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| I have tried for years to grow Roma tomatoes so I could can some sauce. But I guess it's just too hot here so this year we grew Early Girl. We picked our first tonight, about 20 of them and I'd like to preserve them. I've never canned any tomatoes other than chow chow with green tomatoes. |
Follow-Up Postings:
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| Variety doesn't make any difference as the same methods apply to all varieties. So it depends on how you would use them the most. Canned plain tomatoes can be used for any number of recipes so the instructions for canning crushed tomatoes (linked below) is one of the most popular methods. If you'd use more tomato sauce than whole or chopped tomatoes then you can turn any tomato into sauce and using anything other than Romas will deliver a better tasting sauce. Most use a mixture of many different varieties to make sauce for either canning or freezing as it will deliver a far superior flavored sauce. Canning salsa is probably the next most popular method but it can be tricky since it also includes low acid ingredients so only tested and approved recipes can be used for it. Of course you can also freeze them plain and use them for cooking if you don't want to get into canning. Check out all the canning and freezing instructions for them at NCHFP Hope this helps. Dave |
Here is a link that might be useful: NCHFP - Canning Crushed Tomatoes with no added liquid
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| I meant different methods of preservation, like dehydrating, canning, or freezing? |
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| In that case - canning, by far. I think I am safe in saying that far more tomatoes get canned then get frozen and/or dehydrated together. Especially when dealing with a large crop. Dave |
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| Thanks. I picked them Friday. Do you think Monday would be too late to can them? |
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