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| YOU SAY TOMAYTO, I SAY TOMAHTO |
NOT ALL TOMATOES ARE CREATED EQUAL by Theresa Crabtree With an estimated 7,500 varieties of tomatoes to choose from, it can be very confusing when it comes time to decide what type of tomatoes to plant. One thing to consider is whether the tomatoes will ripen early or late in the season. For instance, I like to have some early varieies, because... well, I love them and don't want to wait! However, I also like late season tomatoes that ripen the same time as the jalapenos, so I can preserve homemade salsa and spaghetti. Yum! Yum! You can also sun dry and/or dehydrate tomatoes for pizza, salad and munching. Roma and cherry tomatoes are a good choice because they have less seeds and are meaty. Watery varieties take longer to dry and the end result is blander than meatier varieties. Another perk for Romas is they produce a lot of fruit,giving you more 'maters than many other varieties. Size of the tomato is also important to consider. Midget, dwarf and patio varieties, which are generally an inch or less in variety, grow well in hanging baskets. Cherry tomatoes are about the size of ... maybe you guessed it ... cherries, or a little larger. You can find vine varieties growing anywhere from a couple of feet to seven feet tall. Like Romas, one of the perks is they are generous producers. If you don’t have garden space, dwarf or smaller varieties will grow well in pots on your porch or patio. Just keep in mind they made need to be watered more frequently when grown in outdoor pots. One of our favorite varieties for munching are pear tomatoes. They are small but grow prolifically. Since they don’t have a lot of seeds or a central core, they are great for making tomato paste and salsa. If you prefer a sweeter tomato, try orange or yellow varieties, since they have a higher sugar content than red tomatoes. As might be expected, larger varieties of tomatoes such as beefsteak, take longer to mature and may not be well-suited to areas that have a short growing season. If you would like to extend your ability to have tomatoes beyond the normal growing season, there are now winter storage tomatoes on the market. These tomatoes are set later in the season and harvested when the fruit is partially ripe. When stored properly, they will last 12 weeks or more. Another factor to take into consideration is whether the tomato is a determinate or indeterminate plant. A determinate plant is genetically modified to produce fruit then die, or terminate, its growth. Whereas an indeterminate plant will continue to grow and produce fruit until outside forces such as frost or disease kills it. Determinate tomatoes tend to be early ripeners and bushier varieties, usually not needing to be trellised. Indeterminate plants generally grow 3 to 10 feet and need to be trellised. If the fruit sits on the ground, they are more likely to rot or be munched on by roly-polies or a myriad of other hungry insects. Two common diseases that can create havoc for your tomatoes are fusarium wilt and verticillium wilt. Fusarium wilt is caused by a fungus in the soil that enters the roots and plugs the water conducting vessels. The leaves wilt, especially during the heat of the day, and eventually the whole plant will perish. Many varieties have been cultivated to be resistant to these two killers. You’ll know if they are so bred if you see the following letters after the cultivar name. “V” means the plant is resistant to verticillium wilt. “F” means the plant is resistant to fusarium wilt. “VFN” indicates the plant is also resistant to nematodes and “VFNT” means they are additionally resistant to tobacco mosaic. Another choice to consider is whether you prefer an heirloom or hybrid variety of tomato. Heirloom varieties, like family jewelry, are valued, saved and passed down for generations. They are popular with home gardeners and organic growers, due to the wide variety of shapes, color and flavor of the fruit. Hybrid plants are the result of cross breeding pollen from the “parent” plants to combine qualities found in both plants. Features such as size, taste, color and abundance of production are the goal. Thus one may cross-pollinate a large variety of tomato with a smaller, sweet variety to create a large, sweet tomato. Hybrids should not be confused with genetically modified organisms (GMOs), which involves the insertion or deletion of genes. Genetically modified foods first came on the market in the 1990s. In my opinion, GMO foods should be avoided because research is proving that genetically altered foods can produce strange genetic changes within the human body. There is also the danger of large corporations such as Monsanto gaining control over farmers due to patents on these seeds, but that is a whole ‘nother story. GMO tomatoes first appeared in the US market in 1994. Due to the failure to produce the desired results, they are no longer available in the US and UE, yet are grown in small quantities in China. Scientists are in the process of using genetic modification to create the “perfect” tomato for commercial growers, so be watchful for the re-appearance of GMO tomatoes in the future. As an important aside, I’d like to include information on how you can tell if fruits or veggies are GMO. Although organic and GMO labeling laws can be arbitrary, since 1990, grocery stores have been using Price Look-Up codes (PLU codes) to make check-out and inventory control faster and more efficient. This is the purpose of those coded labels you find on fruit. The codes are usually a four-digit number. If the produce is organic, this four-digit number will be prefaced by a “9,” whereas if the product is genetically modified, it will be prefaced with an “8.” As you can tell, when it comes to choosing what type of tomato to plant, there are many things to consider beyond whether tomatoes are a fruit or a vegetable (the votes are in. . . tomatoes are a fruit!) and how to pronounce it (as I hear Ella Fitzgerald singing, “You say to-may-to, I say to- mah-to. . .”). |
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PRESERVING TOMATOES There is no better tasting tomato than one eaten fresh from the garden, yet, somehow that yumminess is even better when they are dehydrated. Whether eaten as a snack or added as a pizza topping or into fresh salads, soups, pastas... dehydrating tomatoes is easy and a great way to enjoy tomatoes well past the growing season. Tomatoes are loaded with nutrition and well known for its cancer fighting anti-oxidant, lycopene. DEHYDRATING TOMATOES USING A DEHYDRATOR DEHYDRATING TOMATOES USING AN OVEN SUN DRYING TOMATOES |
| FOR NEXT YEAR’S GARDEN The following information is from the booklet “Basic Seed Saving” Easy step by step instructions for 18 vegetables and 29 wildflowers by Bill McDorman. www.seedstrust.com If possible, allow tomatoes to completely ripen before harvesting for seed production. Cut the tomato into halves at its equator, opening the vertical cavities that contain the seeds. Gently squeeze out from the cavities the jelly-like substance that contains the seeds. If done carefully, the tomato itself can still be eaten or saved for canning, sun-drying or dehydrating. Place the jelly and seeds into a small jar or glass. (Add a little water if you are processing only one or two small tomatoes.) Loosely cover the container and place in a warm location, 60-75 degrees Fahrenheit for about three days. Stir once a day. A layer of fungus will begin to appear on the top of the mixture after a couple of days. This fungus not only eats the gelatinous coat that surrounds each seed and prevents germination, it also produces antibiotics that help to control seed-borne diseases like bacterial spot, canker and speck. After three days, fill the seed container with warm water. Let the contents settle and begin pouring out the water along with pieces of tomato pulp and immature seeds floating on top. Note: Viable seeds are heavier and settle to the bottom of the jar. Repeat this process until water being poured out is almost clear and clean seeds line the bottom of the container. Pour these clean seeds into a strainer that has holes smaller than the seeds. Let the excess water drip out and invert the strainer onto paper towels or piece of newspaper. Allow the seeds to dry completely (usually a day or two). Break up the clumps into individual seeds, label and store in a packet or plastic bag. |
2. Wash ripe, firm tomatoes, removing any blemishes.
3. If you prefer to peel the tomatoes, boil water in a
large pot then submerge the tomatoes for 30 to 45
seconds. Place them in a bowl of ice water, then
peel.
4. If using cherry or Roma tomatoes, slice in half.
Cut larger tomatoes into 1/8 – 1/4” slices. If you
are using juicy tomatoes, squeeze out the juice
and seeds and set them aside. You can drink the
tasty juice, or use it in a recipe. Consider saving
the tomato seeds to plant the following spring.
5. Place the tomatoes on the trays being sure they
do not touch each other. Optional: sprinkle with
sea salt, basil, thyme and/or oregano.
6. Set the dehydrator temperature to 135°
Fahrenheit.
7. The amount of time to properly dehydrate the
temperatures will vary depending on the juiciness
of tomatoes, size of each slice, the dehydrator
and air humidity. Generally, tomatoes will
dehydrate in 12 – 48 hours.
8. Check them every hour or so. Tomatoes are done
when they are leathery. They should be flexible
rather than brittle.
9. Place the dehydrated tomatoes in plastic bags
or freezer containers and store in the freezer or in
the refrigerator if you plan to use them within a
week or two. You can also store them is well
sealed glass jars, but watch them carefully to
prevent molding.
3. If you prefer to peel the tomatoes, boil water in a
large pot then submerge the tomatoes for 30 to 45
seconds. Place them in a bowl of ice water, then
peel.
4. If using cherry or Roma tomatoes, slice in half.
Cut larger tomatoes into 1/8 – 1/4” slices. If you
are using juicy tomatoes, squeeze out the juice
and seeds and set them aside. You can drink the
tasty juice, or use it in a recipe. Consider saving
the tomato seeds to plant the following spring.
5. Place the tomatoes on the trays being sure they
do not touch each other. Optional: sprinkle with
sea salt, basil, thyme and/or oregano.
6. Set the dehydrator temperature to 135°
Fahrenheit.
7. The amount of time to properly dehydrate the
temperatures will vary depending on the juiciness
of tomatoes, size of each slice, the dehydrator
and air humidity. Generally, tomatoes will
dehydrate in 12 – 48 hours.
8. Check them every hour or so. Tomatoes are done
when they are leathery. They should be flexible
rather than brittle.
9. Place the dehydrated tomatoes in plastic bags
or freezer containers and store in the freezer or in
the refrigerator if you plan to use them within a
week or two. You can also store them is well
sealed glass jars, but watch them carefully to
prevent molding.
1. Lightly coat the surface of a cookie sheet or
2. If you prefer to peel the tomatoes, boil water in a
large pot then submerge the tomatoes for 30 to 45
seconds. Place them in a bowl of ice water, then
peel.
3. Wash ripe, firm tomatoes, removing any blemishes.
4. If using cherry or Roma tomatoes, slice in half.
Cut larger tomatoes into 1/8 – 1/4” slices. If you
are using juicy tomatoes, squeeze out the juice
and seeds and set them aside. You can drink the
tasty juice, or use it in a recipe. Consider saving
the tomato seeds to plant the following spring.
5. Place the tomatoes on the trays being sure they
do not touch each other. Optional: sprinkle with
sea salt, basil, thyme and/or oregano.
6. Set the oven temperature to 250°
Fahrenheit.
7. The amount of time to properly dehydrate the
temperatures will vary depending on the juiciness
of tomatoes, size of each slice, the oven and air
humidity. Generally, tomatoes will dehydrate in
12 – 48 hours.
8. Check them every hour or so. Tomatoes are done
when they are leathery. They should be flexible
rather than brittle.
9. Place the dehydrated tomatoes in plastic bags or
freezer containers and store in the freezer or in
the refrigerator if you plan to use them within a
week or two. You can also store them is well
sealed glass jars, but watch them carefully to
prevent molding.
2. If you prefer to peel the tomatoes, boil water in a
large pot then submerge the tomatoes for 30 to 45
seconds. Place them in a bowl of ice water, then
peel.
3. Wash ripe, firm tomatoes, removing any blemishes.
4. If using cherry or Roma tomatoes, slice in half.
Cut larger tomatoes into 1/8 – 1/4” slices. If you
are using juicy tomatoes, squeeze out the juice
and seeds and set them aside. You can drink the
tasty juice, or use it in a recipe. Consider saving
the tomato seeds to plant the following spring.
5. Place the tomatoes on the trays being sure they
do not touch each other. Optional: sprinkle with
sea salt, basil, thyme and/or oregano.
6. Set the oven temperature to 250°
Fahrenheit.
7. The amount of time to properly dehydrate the
temperatures will vary depending on the juiciness
of tomatoes, size of each slice, the oven and air
humidity. Generally, tomatoes will dehydrate in
12 – 48 hours.
8. Check them every hour or so. Tomatoes are done
when they are leathery. They should be flexible
rather than brittle.
9. Place the dehydrated tomatoes in plastic bags or
freezer containers and store in the freezer or in
the refrigerator if you plan to use them within a
week or two. You can also store them is well
sealed glass jars, but watch them carefully to
prevent molding.
1. Lightly coat the surface of a cookie sheet or
shallow pan with olive oil to prevent sticking.
2. If you prefer to peel the tomatoes, boil water in a
large pot then submerge the tomatoes for 30 to 45
seconds. Place them in a bowl of ice water, then
peel.
3. Wash ripe, firm tomatoes, removing any blemishes.
4. If using cherry or Roma tomatoes, slice in half.
Cut larger tomatoes into 1/8 – 1/4” slices. If you
are using juicy tomatoes, squeeze out the juice
and seeds and set them aside. You can drink the
tasty juice, or use it in a recipe. Consider saving
the tomato seeds to plant the following spring.
5. Place the tomatoes on the trays being sure they
do not touch each other. Optional: sprinkle with
sea salt, basil, thyme and/or oregano.
6. Cover the trays with cheesecloth to deter insects
and place in a sunny location. Begin in the
morning, bringing in the trays at night or during
inclement weather.
- An interesting way to sun dry tomatoes is to
park your car in an area with direct sunlight.
Place the trays on the dashboard where they
can get maximum sun exposure. Roll up the
windows to gather heat, making your vehicle
into an oven.
7. The amount of time to properly dehydrate the
temperatures will vary depending on the juiciness
of tomatoes, size of each slice, intensity and
amount of sunlight and air humidity. Generally,
they will dehydrate in 12 – 72 hours.
7. Check them every hour or so. Tomatoes are done
when they are leathery. They should be flexible
rather than brittle.
8. Place the sun dried tomatoes in plastic bags or
freezer containers and store in the freezer or in
the refrigerator if you plan to use them within a
week or two. You can also store them is well
sealed glass jars, but watch them carefully to
prevent molding.
1. Read recipe instructions; assemble equipment
and ingredients before starting. Follow guidelines
and processing time.
2. Visually examine canning jars for nicks, cracks,
uneven rims or sharp edges that may prevent
sealing or cause breakage. Examine canning lids
to ensure they are free of dents and sealing
compound is even and complete. Check bands for
proper fit.
3. Wash jars and two-piece caps in hot, soapy
water. Rinse well. Dry bands; set aside. Heat
jars and lids in a saucepot of simmering water
(180° F). DO NOT BOIL LIDS. Allow jars and lids
to remain in hot water until ready for use,
removing one at a time as needed.
4. Fill boiling-water canner half-full with hot water.
Elevate rack in canner. Put canner lid in place.
Heat water just to simmer (180° F). Keep water
hot until used for processing.
5. Select fresh tomatoes at their peak of quality and
flavor. Use firm tomatoes free of cracks, spots
and growths. Prepare only enough for one canner
load. Wash tomatoes; drain.
6. Place tomatoes in wire basket and lower into a
large saucepot of boiling water. Blanch tomatoes
30 to 60 seconds or until skins start to crack.
Remove from boiling water. Dip immediately into
cold water.
7. Slip off skins; trim away any green areas; cut out
core. Leave tomatoes whole or cut into halves or
quarters.
8. For tomatoes packed in water, place tomatoes in
a large saucepot, adding just enough water to
cover. Boil gently 5 minutes.
9. Remove canning jar from hot water with a jar
lifter; set jar on towel. Add 1 tablespoon bottled
lemon juice to each pint jar, 2 tablespoons
bottled lemon juice to each quart jar.
10. Carefully pack tomatoes into hot jar, leaving
½-inch headspace. Ladle boiling water or
cooking liquid over tomatoes, leaving 1/2 –inch
headspace. Add ½ teaspoon salt per pint jar or
1 teaspoon salt per quart jar, if desired.
11. Slide a nonmetallic spatula between tomatoes
and jar; press back gently on tomatoes to
release trapped air bubbles. Repeat procedure
2 to 3 times around inside of jar.
12. Wipe rim and threads of jar with a clean, damp
cloth. Remove lid from hot water using a lid
wand. Place lid on jar, centering sealing
compound on rim. Screw band down evenly and
firmly, just until resistance is met – fingertip tight.
13. As each jar is filled, set it onto the elevated rack
in the boiling-water canner. Water in canner
should be kept at a simmer (180° F). After all jars
are filled and placed onto the rack, lower rack
into canner. Water level must cover the two
-piece caps on the jars by 1 to 2 inches. Add
boiling water, if necessary.
14. Put lid on canner. Bring water to a boil. Start
counting processing time after water comes to a
rolling boil. Process pints for 40 minutes, quarts
45 minutes, at a gentle but steady boil for
altitudes at or below 1,000 feet above sea level.
Increase processing time for higher elevations:
- 1,001 to 3,000 feet above sea level,
add 5 minutes to processing time
3,001 to 6,000 feet above sea level,
add 10 minutes to processing time
6,001 to 8,000 feet above sea level,
add 15 minutes to processing time
8,001 to 10,000 feet above sea level,
add 20 minutes to processing time
15. When processing time is complete, turn off
heat and remove canner lid. Let canner cool
5 minutes before removing jars. Remove jars
from canner and set them upright, 1 to 2 inches
apart, on a dry towel to cool. Do not re-tighten
bands. Let jars cool 12 to 24 hours.
16. After jars have cooled, check lids for a seal by
pressing on the center of each lid. If the center
is pulled down and does not flex, remove the
band and gently try to life the lid off with your
fingertips. If the lid does not flex and you cannot
lift it off, the lid has a good vacuum seal. Wipe
lid and jar surface with a clean, damp cloth to
remove food particles or residue. Label. Store
jars in a cool, dry, dark place.
| CANNING TOMATOES The following information is from the “Blue Book guide to preserving” published by the Ball Corporation (My preserving Bible!) www.freshpreserving.com |