Your Favorite Cherry Tomato: Cherry Tomato Maze
tom8olvr
13 years ago
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Comments (16)
carolyn137
13 years agoRelated Discussions
HAVE: Have black cherry & chocolate cherry tomato seed mix
Comments (16)Hi Diana, I tried everything I could think of, but also just got error messages. I emailed GwTamara with all the info that I tried, and copied you on the email. Hopefully she can get you set up, if not today, then tomorrow....or soon anyway. Sue...resident busy body....See MoreFavorite cherry tomatoes?
Comments (7)If it were me I think I'd look at the links Dave gave, b'c the question about cherry tomatoes has been asked many many times. And I know I've posted about cherry tomatoes many times here in most of those threads, but there are always new ones to consider so I'll name just two new red ones that I like. Durmitor, from Serbia (seeds at Victory Seeds) Nano Ciliega, from Italy (seeds from Tania) If you don't know about Tania's superb tomato data base I'll put the link below. If you know the name of a variety click on shortcuts at the top, then use the alphabetical method of finding the page for that variety, which has basic traits, opinions of others, and most with pictures as wekk as seed sources, when available. She features over 4,000 varieties and you can also choose to look at thelink, on the first page, for JUST cherry tomatoes. Hope that helps, Carolyn Here is a link that might be useful: Tania's tomato database...See MoreWhat's your favorite cherry tomato?
Comments (14)I've been considering what cherry tomatoes to grow next season the bulk of my plants are usually pastes and larger sized tomatoes. There has to be cherry tomatoes for balance though so from this thread (and Dr. Carolyn's book) I think Galina and Dr. Carolyn will be in my garden next year. I saw a black cherry in one of the threads here at Garden Web and I'm curious about it's taste as it looks fantastic....See MoreCherry green tomato pickles more like stewed tomatoes !
Comments (3)Have you posted at the harvest forum? They can give you some great canning tips. They (and I) always recommend the Ball Blue Book of canning - if you don't have a copy, you should pick one up, it's a great resource. These are the steps I always follow, I find that it's a good formula and always works for me. Hopefully it's not too much information - I'm probably being too thorough, but better safe than sorry. 1. Wash jars. Wash rings, rinse new lids. Put lids in a small saucepan with water on "low" so they get warm and the rubber becomes soft for canning. I set up a workstation - basically a kitchen towel spread on the counter next to my stove to set jars on while I fill them, and keep the rings at a corner of the towel, within reach. The rings don't have to be hot. I also dampen a paper towel for wiping the jar rims clean before putting lids on, and keep that handy on one side of the towel. 2. Put jars in a big canning pot**, filled so that the jars are covered with 2 inches of water. The jars will be full of water, which will sterilize them as they heat. Put the lid on the canner (if you have a pressure canner, just set it on, don't tighten). 3. Bring water in canner to a high simmer, while preparing food for canning. I usually crank the heat to high and turn it back when I hear it starting to boil. 4. When food is ready to be canned, the water in the canner should be plenty hot, so it will come back to a boil quickly. If it's not, keep your food at the ready. (You want those jars to be sterile if you're heating them in the water.) 5. Pull a jar out of the canner using a jar lifter, and carefully pour the hot water from it into the sink. I have my own angle technique that works - just be careful when you do this, because you pretty much have to pour the water toward you to keep the jar in hand with the lifter. Practicing with cold water isn't a bad plan if you haven't done the pour before. :) Or if you're more sensible than I am, you might set the jar down for a moment on your towel, then pick it up again from the side with the lifter and empty it that way. 6. Fill the jar with food to be canned, wipe the rim, put a lid on, then put a ring on. Tighten the ring to finger tight - it should be snug but not super tight. (All the ring does is apply a little pressure so that there is good contact between the lid's sealant and the jar rim - it doesn't hold the lid on; the natural vacuum will do that.) 7. Put filled jar back into canner, and pull the next empty jar. Repeat steps 5-6 until all jars are full. I do these steps as quickly (but carefully) as possible so that the first jar sitting in the hot water doesn't end up with soft pickles. 8. Put lid on canner when all jars are filled. Bring back up to a boil (should only take a few minutes, since the water has been simmering the whole time). Start timing when the boil starts, and pull the jars when the timer goes off. If pressure canning, you would wait 5 minutes (possibly more) after the timer goes off to pull out the jars. **If you're lucky enough to have a dishwasher, you can put the jars in there on sani-cycle and it will keep them hot as long as it's closed. Still, you'll have to be sure to get the canner simmering with enough water to cover the filled jars by 2 inches, and starting the heating while you're prepping food is good timing. With a dishwasher you won't have to deal with pouring hot water down the sink. That's how my mom always canned. I wish my husband would hitch up our dishwasher. Someday......See Morecarolyn137
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