Tomatoes Everywhere!

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Tomatoes Everywhere!

I have often been amazed at the
number of tomatoes on one plant,
and the number of plants a person
will maintain at one time.

It seems that every person who
plants tomatoes has to have at
least 4 varieties, and to be safe
two plants of each variety, at
that minimum thats 8 tomato plants
in a season!

So, just how many tomatoes come on
a plant, all I know is that there
are a lot.

One bushel or 45 pounds can make
26 to 34 pints of frozen tomatoes
and 20 to 28 pints of frozen juice.
Once you freeze tomatoes they
become mushy, so they can only be
used in soups, stews and spaghetti
sauce.

My mom used to make breaded
tomatoes that I loved, they were
made with canned tomatoes, day old
bread and sugar, I can still taste
them!

The procedures for freezing
different tomato products are:

*Raw tomatoes, after washing dip
in boiling water to loosen skins,
peel and core, freeze whole or in
pieces, when packing containers,
leave 1 inch of head room.

*Tomato juice, wash, sort and trim
firm, vine-ripened tomatoes, cut
in quarters and simmer 5 to 10
minutes. Press through sieve,
season with 1 tsp salt for each
quart of juice, pour into
containers leaving 1 ½ inches head
space, seal and freeze containers.

*Stewed (for breaded tomatoes),
remove stem ends, peel and quarter
ripe tomatoes. Cover and cook 10
to 20 minutes until tender. Place
pan of tomatoes in cold water and
cool, pack into containers leaving
1 inch head space, seal and freeze.

Tomato sauce, puree, catsup and
chili sauces can be frozen.
Prepare them as directed and cool
rapidly, pack in rigid containers
leaving head space and freeze.

There are hundreds of foods that
can be prepared with fresh or
frozen tomatoes, enjoy them year
round.

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