+ Reply to Thread
Results 1 to 14 of 14

Thread: Canning Tomatoes

  1. Link to Post #1
    Canada Avalon Member Nenuphar's Avatar
    Join Date
    21st March 2010
    Location
    BC, Canada
    Posts
    252
    Thanks
    494
    Thanked 866 times in 154 posts

    Default Canning Tomatoes

    Three years ago, I took up water canning some of the produce from our garden. Every summer, I learn something new. This year, I tried canning tomato sauce - we go through a lot of it!

    For those of you who are gardeners and/or who do canning, what are your favourite varieties of tomatoes for 1) sauce and 2) canning whole?

    Also, what are your favourite oxheart varieties, and why?

    I know I can just do an online search about the different varieties, but I really prefer to hear from people who have grown, eaten, and canned the tomatoes themselves.

    Thanks!
    Last edited by Nenuphar; 28th December 2018 at 15:51.

  2. The Following 11 Users Say Thank You to Nenuphar For This Post:

    A Voice from the Mountains (30th December 2018), Bill Ryan (8th October 2019), EFO (23rd February 2020), Innocent Warrior (28th December 2018), jjjones (27th December 2018), Joe (27th December 2018), justntime2learn (27th December 2018), rgray222 (8th October 2019), robinr1 (27th December 2018), Sadieblue (28th December 2018), toppy (27th December 2018)

  3. Link to Post #2
    United States Moderator/Guide
     
    Strat's Avatar
    Join Date
    27th April 2010
    Location
    Florida
    Age
    34
    Posts
    1,229
    Thanks
    2,682
    Thanked 7,067 times in 1,075 posts

    Default Re: Canning Tomatoes

    I usually grow tomatoes but I haven't canned them yet. My first canning attempt was last summer (habaneros & cucumbers) and it didn't go so well. Will definitely try again because I want fresh sauce. Dunno what variety I'll use for sauce but probably roma. Last season I didn't grow tomatoes but I will this one. The variety depends but I usually have a couple varieties and definitely a cherry.

    At the moment I have 8 broccolis, 8 romaines, 4 collards (they grow like crazy here) and a mix of herbs.
    Just as every cop is a criminal
    And all the sinners saints

  4. The Following 6 Users Say Thank You to Strat For This Post:

    Bill Ryan (8th October 2019), EFO (23rd February 2020), Innocent Warrior (28th December 2018), Joe (27th December 2018), Nenuphar (27th December 2018), Sadieblue (28th December 2018)

  5. Link to Post #3
    United States Avalon Member Joe's Avatar
    Join Date
    27th February 2015
    Age
    49
    Posts
    299
    Thanks
    1,237
    Thanked 1,550 times in 274 posts

    Default Re: Canning Tomatoes

    For a sauce tomato, I love San Marzano. They are big, meaty and a prolific producer. I bet it would take ten Roma tomatoes to produce the same amount of sauce as one San Marzano.

    When I make sauce, however, every kind of ripe tomato I have goes into the pot.

    As a kid growing up my family had a market garden. Whatever didnít sell would get canned. I remember canning lots of Celebrity tomatoes whole.

  6. The Following 5 Users Say Thank You to Joe For This Post:

    Bill Ryan (8th October 2019), EFO (23rd February 2020), Innocent Warrior (28th December 2018), Nenuphar (27th December 2018), Sadieblue (28th December 2018)

  7. Link to Post #4
    United States Avalon Member
    Join Date
    24th August 2018
    Age
    73
    Posts
    109
    Thanks
    14,451
    Thanked 969 times in 107 posts

    Default Re: Canning Tomatoes

    I enjoy gardening, I usually can up enough green beans to last from season to season.
    I also can a lot of tomatoes, cucumber pickles, and peppers. Several kinds of jams and jellies.

  8. The Following 4 Users Say Thank You to Sadieblue For This Post:

    Bill Ryan (8th October 2019), EFO (23rd February 2020), Joe (28th December 2018), Nenuphar (28th December 2018)

  9. Link to Post #5
    Canada Avalon Member Nenuphar's Avatar
    Join Date
    21st March 2010
    Location
    BC, Canada
    Posts
    252
    Thanks
    494
    Thanked 866 times in 154 posts

    Default Re: Canning Tomatoes

    Quote Posted by Sadieblue (here)
    I enjoy gardening, I usually can up enough green beans to last from season to season.
    I also can a lot of tomatoes, cucumber pickles, and peppers. Several kinds of jams and jellies.
    Nice! What kinds of tomatoes do you like to grow most for canning?

  10. The Following 3 Users Say Thank You to Nenuphar For This Post:

    Bill Ryan (8th October 2019), EFO (23rd February 2020), Joe (28th December 2018)

  11. Link to Post #6
    Canada Avalon Member Nenuphar's Avatar
    Join Date
    21st March 2010
    Location
    BC, Canada
    Posts
    252
    Thanks
    494
    Thanked 866 times in 154 posts

    Default Re: Canning Tomatoes

    Quote Posted by Joe (here)
    For a sauce tomato, I love San Marzano. They are big, meaty and a prolific producer. I bet it would take ten Roma tomatoes to produce the same amount of sauce as one San Marzano.

    When I make sauce, however, every kind of ripe tomato I have goes into the pot.

    As a kid growing up my family had a market garden. Whatever didnít sell would get canned. I remember canning lots of Celebrity tomatoes whole.
    Thanks, Joe! I am the same - the tomatoes go into the pot whether they are "sauce" tomatoes or not at our house. This past summer, I even tossed in the "Malachite Box" green-when-ripe tomatoes. (Boy, is that a productive variety.) I have San Marzano on my short-list to grow this coming year, so am glad to see someone highly recommending it.

  12. The Following 3 Users Say Thank You to Nenuphar For This Post:

    Bill Ryan (8th October 2019), EFO (23rd February 2020), Joe (28th December 2018)

  13. Link to Post #7
    Wales Avalon Member
    Join Date
    8th October 2012
    Location
    Wales, UK
    Language
    English
    Age
    51
    Posts
    500
    Thanks
    2,506
    Thanked 2,671 times in 463 posts

    Default Re: Canning Tomatoes

    As a way of preserving tomatoes during the Winter period does anybody have in experience in canning in the form of making tomato sauce?

    In the past various Italian friends have told me the traditional way is to literally cook the tomatoes for HOURS, or even longer!

    Apparently there is some wisdom to doing this the Italian Mama way. If tomatoes are cooked at a given temperature for long enough, various beneficial things occur, such as the release of health-giving lycopenes, which have powerful antioxidant properties.

    Here is a hugely enjoyable video on howa to makka da tomata sauce:


  14. The Following 5 Users Say Thank You to happyuk For This Post:

    A Voice from the Mountains (30th December 2018), Ayt (9th October 2019), Bill Ryan (8th October 2019), EFO (23rd February 2020), Nenuphar (30th December 2018)

  15. Link to Post #8
    United States Avalon Member Joe's Avatar
    Join Date
    27th February 2015
    Age
    49
    Posts
    299
    Thanks
    1,237
    Thanked 1,550 times in 274 posts

    Default Re: Canning Tomatoes



    The garden season is winding down, evenings are crisp and cool. A jacket and pair of boots feel nice with the changing weather, shorts and sandals are in the closet until next summer.

    There was a bumper crop of fruits this year; pears, apples, carrots, cabbage, apricots, & most especially tomatoes. I planted only one variety of tomato this year and oh was it so nice. Mortgage Lifter tomato. What a wonderful flavor and oh so abundant. Still processing the last of them, but so far I have canned about 70 quarts of sauce and whole tomatoes.

  16. The Following 5 Users Say Thank You to Joe For This Post:

    Bill Ryan (8th October 2019), Cara (8th October 2019), EFO (23rd February 2020), Nenuphar (8th October 2019), Rosemarie (8th October 2019)

  17. Link to Post #9
    Administrator Cara's Avatar
    Join Date
    12th February 2014
    Location
    Dubai, United Arab Emirates
    Language
    English
    Posts
    1,432
    Thanks
    9,844
    Thanked 7,163 times in 1,330 posts

    Default Re: Canning Tomatoes

    We had some lovely local UAE grown tomatoes earlier this year and I made canned Italian passata.... more or less following the directions of this Italian nonna.



    They were fabulous. Next year, I will have to get more tomatoes
    *I have loved the stars too dearly to be fearful of the night*

  18. The Following 8 Users Say Thank You to Cara For This Post:

    Ayt (9th October 2019), Bill Ryan (8th October 2019), EFO (23rd February 2020), Joe (8th October 2019), Nenuphar (8th October 2019), Pam (23rd February 2020), Rosemarie (8th October 2019), Strat (8th October 2019)

  19. Link to Post #10
    Canada Avalon Member Nenuphar's Avatar
    Join Date
    21st March 2010
    Location
    BC, Canada
    Posts
    252
    Thanks
    494
    Thanked 866 times in 154 posts

    Default Re: Canning Tomatoes

    Thank you for the great video. That tomato press is no joke! My life would be a lot easier - sauce making would be so much faster - with a heavy-duty press like that. I can on a comparatively small scale, and am up to 10L done so far. It was a rough growing season, so I came away with fewer tomatoes than usual. I hope to get another 10-15L finished this month. It's so nice to have through the winter months.

    Next year I need to focus more on growing paste tomatoes. One I'm going to try is Bellestar. It's a Canadian variety, not well known, determinate and early. I might also try Auria, Hungarian Italian, or Opalka. There are so many interesting heirloom varieties out there!
    Last edited by Nenuphar; 8th October 2019 at 16:37. Reason: spelling correction

  20. The Following 4 Users Say Thank You to Nenuphar For This Post:

    Cara (8th October 2019), EFO (23rd February 2020), Joe (8th October 2019), Pam (23rd February 2020)

  21. Link to Post #11
    Administrator Cara's Avatar
    Join Date
    12th February 2014
    Location
    Dubai, United Arab Emirates
    Language
    English
    Posts
    1,432
    Thanks
    9,844
    Thanked 7,163 times in 1,330 posts

    Default Re: Canning Tomatoes

    Quote Posted by Nenuphar (here)
    Thank you for the great video. That tomato press is no joke! My life would be a lot easier - sauce making would be so much faster - with a heavy-duty press like that. I can on a comparatively small scale, and am up to 10L done so far. It was a rough growing season, so I came away with fewer tomatoes than usual. I hope to get another 10-15L finished this month. It's so nice to have through the winter months.

    Next year I need to focus more on growing paste tomatoes. One I'm going to try is Bellestar. It's a Canadian variety, not well known, determinate and early. I might also try Auria, Hungarian Italian, or Opalka. There are so many interesting heirloom varieties out there!
    Hi Nenuphar, if youíre interested in finding one of these machines, the Italian name is macchina per passata di pomodoro. You might be able to find one on eBay or, if youíre up for it, Iím pretty sure you could find an Italian shop online that might ship it.
    *I have loved the stars too dearly to be fearful of the night*

  22. The Following 4 Users Say Thank You to Cara For This Post:

    EFO (23rd February 2020), Joe (8th October 2019), Nenuphar (8th October 2019), Pam (23rd February 2020)

  23. Link to Post #12
    United States Avalon Member Joe's Avatar
    Join Date
    27th February 2015
    Age
    49
    Posts
    299
    Thanks
    1,237
    Thanked 1,550 times in 274 posts

    Default Re: Canning Tomatoes

    Iíve been making sauce with my Vitamix blender. Whole tomatoes go in the blender, which chops up the peels and seeds, and all goes into a big pot for reducing. I also run some basil and garlic in the blender-into the big pot with that too. It simmers on the stove for 4-6 hrs until reduced by half, then into canning jars.

    I do love the care & joy that Grandma Nona takes when making sauce, but my process is faster. With just one or two people processing, any time saving steps are welcome.

  24. The Following 4 Users Say Thank You to Joe For This Post:

    Cara (9th October 2019), EFO (23rd February 2020), Nenuphar (8th October 2019), Pam (23rd February 2020)

  25. Link to Post #13
    Canada Avalon Member Nenuphar's Avatar
    Join Date
    21st March 2010
    Location
    BC, Canada
    Posts
    252
    Thanks
    494
    Thanked 866 times in 154 posts

    Default Re: Canning Tomatoes

    I recently learned about a relatively new forum for gardeners who love growing tomatoes. It's called, "Tomato Junction". It is fairly small right now, in terms of membership, but I quite like it that way. Members seem friendly there and are helpful with information. There are also sections for seed swaps, recipes, and other gardening endeavors.

  26. The Following 2 Users Say Thank You to Nenuphar For This Post:

    EFO (23rd February 2020), Pam (23rd February 2020)

  27. Link to Post #14
    Romania Avalon Member EFO's Avatar
    Join Date
    13th May 2016
    Language
    Romanian
    Age
    50
    Posts
    1,231
    Thanks
    7,114
    Thanked 6,710 times in 1,172 posts

    Default Re: Canning Tomatoes

    We don't have a specific recipe,but the basics are as follow:
    -harvest tomatoes,wash well three-four times and then,depending by size,we cut them in half,four,five six slices;
    -juiced them through juicer separating peels and seeds;
    -boil the juice as much as we need (only for juice or paste);
    -putting them in bottles or jars;
    -sterilizing,separate bottles with bottles and jars with jars,three hours after the water start boiling;
    -at the end of sterilizing time,we put them in crates or boxes or whatever recipients you have at hand,including buckets stacking the bottles or jars one over other,insulated with blankets on bottom,sides and top and we let them there until next day.
    For special foods we add salt and/or black pepper and/or oregano and/or basil and/or thyme and/or mint or combination of them.

    For canned tomatoes we are using the following varieties:Unibac,RomaVF,Money Maker,AC55,Rio Grande and Cherry for different flavors:
    -harvest tomatoes,wash well three-four times;
    -made a small cross incision on bottom of every tomato for further easy peeling,excepting Cherry;
    -put them in hot boiling water for a few second up to one minute depending the variety;
    -take them out and let them cool down until you can keep them in hand for peeling;
    -arrange them in jars and fill it with already made tomato sauce/juice and tighten the lid;
    -sterilized them as above;
    -at the end of sterilizing time,do as above.
    That's all.
    As above you can add any seasoning you like!

    An other recipe is cabbage and tomatoes with a pinch of sugar,salt,vinegar and the rest is water. In the picture below (4 big jars and one small is all that left,the rest has been eaten already ) in big jars with metal lid are Money Maker,with cellophane lid are Unibac and the small jar is with Cherry.
    Click image for larger version

Name:	Lenovo_A1000_IMG_20200223_202449.jpg
Views:	2
Size:	179.1 KB
ID:	42567

    EDIT
    I forgot to say that at the bottom of the jars are celery stems and leaves
    Last edited by EFO; 23rd February 2020 at 19:03. Reason: adding text
    "Your planet is forbidden for an open visit - extremely aggressive social environment,despite almost perfect climatic conditions.Almost 4 billion violent deaths for the last 5000 years and about 15000 major military conflicts in the same period."

  28. The Following 2 Users Say Thank You to EFO For This Post:

    Nenuphar (24th February 2020), Pam (23rd February 2020)

+ Reply to Thread

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts