, and next year will separate the tomatoes I grow for canning and what I grow for slicing.
So I guess I'm looking for advice on a couple of fronts.
One is what is the best method for canning heirlooms, and one is advice about the best canning varieties.
Or just tell me where my conclusions are wrong. I am happy for all advice !!!!!