Next spring try this. After planting your tomatoes, get wet newpaper and lie it flat around the tomatoes. Get a bale of hay from the farmers market and put hay or straw on top of newspaper. Wet hay. This will keep the roots cool and the ground moist, qnd weed free. Next year I will be trying San Marzano tomatoes. They are plum tomatoes like Romas, but suppose to have superior flavor. You have to order those seeds online. I got tomatoes out the ear this year. Cheers
You only need to blanch your tomatoes for 30-60 seconds and the peeling will come off easy. 5 minute blanch is too long. This year I grew "big beef" and "Roma" tomatoes. The Big Beef is for sandwiches and is too acidic for suace or canning.. I like to blanch a "Big Beef" for 30 secs to remove the skin, and slice for tomatoe and mayo sandwich. The Romas will be coldpacked and home canned in jars. Great video!
@chest002 Thanks for sharing. I don't think I blanched them for 5 minutes..I could have said 5 minutes in the video by mistake. Thanks for mentioning it. :) I wish I could have grown some this year..I had no success. :( That's good that you were able to grow the big beef and the Romas. I love Roma tomatoes! Take care!
Thanks for posting this. I really don't want to have to go buy all the equipment I was seeing to can my tomatoes and freezing seems like a much easier, more affordable way to save my produce. I wonder however if I can do the same thing with the bell peppers and jalapenos I've got growing? Any experience with that? And thanks again!
@TheHippiechick64 I've never tried it with bell peppers or jalapenos, but I don't see why it wouldn't work. You can try freezing some without blanching and some that you blanch. Make sure you get all the air out of your freezer bag. See which one you like the best. Take care!
@TheHippiechick64 Hi THC64 (lol) I've diced bell pepper and spread it out on a cookie sheet and froze them before putting them in baggies. This way you reduce the freezer burn and it's already diced and ready to go. Of course you'll want to blanch and cool before dicing. The texture of frozen peppers isn't quite the same as fresh but... they are great for cooked recipes. Sometimes make a frozen mixture of diced onion and peppers.
@ctminarchist I put these tomatoes up in the summer of 2009 and I just used my last bag a few weeks ago. They were fine. So that was from the summer of 2009 until Jan. 2011. I thought they were going to be bad, but they were fine. I was prepared for them to be bad, but I was surprised.
Thanks so much for this video! I had no idea how to do this since no one in my family did canning of any kind though we did blanch collards one year. Will you do a sundrying video?
Very nice video. I wish I could grow tomatoes here and had excess. I seem to use sundried tomatoes alot and would elect to preserve mine in that manner. thanks for sharing, good job.
Thanks! I love sundried tomatoes. I still have a lot of tomatoes that haven't ripened yet, when they do ripen, I plan to preserve those using a drying method. I can hardly wait. :)
Oooo you can never have too many tomatoes, your a nice tomato yourself, thanks for the tips
fudgedogbannana 5 months ago
@fudgedogbannana You're quite welcome! lol
EvelynPrather 5 months ago
Next spring try this. After planting your tomatoes, get wet newpaper and lie it flat around the tomatoes. Get a bale of hay from the farmers market and put hay or straw on top of newspaper. Wet hay. This will keep the roots cool and the ground moist, qnd weed free. Next year I will be trying San Marzano tomatoes. They are plum tomatoes like Romas, but suppose to have superior flavor. You have to order those seeds online. I got tomatoes out the ear this year. Cheers
chest002 6 months ago
@chest002 Thanks for the tips. Very helpful! Wow, that's great! Take care!
EvelynPrather 6 months ago
You only need to blanch your tomatoes for 30-60 seconds and the peeling will come off easy. 5 minute blanch is too long. This year I grew "big beef" and "Roma" tomatoes. The Big Beef is for sandwiches and is too acidic for suace or canning.. I like to blanch a "Big Beef" for 30 secs to remove the skin, and slice for tomatoe and mayo sandwich. The Romas will be coldpacked and home canned in jars. Great video!
chest002 6 months ago
@chest002 Thanks for sharing. I don't think I blanched them for 5 minutes..I could have said 5 minutes in the video by mistake. Thanks for mentioning it. :) I wish I could have grown some this year..I had no success. :( That's good that you were able to grow the big beef and the Romas. I love Roma tomatoes! Take care!
EvelynPrather 6 months ago
Your video was really helpful - so much simpler than canning. I think I'm going to try some frozen and some canned just to compare... :)
teach1rusl 7 months ago
Thanks for posting this. I really don't want to have to go buy all the equipment I was seeing to can my tomatoes and freezing seems like a much easier, more affordable way to save my produce. I wonder however if I can do the same thing with the bell peppers and jalapenos I've got growing? Any experience with that? And thanks again!
TheHippiechick64 8 months ago
@TheHippiechick64 I've never tried it with bell peppers or jalapenos, but I don't see why it wouldn't work. You can try freezing some without blanching and some that you blanch. Make sure you get all the air out of your freezer bag. See which one you like the best. Take care!
EvelynPrather 8 months ago
@TheHippiechick64 Hi THC64 (lol) I've diced bell pepper and spread it out on a cookie sheet and froze them before putting them in baggies. This way you reduce the freezer burn and it's already diced and ready to go. Of course you'll want to blanch and cool before dicing. The texture of frozen peppers isn't quite the same as fresh but... they are great for cooked recipes. Sometimes make a frozen mixture of diced onion and peppers.
2JobsStillPoorUSA 6 months ago
Very good video, I will let my mom know.
rgolianeh 8 months ago
@rgolianeh Thanks! ;)
EvelynPrather 8 months ago
@ctminarchist I put these tomatoes up in the summer of 2009 and I just used my last bag a few weeks ago. They were fine. So that was from the summer of 2009 until Jan. 2011. I thought they were going to be bad, but they were fine. I was prepared for them to be bad, but I was surprised.
EvelynPrather 1 year ago
EXCELLENT VIDEO I TO HAVE ALOT OF TOMATOES FROM MY GARDEN AND ILL BE DOING THIS TOMORROW...THX
outlawco60 1 year ago
@outlawco60
That's great! I hope everything works out fine for you!
EvelynPrather 1 year ago
Great video! Thanks!
bpdesigns4u 1 year ago
@bpdesigns4u
Thanks! ;)
EvelynPrather 1 year ago
Thanks for this! Great video! Thanks for sharing!!
Blien1954 1 year ago
@Blien1954 Thanks!
EvelynPrather 1 year ago
Very Informative. And they will be yummy. Good job explaining
gmick49 2 years ago
Thanks! :)
EvelynPrather 2 years ago
Nice. You sound like a nice lady...good shout out to your grandmom too.
peterstrid 2 years ago
I want a garden, I am going to get one when we find a home. Thanks for the video I know this will help me with my garden
eluvg1975 2 years ago
Thanks so much for this video! I had no idea how to do this since no one in my family did canning of any kind though we did blanch collards one year. Will you do a sundrying video?
msfullroller 2 years ago
Thanks! :) I'll try to do one..just have to do a little research on drying methods.
EvelynPrather 2 years ago
Very nice video. I wish I could grow tomatoes here and had excess. I seem to use sundried tomatoes alot and would elect to preserve mine in that manner. thanks for sharing, good job.
StarFlower99654 2 years ago
Thanks! I love sundried tomatoes. I still have a lot of tomatoes that haven't ripened yet, when they do ripen, I plan to preserve those using a drying method. I can hardly wait. :)
EvelynPrather 2 years ago