Can I Can?

tim45z10March 16, 2012

The Great White Tomatoes from the Heirloom seed company?

Thank You for your help.

Tim

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Sure. Any variety of tomatoes may be canned as long as you follow the proper canning instructions.

Dave

    Bookmark   March 16, 2012 at 10:18PM
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euarto_gullible(5)

Tim, you can can any variety of tomatoes. If you're just making a batch, it doesn't really matter. But if you're planning on canning a lot and you want to cut down on the time it takes, there are some things you may want to consider.

Size of the tomato- canning very small tomatoes makes for more work because you have more individual fruits to peel. Canning huge beefsteaks goes fast, but makes for more juice and less flesh because in general they have a higher juice content, so you'll end up with a quart that has slightly less tomato flesh in it than if you canned with a different variety.

Skins and shape of the tomato- Tomatoes that are round or roma shaped lend to easy removal of the skin after boiling. Tomatoes that are heavily lobed and prone to cracking require more work because the skin doesn't come off in one piece (especially on the shoulders) and you need to cut out bad spots.

Again, if you're just canning a batch for the novelty of white sauce or whatever, this doesn't really apply. If you're putting up 50 quarts, you might consider planting a rounder medium sized white tomato instead of one of the big beefsteaks. It could potentially save you a couple hours of time when canning. Some people don't care, but I personally hate canning, and I try to get through it as fast as possible ;-)

    Bookmark   March 17, 2012 at 12:41PM
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containerted

And then you can use something like a Back to Basics food mill and then reduce by at least 50% and it makes the best thick tomato juice you can't buy. The food mill will allow you to not have to peel and de-seed. It does that for you. And it doesn't care if you have large or small tomatoes. You're gonna cut them into chunks which is very easy to do.

Simply add one teaspoon of canning salt per quart of canned juice and everything will be just fine. I have only three quarts left from last year to get me thru to first harvest. It's gonna be hard to do. :>)

Ted

    Bookmark   March 17, 2012 at 6:31PM
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missingtheobvious(Blue Ridge 7a)

Thanks for the recipe, Ted. That sounds so simple I may actually get it done....

    Bookmark   March 17, 2012 at 8:00PM
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Jon_dear(4/5)

That would make a weird looking sauce. Might be good for a clam sauce and "red" sauce.

    Bookmark   March 17, 2012 at 10:59PM
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