· Early July- Mid October
· Cherry tomatoes for salads.
· Plum tomatoes for sauces.
· Standard globe shaped tomatoes for slicing.
· Yellow tomatoes are generally lower in acid.
· Green tomatoes can be used for frying and pickling.
· Keep ripe tomatoes at room temperature out of sunlight.
· Do not refrigerate.
· Rich in vitamins A and C, folate and potassium.
· Contain anticancer agent, lycopene.
HOW TO CAN WHOLE TOMATOES:
Wash and sort tomatoes. Dip in boiling water for 1 minute or until skin splits. Then dip in cold water, slip skin off, and remove cores. Add 1 tsp. salt for quarts and ½ tsp for pints. Pack raw tomatoes into jars, leaving them whole or cutting them in half. Press the tomatoes down to produce sufficient juice to cover. Process both pints and quarts in pressure canner for 40 minutes.
HOW TO FREEZE TOMATOES:
Lay whole washed tomatoes in a single layer on a pan in the freezer. When tomatoes are solid, package in large bag, removing single tomatoes as needed. Core and peel while thawing. Whole tomatoes will last about 3 months in the freezer.
NOTE: Canning is the preferred method of preserving!