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Thread: Canning Tomatoes

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    Canada Avalon Member Nenuphar's Avatar
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    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.

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    United States Avalon Member Strat's Avatar
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    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.
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    United States Avalon Member Joe's Avatar
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    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.

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    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.

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    Canada Avalon Member Nenuphar's Avatar
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    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?

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    Joe (28th December 2018)

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    Canada Avalon Member Nenuphar's Avatar
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    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.

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    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:


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