You’ll find out which tomatoes to use in nine different settings, whether you want to make salsa, soup, fried tomatoes, roasted tomatoes, or more. It’s practical, beautiful, and gives you the resources to feel confident in choosing and growing your favorite tomatoes. This FREE printable Tomato Garden-to-Table Chart is simple to use and lists more than 30 varieties of tomatoes. How to use your FREE printable Tomato Garden-to-Table Chart You can find out which tomatoes to use in nine different culinary settings, whether you want to make salsa, soup, fried tomatoes, roasted tomatoes, or more. This full-color printable chart is more than just a list of our favorite tomatoes, though. We included categories for the kinds of tomatoes (such as Roma, Cherry, Beefsteak, etc.), plus things like whether a particular tomato was ideal for making sauce, salsa, or canning.Īs the spreadsheet grew, so did the realization that a lot of people are understandably overwhelmed by the thousands of tomato choices! That’s where the Tomato Garden-to-Table Chart originated. To make it easier to choose tomatoes for the garden each year, we started keeping a spreadsheet. When it comes time to select tomatoes, whether you’re thinking about your garden or planning dinner, the type and variety of tomato you choose can make a big difference in the success of your dish. Plus, have you seen the prices on heirlooms at the grocery store? That’s reason enough to grow your own! Certainly, we’ve never met a tomato we didn’t like, but there’s no debate that a sun-ripened, homegrown tomato plucked right from the vine is better than anything you can get at the store. Honestly, it can get a little overwhelming when you’re trying to decide which tomatoes to plant. If you want a good tomato for a BLT, Beefsteaks are your go-to. Some, like Roma tomatoes, are ideal for making sauces and canning. These tomatoes all have different characteristics. There are also the numerous different types of tomatoes: Beefsteak, Roma, Cherry, Grape, Green, Plum, and so on. On the other hand, the Brandywine Pink tomato has a classic tomato flavor that’s almost spicy at times. Straight from the vine, the Sungold tomato bursts in your mouth with a rich, tart, sugary flavor. (See footnotes, page8.Have you ever had an overabundance of tomatoes and just not sure what to do with them? Is that even a thing? At Food Gardening Network we have been giving a lot of thought to what type of tomatoes to plant each year based on their individual qualities.ĭid you know that there are at least 4,000 varieties of tomatoes? And, they can be so different! The tiny Sungold tomato is a super sweet Cherry variety that is the perfect afternoon snack. Pack meats loosely and only to within 1 inch of top of jar. NOTE: A pressure cooker is recommended for processing all meats as it gives a greater degree of safety. ( See footnotes, page 8) A pressure cooker is recommended for processing low-acid foods as it gives a greater degree of safety. When canning vegetables and meats, for half gallons in pressure cooker or water bath, increase time 20% over time for quarts. If canning fruit in water with with half gallon jars add 10 minutes to processing time for pressure cooker add 5 minutes to processing time. Time for Different Size Jars-The time in these tables for water bath canning applies to half pint, pin and qart jars. All Vegetables except tomatoes, also all meats, poultry and fish canned at home must be boiled in an open vessel ten to fifteen minutes before tasting or using. When the pressure cooker is used at an altitude of 2,000 feet or more, the pressure must be increased by 1 pound for each 2,000 feet altitude. If the processing time called for is more than 20 minutes, add 2 minutes for each 1,000 feet. For each 1,000 feet above sea level, add 1 minute to processing time if the time called for is 20 minutes or less. For all size jars the time must be increased when boiling water bath is used at an altitude of 1,000 feet or more. The time given in the time tables in this book is for the half pint, one-pint or one-quart, (for half gallon gars see following note). Process time necessary for vegetable requiring longest processing. Add flour and butter bring to boil pour into jars. Pour into jars.Ĭook all ingredients until soft. Pack into jars.Ĭover bones and trimming with water. Pack into jars.īoil peas until soft, press thru sieve. Simmer until soft, press thru fine sieve. Scald 1/2 minute, cold dip, peel, core, quarter. Cover the kettle and let stand for several hours. Wash, stem, boil gently for 3 minutes in syrup. Select not overripe pears, pare, halve, boil 3 to 5 minutes in syrup. Peel, pack, add syrup, or boil 3 minutes in syrup, pack, add syrup. Pack, add syrup.Ĭrush fruit, heat slowly, strain. Pack.Ĭover with fresh water, boil 2 minutes. Add syrup or water.īerries (except Strawberries and Cranberries)
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