Mortgage Lifter

bassmannate(5)April 3, 2011

So, I tried growing this last year and it was wonderful! It produced heavily and the fruit tasted great! The only problem I had was that I left for vacation for a week in June and, when I got back, it was out of control. This was the first year I had so much success with any tomato variety.

My question is how well does this tomato can? I'd like to be able to enjoy them year round. As it stands now, it produced so heavily that my wife and I were able to eat fresh from 3 plants for nearly 6 months!

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

My question is how well does this tomato can?

Not real sure what you mean since any tomato variety may be canned whole, crushed, juiced, chopped, as sauce, etc. with no problems as long as your follow the canning guidelines. There is nothing unusual about canning ML.

You might want to check into the Harvest forum here as that is where all the home canners hang out.


Here is a link that might be useful: NCHFP - How to can tomatoes

    Bookmark   April 3, 2011 at 10:19AM
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Thanks for the link! I'll also take a look in the Harvest forum!

    Bookmark   April 3, 2011 at 12:24PM
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That link will help me too. I was afraid to mess up the canning process so I froze some cooked tomatoes one year. It worked well for me.


    Bookmark   April 3, 2011 at 1:58PM
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Posted about the Estler ML on here a few days back. Originated here about 10 miles from Marshall University and it predates the Radiator Charlie. Its my favorite tomato.

    Bookmark   April 3, 2011 at 4:16PM
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ediej1209(5 N Central OH)

Mortgage Lifters tend to be a little "meatier" than some tomatoes. They are not so great for making juice, but for any other canning/freezing, they do fine. We do both every year. In fact, we find that freezing is better because you don't have to mess with skinning them - when you go to use them from the freezer the skins will slip right off.

    Bookmark   April 3, 2011 at 9:25PM
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seysonn(8a WA/HZ 1)

Here we go. ML then is a good paste tomato as well.
I have one problem with freezing and that is, it requires too much freezer storage space. So I prefer canning to make sause(like spaghetti sauce, reduce to a third) or thicker paste(reduced maybe to an eight).

    Bookmark   April 4, 2011 at 12:33AM
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tom8olvr(Z5 MA)

I'm also a canner - prefer canning to freezing. Also like to can sauce over whole/stewed/crushed tomatoes. ML would be fine.

    Bookmark   April 4, 2011 at 12:08PM
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I made some REALLY GOOD sauce last season from a few ML and not much else. Had it over Chicken Parmesian as I recall and it was to die for. They are meaty and wonderful, one of my favs. Would like to try canning this year. Will be my first time, hope I dont kill myself lol Linda

    Bookmark   April 4, 2011 at 12:16PM
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