These are destined for the freezer, and will take up at least two drawers if my calculations are correct...
They're a type known as 'Shirley', and we've grown them every year as a staple tomato, with huge flavour, and great possibilities in cooking, freezing, sauces etc! We used to do everything with these beauties, and this year, they've just boomed - possibly because of the muck I've spread around them every few days, and the fabulous summer weather, but nevertheless, I feel rather proud of them at this stage!
They're just turning as we speak, and, with several others growing in the greenhouse behind, and more in trays in the front, I hope to have the best year ever - as long as the dreaded 'Late Blight' doesn't strike, as it has on many occasions!
I also learned something only yesterday, in that reducing the fruit to freeze them with less water, takes away many of the water-soluble nutrients that toms produce. I never knew that, so perhaps freezing them whole, after blanching, has to be an option, in which case, I hope Currys have a freezer sale on pretty soon...
9 comments:
I bow before your expertise. We manage to kill off most of what we plant, the only regular successes being strawberries and raspberries. This year, though, after seasons of bug infestation alternating with fruit like buckshot, our five year old plum tree can't hold the weight of fruit it has produced. Branches are sagging and the plums are still, I would guesstimate, a few weeks from ready to pick. The next problem is that the doctor is throwing out hints that I may be borderline diabetic and so I can't convert our plum plenty into several pounds of jam . . .
Toms look good! i don't seem to get late blight, touch wood.
Those plums sound marvellous, The J! My plum tree is utterly useless, and I might as well chop it down, as it has never produced a single fruit!
May I suggest plum wine as a suitable substitute? https://allotmentheaven.blogspot.com/2012/08/plum-wine-easy-recipe.html
I haven't made this particular one, but have been at it with other fruit since 1974, and always make several gallons at home while keeping the bought stuff for friends when they call round...
Senora O'Blene was Type 1 diabetic for all her adult life, and managed quite happily on any dry wine - preferring the reds!
You're very fortunate, Anon - it is devastating when it catches on, especially on potatoes, as they're the Irish staple too, and caused all that grief many years ago...
Scrobs: Thank you|: wine hadn't occurred to me but I'll definitely try it. Our last batch must have been thirty years ago!
Can you explain why you blanch before freezing? We freeze surplus tomatoes whole and the skin is easily removed as they thaw.
That's an interesting issue, TBT... Blanching is usually done to retain the natural elements in whatever you're freezing, and gives the fruit - or whatever - a chance to keep stable for longer periods. Again, only recently, I've been reading and also listening to, ways of freezing tomatoes, and yes, your method is well accepted!
One 'problem' I have, is space to keep everything for as long as possible! The frozen toms usually run out by March, and this year, I'm trying to make room for a larger crop, so freezing them after blanching - and not reducing them needs careful planning, but using silicone moulds, then tight boxes of six cubes might well be the answer!
I do also 'zap' the skins and the white bits, and use them as a basic tomato stock, but they get bagged up to fit in any crevice available!
I do like your idea though - it makes sense, and also works with onions!
Home-made plonk has always been a staple here, TheJ, mainly because it's sometimes better than the bought stuff, but not always...
Worth a try perhaps? I never really adhere to the mumbo-jumbo often associated with making the stuff, and just get on with it!
I have a few plum wine recipes if you'd like me to scan them and publish them here! The dry one looks pretty good!
At last, they're on their way, and the first couple of kilos are in the freezer as we speak...
Gulp, I feel sort of emotional now...
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