Tomatoville down?
mlissca
7 years ago
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Rachel Campbell
5 years agolast modified: 5 years agocarolyn137
5 years agoRelated Discussions
Soooo...What About the Tomatoes
Comments (55)Tom, Bro, Thanks for the protection from Tony's hate for tomatoes. But fear NOT he cannot disuade me. First of all, I am having way too much fun. Tomato seeds are sooo cheap, plus friends like you, denise, treefrog, Willy and Silvia, and many others are so willing to share. I have a feeling I will keep playing with tomatoes for years to come. Even tho I swore to my neighbor...oh hell, he even TOLD me, "Ah, you're enjoying it too much, you'll keep us all in tomatoes for years to come!" And he is prob right! lol I am getting pretty excited about one NOID re-seeded plant I have which is growing pretty fast it has very long flower buds on it. I made a clone of it today in case it's a GOOD one. The Yellow Pear is well over 6 feet now, loaded with flowers and green fruit. I am topping it off at the last flower sets, I don't need a plant too tall for me to reach the fruit! I made up a basket yesterday of some of my mini plants: Tumbling Tom, Red Robin and Yellow Canary. If they all fruit at once it will be so pretty and tasty!!...See MoreCanning my salsa?
Comments (8)I'm sorry to disagree, but I don't think there's enough acid there for a water bath version of salsa. My recipe, which was tested as safe to water bath, has only 4 pounds of tomatoes and 2 pounds of peppers and calls for 1 cup of vinegar. Limes are more acidic than vinegar, but still, that's a lot of vegetables. The problem with salsa is that, unlike other products, it isn't heated before using. A 10 minute boiling period will "deactivate" the botulism spores that can kill you, so tomatoes in chili, or spaghetti sauce, etc., will probably get the 10 minute boil, just by the nature of them. Salsa is eaten straight from the jar, and so I'm extremely careful with it. Now, you could, in theory, pressure can the stuff. I'd go for 35 minutes for pints, that's what NCHFP requires for peppers. There's no way to assure the safety, of course, since you are canning an untested recipe, but that's as close as I could get to a guess. Leave out the tomato paste, etc. and I'd stick to pints, just to make sure I got good heat penetration all the way through. As for the "European method", that's just scary. Jams and jellies, OK, they aren't going to kill you. Even tomatoes are acidic enough and pickles have sufficient vinegar that it's not terrifying, even though it's "not recommended" by the USDA et. al. I do find I get a lot of bad seals and have quite a bit of spoilage with the open kettle, i.e. "European" method. I just don't want to waste all that good stuff, plus time and energy, so I give 'em a dunk in the boiling water, even Chase's pickles, although I used to do otherwise for Dad. Salsa, though, has those low acid vegetables and not all that much acid, I'd never consider it. You may do as you wish, of course. Good luck! Annie...See MoreTomato plants dying from top down
Comments (13)Sorry for my absence- way too busy this year. Wow, drought stress does look a lot like it. I guess I went too far in the opposite direction with drainage... now that I think about it, it got worse after I was away and relying on a drip hose on a timer for a little while, too. They died relatively slowly- I don't think I actually pulled them out until October, at which point they looked extremely sad but still weren't 100% dead. I was going to just use new bagged potting mix this year, mostly due to time but also to keep things from drying out too much (mostly using fabric pots now), but after planting half my transplants it's alarming how compacted it looks. I think mixing it evenly with pink bark mulch should give me roughly 5-1-1-ish proportions, and then I'll just keep a closer eye on the watering?...See MoreIs anyone here an admin on Tomatoville?
Comments (5)Dr. Carolyn Male posts occasionally here on the Growing Tomatoes forum. She is a mod at TV but has been AWOL for a few months with health issues I believe. It seems Mishka (the owner of TV) is rather particular as to when he decides to allow in more new members. IIRC he approved quite a few new members about 6-8 months ago or so. I lurk over there on occasion and it would be nice to be able to view pictures without having to be a member. I'd also like to read in the Dwarf Tomato Project forum that they lock down to only members for some unknown reason....See MoreRachel Campbell
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