Canning tomatoes

If you don't have room for all of them :

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Creoles are my favorite to eat. I think you want a firmer less juicy tomato for canning. But any would do.

What else do y'all can

I can salsa and tomater sauce. My whole tomaters I boil, peel vacuum seal and freeze. I plant 40-70 plants a tear with several different varieties. Cant tell much difference in what kinds you put up, but Romas and the like seem to make a better sauce. This past year I put up 18 gallon freezer bags of tomaters, 20 quarts if salsa and 15 quarts of tomato sauce/spaghetti sauce. I'm getting low on all.

Folks I know use Roma to can also.

Stick to a hybrid variety. They will produce more fruit and are more resistant to blight and disease. I prefer Better Boy. Heirloom varieties do not typically produce as well or for as long.

Check on the internet for the steps involved in canning. It's pretty simple once you get everything lined up and have the time to do it right.

If you are scared of canning, slice the tomatoes and freeze the slices in small batches and transfer to ziplock bags. Won't last as long as canned, but they work well for sauces, soups and stews.

If you have a dehydrator, you can make "sundried" tomatoes easily. Smaller varieties (cherry) work well.

If you are looking to save some money in the long run, buy some seeds and start your own plants. It's about time to start.

Seeds are available from several sources (Burpee, Gurney's, Tomato Grower's Supply, etc).

Cherokee Purple is an amazing tomato. If you are going to bother with growing anything in the garden, make space for a few of these.

I have never canned tomatoes but would like to give it a whirl this year. I had so many last year I was giving them away to anybody that wanted some. Any good videos on youtube showing the process?


Wish I would have learned this from my mowmow before she passed.

Cool thx OldSouth