Tag: tomato variety

– Tomatoes are a popular vegetable for canning to preserve taste year-round.
– Good canning tomatoes have qualities such as flavor, limited juice, few seeds, and high yields.
– Heirlooms vs. hybrids don’t matter as much for canning tomatoes.
– Tomatoes can be canned as whole fruit or for use in recipes like salsa, sauces, and juices.
– Three common methods for canning tomatoes are water bath canning, pressure canning, and atmospheric steam canning.
– Following proper canning procedures is important to avoid botulism.
– Paste tomatoes are recommended as an “all purpose” canning tomato for various products like salsa, juices, stews, and sauces. The best tomatoes for canning have mild, sweet flavor, very few seeds, low water content, and more flesh. The top three all-purpose picks are Roma tomatoes (75 days, determinate), San Marzano tomatoes (85 days, indeterminate), and Amish Paste tomatoes (80 days, indeterminate).
– Tips for canning tomatoes include using high-quality, disease-free, and firm tomatoes.
– Additional acid, such as bottled lemon juice, may be needed to prevent botulism.
– Use dry measuring cups for vegetables and liquid measuring cups for lemon or lime juice.
– Do not use thickeners before canning.
– Store open jars in the refrigerator and consume within a few days.
– Canned tomatoes and tomato products should be consumed within 12 to 18 months.
– Any kind of tomato can be canned, including beefsteak tomatoes.
– Roma, San Marzano, and other paste or plum tomatoes are best for homemade sauce.
– Canned tomatoes can be used in a variety of dishes.