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applestar
- Mod
- Posts: 30540
- Joined: Thu May 01, 2008 7:21 pm
- Location: Zone 6, NJ (3/M)4/E ~ 10/M(11/B)
Re: Most prolific and great tasting tomato for canning?
Merged "Best Tomato for Canning" into this discussion since they seemed to be duplicate topics, so if you notice disjointed flow in the discussion that is why. Look at the subject line of the post.
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Gary350
- Super Green Thumb
- Posts: 7414
- Joined: Mon Mar 23, 2009 1:59 pm
- Location: TN. 50 years of gardening experience.
Roma is a paste tomato with good strong tomato flavor for sauces like, spaghetti sauce and catsup.
Brandywine and German Johnson are low producers with different flavor than Beef Steak.
Celebrity is a good produces with poor flavor, these are sold in grocery stores.
Some tomatoes are geometrical inside with 5 equal sections that will fall apart when sliced, some people call them water tomatoes. Beef Steak type tomatoes have about 10 random sections inside that will not fall apart when sliced.
I don't plant heirloom tomatoes anymore, production is low, flavor is strange.
If your Canning low flavor tomatoes add about 5% Roma to give them better flavor.
For Canning I puree the cooked tomatoes 2 minutes in kitchen blender to turn skins and seeds to liquid. The skins will double the tomato flavor.
Brandywine and German Johnson are low producers with different flavor than Beef Steak.
Celebrity is a good produces with poor flavor, these are sold in grocery stores.
Some tomatoes are geometrical inside with 5 equal sections that will fall apart when sliced, some people call them water tomatoes. Beef Steak type tomatoes have about 10 random sections inside that will not fall apart when sliced.
I don't plant heirloom tomatoes anymore, production is low, flavor is strange.
If your Canning low flavor tomatoes add about 5% Roma to give them better flavor.
For Canning I puree the cooked tomatoes 2 minutes in kitchen blender to turn skins and seeds to liquid. The skins will double the tomato flavor.