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Country Discussion Topics
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Tomatoes for juice
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donna in w.v.    Posted 02-28-2003 at 11:56:56       [Reply]  [Send Email]
any suggestions for a good tomato for canning juice? also other than roma something that makes a nice sauce ? i really enjoy all your advice even when i just read along.


gene n ky    Posted 03-01-2003 at 02:54:17       [Reply]  [Send Email]
try the beefsteak big and meaty with less water which makes for a thicker juice gene n ky


hay    Posted 02-28-2003 at 13:45:16       [Reply]  [No Email]
Marglobe is the best for juice and fresh eating that i have found. it is an old standard non hybrid variety with full rich flavor. it makes a tomato about 3/4 of the size of a baseball with a firm rich red flesh.


Old Sarge    Posted 02-28-2003 at 12:33:08       [Reply]  [Send Email]
They are a little thick skinned but work are the Mountain Spring or Mountain Pride variety, Fairly meaty tho. Of Course the best for juice and canning according to SWMBO is the Roma. If it's for juice run them thru the processor, let set over night, skim off the water, then bottle.


Red Dave    Posted 02-28-2003 at 12:26:09       [Reply]  [No Email]
Most years we raise Jetstar and/or BetterBoy. both are good for salads, cooking or just eatin. We usually have more than we can use and cook them down for sauce to freeze for later. They have more water than a Roma, but we just cook them longer to get the consistency we want. Works out good for us.


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