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RE: What variety is best for canning whole tomatoes (Follow-Up #8)

posted by: dvdgzmn on 01.11.2009 at 06:30 pm in Growing Tomatoes Forum

You know the rule about cooking with wine: don't cook with it if you wouldn't drink it? Same with tomatoes. Don't can a tomato you wouldn't eat raw.

I can the majority of my tomatoes (only 8 to 10 plants worth) each year. I don't much care if the tomatoes are whole or crushed, but if you want whole, stick with paste types, as you will get more tomato and less water in each can. Opalka is the only paste type I've canned and it was excellent. Non-paste types I usually cut in half and squeeze out most of the seeds and gel before canning (after removing the skin, of course). Sometimes I roast them under the broiler til the skins char, then remove the skins and pour off the excess liquid, then can. Some folks call this tomato confit. In addition to reducing the water content, roasting caramelizes some of the sugar in the tomatoes, something that doesn't happen when you reduce a sauce by boiling.

The good thing about the confit method is it works with any type tomato. This last year my Cherokee Purples were exceptionally productive and I made lots of confit. I've only been canning for 6 years or so, but these were the best ever.


clipped on: 01.26.2013 at 10:47 am    last updated on: 01.26.2013 at 10:47 am

RE: What variety is best for canning whole tomatoes (Follow-Up #9)

posted by: sautesmom on 01.12.2009 at 12:19 am in Growing Tomatoes Forum

LOL I doubt you'll be canning whole Giant Belgiums! Even in quarts! Most of the tomatoes suggested would have to be cut up to be canned, and the request was a variety to can WHOLE.
I would suggest Heidi, which is yummy, small enough to can whole, fairly sturdy, and the plant produces a lot. Italian Gold would also hold up really well and they produce tons, but most yellows won't keep their flavor canned as well as reds. It would be really pretty though!
(You might also post this in the canning forum.)

Carla in Sac


clipped on: 01.26.2013 at 10:45 am    last updated on: 01.26.2013 at 10:46 am