Let's Talk Canner Types
 

Has anyone canned Picardy? It's been my stand-by for a few years now. In '05 I found one called Andes Horn that rivals Picardy, but it's a paste type, prolific, huge plant, and fruit is about 2 by 5 and pointed. Taste is good enough to use sliced. So now, my offical canners are Picardy and Andes Horn.

I am growing Picardy for the first time this year. I hope it to be as good as the testimonials. Just in case I am also growing out 18 other canner types. 5 Heinz types, 5 Campbell types, John Baer, Oregon Spring, Millionaire, Sophie's Choice, Morden Yellow, Pink Shipper, Simpson's Summer Palace, St. Pierre plus 4 Canadian canner types whose names I do not have handy this second. Minimum of 5 of each for 14 of them, and 12 each for the other 9.

I have almost an acre so I am putting half of it into tomatoes.

At the end of the year I think I will know which canner does best for me production wise, and taste wise. My in-laws think I am crazy, my wife thinks it is a good thing to get me talking about something else other than me whining about my GPA.

I am going to have fun this summer.

Another Picardy first timer here. Just set two plants this weekend.

However, I look at just about any variety as a potential canner, and don't really grow 'canner types'. I just cut the fruits in half stem to stern and scoop out much of the seed to keep the finished product from being too watery.

Andes Horn sounds interesting though, especially after seeing the wheelbarrow full you picked last fall (at GW) and reading your comments as to taste. 8)

Earl,
How many did you get off Andes Horn before you took those 180 off with the light frost. It looks kinda late for maturing?

thanks, Clay

Clay,
I don't remember. But I canned a few. I planted them in early June, so they would be considered a late type I reckon.

Similar to Anden Horn we have Pertsevidny and Pertsevindy Striped (Pertsevidny Polosatij). Both are very productive and excellent for canning.

Here is the list of other Russian/Belarusian/Ukrainian/Moldovan varieties which I usually use for canning:

Anna Herman (somebody somehow named it Russian Lime in 2006 SSE Yearbook)
De Barao (all 4 varieties: red, pink, golden, black)
World's wonder or Lemon-Lean or Miracle of the World
Vezha
Raketa (Rocket)
Onix
Auriga
Lady's Fingers
Khutorskoy Zasolochny
Giraffe
Novogodny (Happy New Year)
- last three are loong keepers
and sometimes Orange-1 even if its skin is not so thick.

Most of these varieties has plum or pepper shape and a very good productivity.

Andrey,
How many kilograms is good productivity?

For determinate type - more than 1,5 kg from 1 plant; from indeterminate type - more than 3 kg from 1 plant.
But it is only my classification when I transplant them with normal recommended distances :wink:

How do you can your tomatoes?
 

I am wondering about methods/ingredients/recipes that you all use with canned tomatoes. I have never canned before, but would like to try.

Do you can them as sauce, whole tomatoes, diced tomatoes, or recipes (like salsa and such). What are your favorite things to do, and what might a newbie have an easy time with later this summer?

Jenn

Easy way it to can them whole but I prefer to cut them in half and squeeze out the seeds.

Just dip tomatoes in boiling water for about 30 seconds, then drop in cold water. The skins will slip off very easy. Cut the core out. Have jars ready, load jars, seal, have water bath canner ready and cook for specified time. I don't remember exat time. Get a Ball Blue Book. It will tell you how to do it.

Simple to do, but a bit time consuming. But it's worth it!!!

I discovered the Villaware strainer last year and it sure made life easier in regards to canning tomato sauce. I just washed and quartered or halfed the tomatoes and put them in. I have a hand-crank version but there is a motorized one as well. It spits out a pretty runny juice and I then cook it down to the desireed consistency. No seeds, no skins. Some people don't mind seeds left in but I've found that when they are canned into sauce they leave an "off" taste when you bite into them. I still can whole or chopped tomatoes too and those are pretty easy as Earl describes above. It took me a couple of years to get the knack of it and learn a few tricks but it is well worth it to have your own canned tomatoes to get through the off season.

I can quartered, plain tomatoes; salsa !!! ; tomato sauce; tomato paste and spicy ketchup.

what not to can
 

Hi
are there tomatos that you have canned and not been to thrilled with , ? can all tomatos be canned ?
I knwo what i would like to can ,is the pork roast from the choptag yuuuuummmy lol
im trying canning this yr for the first time . I just cant' bare to go to the grocery store for the stuff there. yuk.
thanks
sue

All tomato varieties may be canned. :wink:

If using the water bath method, there are a couple of true low acid varieties i.e. JetStar that should have a bit of extra ascorbic or citric acid added to each jar before canning them to prevent them from developing the dreaded botulism toxin.

If you use a pressure canner, you may omit adding the extra acid as the higher processing temperature will kill any toxin spores.

There are some varieties better suited for canning; the smaller the seed locules are (cavities) the more flesh and less juice you will have in the final product.

The above is more a matter of personal taste than a hard/fast rule. 8)

good to know
 

thanks Mischka
that helps me alot. I m going to get a pressure canner. Cant wait, yum.
best wishes
and tomato dreams
sue

Well plum or Roman types of tomatoes we cut in half ,toss in evoo,salt-and-pepperfresh thyme ,lay on sheet pans and oven roast at 300 degrees for about an hour,then into jars and water process.
Great for antipasti and mezze.:)

Wow...I never thought of roasting the tomatoes first ! I will definitely try this, this season !

Hey Bailey slow roasting concentrates the flavor more than the dice and can approach,try it.
Alice

I made up a couple of photo-instructionals on canning.

Hotwater Bath Canning for Dummies [url]http://www.hotwiredgardens.com/pdf/Canning--Hotwater_Bath_Canning_for_Dummies.pdf[/url]

Pressure Canning for Dummies [url]http://www.hotwiredgardens.com/pdf/Canning--Pressure_Canning_for_Dummies.pdf[/url]

Hotwired

I mill them and reduce the sauce by 50%. Then I use an AA cooker to pressurize them.
I don't have enough jars at the moment so store the rest in the freezer in plastic bags. I would prefer to put all in the freezer but don't have enough room.

[IMG]https://lh6.googleusercontent.com/-ufwF15Z9UJs/UTrVzV5C_OI/AAAAAAAADFA/-afzBNw7apI/s800/IMG_1490%2520%2528Medium%2529.JPG[/IMG]

This is how all my produce is handled for long term storage. Over 400 pounds of tomatoes were stored. Total capacity of all garden produce was about 450 litres.

[url]http://www.durgan.org/URL/?RJSIZ[/url] 17 September 2012 . Tomato Juice.Sixty pounds processed
Sixty pound of tomatoes was processed into 22 litre jars of pure tomato juice in two batches.Each litre of juice contains about three pound of tomatoes. The jars were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.Annotated pictures depict the process.

[url]http://www.durgan.org/URL/?XZHCV[/url] 16 September 2012 . 214 pounds of tomatoes picked 2,5,9,16 September
A total of 513 pounds of tomatoes was picked from about 32 plants over the season.Average 16 pounds per plant. There are probably another 100 or so pounds remaining if the weather holds with no frost.

[url]http://www.durgan.org/URL/?OCIMO[/url] 4 August 2012 Tomato Juice
Seventeen pounds of tomatoes were processed into nine litres of juice. Celery was added, since one plant was available and four beets added to enhance colour. Seven litres wee pressure canned at 15 PSI for 15 minutes for long term storage. Two litres were set aside and stored in the refrigerator for current use.
Note.You must have absolute confidence in your canning method. I read much on the subject, then arrived at my own method using the recommendations as a guide.I use 15 PSI for 15 minutes. This means nothing unless one does it correctly. I bring the whole pot up to 212F by operating without the bubbler in place for about 30 to 40 minutes. Then the bubbler is applied and when 15 PSI is reached I start the 15 minutes timing. The objective is for the contents of the jars to reach 250F for 15 minutes, which kills all bacteria.I do not even contemplate the water method of 212F. It has the potential of being too problematic in my opinion. Pressure canning is dead simple and almost effortless.

More here. [url]http://durgan.org/2011/[/url] My Garden Journal.

Gnol,
What is an AA cooker? I use a water bath for most, but also have a pressurized canner....but AA ?? :?!?:
JB

[QUOTE=baileyj;333154]Gnol,
What is an AA cooker? I use a water bath for most, but also have a pressurized canner....but AA ?? :?!?:
JB[/QUOTE]

I took it to mean All American Aluminum Pressure Canner
[URL]http://www.allamericancanner.com/allamerican921pressurecanner.htm[/URL]
[IMG]http://http://www.allamericancanner.com/pics/921.jpg[/IMG][IMG]http://www.allamericancanner.com/pics/921.jpg[/IMG]

I have two of the 915s and two of the 921s. All four of them are from the 70's I
expect them to last another 50 years or more though I very much doubt that I do.

[url]http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU[/url]

Best value for the money. Used properly the gasket lasts for a lifetime, and no complications in putting the lid in place. I only use the canner now for all my pressure cooking needs. Don't leave home without it.

That's a good price for a presto. I've never used Presto but I ended up with a little cooker that I have never used. I've got to get with someone that has actually handled the gaskets to tell me how stiff they should be.

I can remember my mother canning in the sixties and I helped from the time I was 10 or 12 and did most of the actual operating of the canner by the time I was 14. I've never had am American Aluminum canner fail to seal nor did my parents as far as I know. That takes us back to the late Fourties. I've canned on wood, coal, gas electric, and outside on a fire in a cement block firepalce. As far as I can tell An American Aluminum or Presto canner will serve you well.

[QUOTE=baileyj;333154]Gnol,
What is an AA cooker? I use a water bath for most, but also have a pressurized canner....but AA ?? :?!?:
JB[/QUOTE]

[QUOTE=Doug9345;333155]I took it to mean All American Aluminum Pressure Canner
[URL]http://www.allamericancanner.com/allamerican921pressurecanner.htm[/URL]
[IMG]http://http://www.allamericancanner.com/pics/921.jpg[/IMG][IMG]http://www.allamericancanner.com/pics/921.jpg[/IMG]

I have two of the 915s and two of the 921s. All four of them are from the 70's I
expect them to last another 50 years or more though I very much doubt that I do.[/QUOTE]

That's the one.
I was lazy typing last night.

[QUOTE=jenn_sc;10474]I am wondering about methods/ingredients/recipes that you all use with canned tomatoes. I have never canned before, but would like to try. Do you can them as sauce, whole tomatoes, diced tomatoes, or recipes (like salsa and such). What are your favorite things to do, and what might a newbie have an easy time with later this summer? Jenn[/QUOTE]

Here's how I can tomatoes. Some like to add lemon juice for more acidity, and others don't. Low acid tomatoes aren't really lower acid, but are higher sugar.
[URL]http://www.hotwiredgardens.com/pdf/Canning--Hotwater_Bath_Canning_for_Dummies.pdf[/URL]
I can about 100 quarts of tomatoes, 40 quarts of sauce, and 25 half-pints of pizza sauce each year, so it's been years since I've bought canned tomato products.

I have a grand whopping total of 8 quarts f tomato sauce this year so far and it is tomatoes that I bought from a local farmer. At least d him I have gone years without canning tomatoes and really missed it. I also have canned about 20 pints of salsa. I am waiting on my late planted plants to start turning this year. My goal is to not have to buy store bought tomato sauce at some point. I am hoping that is next year! I have high hopes for t here at the new place.

[QUOTE=Hotwired;333303]Here's how I can tomatoes. Some like to add lemon juice for more acidity, and others don't. Low acid tomatoes aren't really lower acid, but are higher sugar.
[URL]http://www.hotwiredgardens.com/pdf/Canning--Hotwater_Bath_Canning_for_Dummies.pdf[/URL]
I can about 100 quarts of tomatoes, 40 quarts of sauce, and 25 half-pints of pizza sauce each year, so it's been years since I've bought canned tomato products.[/QUOTE]
Thanks for this link Hotwired. I read the entire thing. You made it simple, and easy to understand. Great pictures too.
This and your info on grow lights are invaluable.:yes:
Marsha

I canned about 400 pounds in 2012. This year there will be none due to a lousy crop, due to cold weather. Below is a sample of the process.

[url]http://www.durgan.org/URL/?RJSIZ[/url] 17 September 2012 . Tomato Juice.Sixty pounds processed
Sixty pound of tomatoes was processed into 22 litre jars of pure tomato juice in two batches.Each litre of juice contains about three pound of tomatoes. The jars were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.Annotated pictures depict the process.

[url]http://www.durgan.org/URL/?OCIMO[/url] 4 August 2012 Tomato Juice
Seventeen pounds of tomatoes were processed into nine litres of juice. Celery was added, since one plant was available and four beets added to enhance colour. Seven litres wee pressure canned at 15 PSI for 15 minutes for long term storage. Two litres were set aside and stored in the refrigerator for current use.
Note.You must have absolute confidence in your canning method. I read much on the subject, then arrived at my own method using the recommendations as a guide.I use 15 PSI for 15 minutes. This means nothing unless one does it correctly. I bring the whole pot up to 212F by operating without the bubbler in place for about 30 to 40 minutes. Then the bubbler is applied and when 15 PSI is reached I start the 15 minutes timing. The objective is for the contents of the jars to reach 250F for 15 minutes, which kills all bacteria.I do not even contemplate the water method of 212F. It has the potential of being too problematic in my opinion. Pressure canning is dead simple and almost effortless.

[url]http://www.durgan.org/URL/?HYBOX[/url] 2 August 2012 Tomato Juice
Twenty pounds of tomatoes were processed into juice. Some peppers, okra, beets for enhancing colour, and egg plant were added,since they were available.Eight litres of juice was obtained and seven were pressure canned at 15 PSI for 15 minutes for long term storage. Pictures depict the process.

[url]http://www.durgan.org/URL/?EKBNS[/url] 22 July 2012 Tomato Juice.
Approximately twelve pounds of tomatoes were made into six litres of juice with some beets adsed to enhance colour All the products were picked immediately prior to processing.The product was carefully Pressure Canned at 15 PSI for 15 minutes. No acid was added to the juice. Annotated photographs depict the process.

[url]http://www.durgan.org/URL/?ZUFLP[/url] 18 July 2012 Tomato Juice(beets,okra,egg plant,celery,basil,parsley,dill)
Thirty pounds of tomatoes were picked and were made into juice flavoured with other mature produce from the garden.Beets are added to enhance the tomato colour.The other ingredient are to enhance flavour, and they were available. Two batches had to be processed due to the quantity being too much for my current pots. From the two batches a total of 17 liters of juice was obtained. Annotated photographs depict the process.

[url]http://www.durgan.org/URL/?FWAXX[/url] 18 July 2012 Tomatoes Picked today.
Thirty pounds of tomatoes were picked. About three pounds of the small cherry type (Red Currant) and 26 pounds of various from the main tomato patch.All will be processed into juice.Total tomatoes from the garden so far this year is about 79 pounds.Types are: Bonny Best(5), Celebrity(5), Big Beef(5), Better Boy(5), Black Krim(Purple fruit)(10),(no Lemon boy were picked),and a small type called Red Currant.