WHICH VARIETIES ARE BEST SUITABLE FOR WINTER HARVESTING?
Tomatoes are truly versatile. All can be eaten fresh without seasonings, like fruits and berries, as well as in salads. Any can be canned. And if we often save all other vegetables at the same time so that they do not disappear, we only improve tomatoes! True, each variety shows its own way.
Breeders create specific varieties for specific canning purposes. Then tomatoes fully reveal all their wonderful properties - medicinal value, benefits, taste, beauty, pleasant texture.
Experienced gardeners grow special-purpose tomatoes in a personal garden, so that it is more convenient to control the condition of the bushes, the amicable ripening of fruits and not to pluck this special crop in advance - for immediate inappropriate use.
What are the best tomatoes to stock for the winter?
VARIETIES OF TOMATOES FOR SALTING
Criteria. Banks will not open if the fruits have an increased amount of sugars. This is the basis for the production of lactic acid - the main ingredient responsible for fermentation. For salty fruits - sweet varieties, such a paradox. If there are not enough sugars, the product will deteriorate, become covered with mold, without having time to salt. Tomatoes should keep their shape well, not fall apart in brine, have dense and fleshy walls and pulp, rich color, strong skin that does not crack, does not burst, withstands exposure to lactic acid.
In addition, the fruits have small seed chambers, simultaneous ripening in large batches, and the bushes have maximum resistance to pathogens.
You can salt in a simplified cold way, for example, “dry” - in a plastic bag. Georgian green tomatoes are excellent without brine - in their own juice. Here, too, special varieties are chosen.
Unsuitable. Salad large beef-tomatoes, sauce varieties, as well as those in which sourness prevails in taste.
Hit-2022 from our readers. Cadet is an open ground variety. The height of the bush is 50 cm. The powerful plant is unpretentious, resistant to the vagaries of the weather, diseases and pests, does not require a garter, tolerates drought and partial shade well. The fruits are red, compact, oblong, ripening together, weighing 60 g, with a rich aroma. The skin does not crack when poured with hot brine, and the shape of the tomato is preserved. The average yield is 4 kg per 1 sq. m.
Top ten. Lady's fingers (red, 70 g), Pickling delicacy (red, 80-100 g), Moscow delicacy (red, 80-150 g), New Transnistria (red, 50-90 g), Rio Grande (red, 100-110 d), Sanka (red, 70-90 g), Khutorskoy pickling (yellow, 100 g), Lapwing (red-yellow, 100-105 g), Miracle of the World (yellow, 60-80 g), Apple tree of Russia (red, 100 G).
VARIETIES OF TOMATOES FOR PICKLE
Criteria. The size of the tomatoes is medium to fit in jars, easily pass through the neck. There should be more pulp than juice, and few seeds. The difference from pickling is in the skin, it is more durable, but not thick, withstands the action of boiling marinade, because it contains vinegar, and this is a more aggressive environment. So that the fruits do not become limp, do not lose their shape, an important condition is varietal resistance to cracking. You can use some salad varieties. The taste of fresh fruits does not matter much.
Unsuitable. Varieties with thin delicate skin.
Hit-2022 from our readers. Baskak is an early variety, similar ones are called reserve: even with a capricious summer, it gives a stable harvest in the open field. The fruits ripen in 110-115 days from germination on a bush only 25-37 cm high. They are bright red, elongated ovoid, weighing 60 g, dense, hold well on the brush, so the variety is resistant to verticillium and fusarium, suitable for rare mass collections . Yield 5 kg per 1 square. m.
Top ten. Scarlet Mustang (red, 90-95 g), Yellow Banana (yellow, 90-115 g), Seedless (red, 60-80 g), Golden Bullet (yellow, 50 g), F, Empress (red, 100-120 G),
Nastenka (pink, 100-120 g), Snowdrop (red, 120 g), Rocket (red, 35-60 g), F, Siberian date (red, 20-25 g), Jubilee Tarasenko (orange, 70-200 g ).
TOMATO VARIETIES FOR DRYING AND DRYING
Criteria. It is better to take ripe, but not soft, not juicy fruits with thick internal partitions, a high content of dry matter, in which there is more pulp, a minimum of juice and seeds. Suitable even hollow or ribbed. Small ones - cherry, cream, dates, currant - are the most convenient. They are still on the branch already seem slightly dried. The taste of fresh tomatoes is unimportant, spices will correct it.
Unsuitable. Large juicy tomatoes, they have to be cut into 4-6 parts and the pulp removed with a spoon.
Hit-2022 from our readers. Prince Borghese is a super early Italian variety (80 days from germination). The bush is powerful, above 1 m, requires pinching and garters. The fruits ripen together in clusters of 8-7 pieces. The variety is unpretentious - even in open ground, with temperature changes, it is resistant to the main diseases of tomatoes. Productivity is high, fruiting is strongly stretched. The fruits are red-orange, round-oval with a "nose", weighing 10-15 g, bright red when fully ripe, contain a lot of dry matter and very few seeds. The skin is smooth, the pulp is dense, fragrant, balanced taste. Tomatoes tolerate transportation well and are stored for a long time.
Top ten. De Baraozolotoy (yellow, 70-100 g), F, Donald (red, 50 g), Firewood (red, 60-100 g), Gigolo (red, 100-130 g), F, Classic (raspberry, 70-110 d), Beginner (red, 80-100 g), San Marzano (red, 90-120 g), F, Torquay (light red, 90-180 g), F, Date (series: red, raspberry, yellow , orange, 50 g), Black Moor (red-brown, 30-80 g).
Dried tomatoes (pomodori secchi) were given to us by the Italians. In the Apennines, in the middle of summer, the fruits are dried for several days on the roofs under the hot sun. In our country, they are dried in ovens, electric dryers, microwave ovens. Most of the moisture evaporates, but all the useful substances are preserved.
VARIETIES OF TOMATOES FOR FREEZING
Criteria. Any tomatoes don't taste bad when frozen, but they are frozen differently for different dishes. Large ones - for borscht, soups, stews, juice are cut and packed in sealed plastic bags 20 × 15 cm. Small ones - for salads, you can fill them whole in the freezer even without bags. After thawing, they largely retain the taste and even the smell of fresh fruit.
Unsuitable. There is no such.
Hit-2022 from our readers. Red coal is an early ripe (90-95 days from germination) salad variety. The bush is medium-sized, sprawling. The fruits are red with dark sides - "tan", rounded flat, dense, weighing 110-130 g. The pulp is juicy, sweet, without voids.
Top ten. Any.
TOMATOES FOR DESSERTS AND JAMS
Criteria. Small cherry tomatoes are ideal, currant-shaped or medium-sized cocktail, plum-shaped, sweet, elastic, strong, fleshy, ripe, with dense pulp without green and white hard veins. From large ones, jam-slurry with a heterogeneous jelly-like structure is obtained.
Unsuitable. Soft and watery varieties - after heat treatment, they turn into mashed potatoes.
Hit-2022 from our readers. Grillage is a novelty in 2020 for greenhouses. Cherry tomatoes, weighing up to 30 g, red-brown, almost chocolate, in bunches of 30 pieces, high in sugar and lycopene. Early variety, tall shrub. In addition to a great dessert taste, similar in sweetness to candies of the same name, chocolate tomatoes delight with great benefits. The content of anthocyanins in them is noticeably higher than in red ones. They protect the immune system, help with swelling, strengthen the walls of blood vessels.
Top ten. Golden brush (yellow, 25-35 g), F, Queen Margot (raspberry, 15-20 g), Ft Madeira (red, 20-25 g), Honey drop (yellow, 30 g), Roma (red, 80- 90 g), Fireworks (reddish, 50 g), Sugar Plum (red, 30-50 g), Sweet Bunch (red, 35-40 g), Shy Blush (yellow-red, 30-40 g), Dark Galaxy ( purple-brown with yellow stripes, 70-100 g).
Candied tomatoes? Why not meth.
After all, they are berries! Sweet varieties are dried on special electric mats and sprinkled with powdered sugar.
THE BEST VARIETIES OF TOMATOES FOR PASTE AND KETCHUP
Criteria. Choose low-seeded fruits with a dense texture of pulp, sour
sweet, moderately juicy - with a minimum of liquid. They must be fully ripe, otherwise the pasta or sauce will become brownish. Color - only red, raspberry or dark pink. For pasta, it is better to choose varieties with medium-sized fruits; for ketchup, overall ones are also good.
Unsuitable. Hollow, with an internal layer that is poorly chewable and hard fibers. Varieties with yellow, blue, purple, chocolate fruits.
Hit-2022 from our readers. Aquarelle is an unpretentious early ripe variety (110 days after germination) of high sugar content. The bush is compact and miniature, up to 50 cm high, does not require tying. Plum-shaped bright red tomatoes weighing 55 g, very elastic, with a dense skin that does not burst when overripe and cooked. Very few seeds. Productivity 1, 5-2 kg from a bush.
Top ten. Alpatyeva 905 A (red, 60-80 g), Alsou (glossy red, 500-800 g), Altai masterpiece (red, 500 g), Grandma's secret (bright raspberry, 600-700 g), Eternal call (raspberry , 500-900 g), Gazpacho (red, 75-80 g), Hyperbola (red, 70-90 g), Krasnodar (red, 70-110 g), Mayak (raspberry, up to 40 g), Success (red, 30-70 g).
BEST TOMATO VARIETIES FOR JUICE
Criteria. Large-fruited varieties of any color are suitable, even yellow: this is unusual, but exotic. The flesh is not too fleshy, juicy, but without wateriness. Tomatoes should be fully ripe and may even be overripe on the branch.
Unsuitable. Hollow, with a large amount of dry matter and no pronounced taste.
Hit-2022 from our readers. Little Red Riding Hood is a German ultra-early ripe variety (80 days from germination). It is old, but it appeared in 2010. The bushes are very powerful, small (30-40 cm), do not require pinching and pinching. The variety is not susceptible to major diseases, even late blight. It tolerates waterlogging and drought, lack of light and heat. Tomatoes weighing 100 g, red, sweet, without sourness, are concentrated in the upper part of the plant, forming, as it were, a red cap. Yield 3 kg per 1 square. m.
Top ten. Azores red (scarlet, 500-1000 g), Korneevsky (red, up to 600 g), Minion of fate (red, 200-250 g), Bear's paw (red, 400-450 g), Fatima (crimson, up to 250 g) , Pink flamingo (crimson, 200-450 g), F, Perseus (red, 120 g), G. Greenhouse miracle (red, 250 g), F, Sumo wrestler (red, up to 600 g), F, Pobeda (raspberry, 180 g).
Do not think that after processing, tomatoes lose some of their benefits. Quite the opposite. The concentration of the powerful antioxidant lycopene increases significantly when boiled. The longer you cook, the more valuable the product. The content of lycopene in fresh tomatoes is about 50 mg/kg, in ketchup - up to 140 mg/kg, in tomato paste - up to 1500 mg/kg. And this pigment reduces the risk of developing cancer and cardiovascular diseases.
© Author: G. OVSEEVA, an experienced vegetable grower
Below other entries on the topic "Dacha and garden - with their own hands"
- Cultivation of tomatoes in the Primorye Territory - from seed treatment to care
- Growing tomatoes in Nizhny Novgorod - planting and care
- 18 best tomato varieties with descriptions
- Tomato varieties proven over the years that are better than new ones: my reviews
- Growing tomatoes - planting and care (Rostov-on-Don)
- Tomato varieties: choosing tasty, sustainable, for soil and greenhouses
- Growing tomatoes on warm beds. Tomato Trees
- New varieties of tomato - my reviews, photos and description
- Tomato variety "Mongolian dwarf": my reviews
- My method of growing tomatoes in a greenhouse in the Leningrad region FROM overgrown seedlings.
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