Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2024 Poal.co

270
• (edited ) (+10/-0)
I have too many tomatoes

(EDIT:) It appears I do have a large pot to do one of those submergible water bath canning methods! Thanks everyone for your tips and ideas :D

I didn't know 5 tomato plants would produce this much tomatoes. They're the only thing in my garden eager to grow and produce.

SEND HELP WHAT DO I DO?!

MAKE KETCHUP? I don't have anything to can tomatoes!

(EDIT:) It appears I do have a large pot to do one of those submergible water bath canning methods! Thanks everyone for your tips and ideas :D ---------------------------- I didn't know 5 tomato plants would produce this much tomatoes. They're the only thing in my garden eager to grow and produce. SEND HELP WHAT DO I DO?! MAKE KETCHUP? I don't have anything to can tomatoes!

(post is archived)

[–] • 2 pts

Water bath canning. I do blanched, peeled and crushed tomatoes. This way I can use them in multiple recipes.

https://m.youtube.com/watch?v=I4O436xbmZg

In this video she made salsa.

You don't need ice water bath. You don't need the canning basket, get one if you start canning a lot. I just use tongs and careful movements.

You can either use bottled lemon juice or citric acid. I use citric acid powder as it does not add flavor to the tomatoes. These are necessary to raise the acidity needed for preservation.

You can get started canning super cheap.

[–] [deleted] • 0 pt

thanks for the tip! Can I extract the juices from the keylimes on our keylime tree? they're pretty juicy

[–] • 1 pt

The short answer is no. The reason is the lemon juice is to add acid. Bottled juice has a consistent level of acid. Fresh squeezed is too variable to be safe.

[–] • 2 pts

Buy some bacon and make BLTs. Thick cut bacon and thick slices of tomato. That'll use a few of them.

Make bruschetta. Super easy and you only need a few extra ingredients. It'll keep in the fridge about a week too.

Caprese salad - just use a good olive oil.

Make salsa. Make it as hot as you want it. Should last in the fridge for awhile.

[–] • 0 pt

We do all these as well. My wife also makes tomato sandwiches. White bread, mayo (not miracle whip) and a big fat slice of tomato.

[–] • 0 pt

I don't like this idea, maybe with melted cheese as well and toasted bread.

[–] [deleted] • 0 pt

mmm, sounds so good! i have made a salsa :D it was awesome!

[+] [deleted] • 2 pts
[–] • 1 pt

Make ketchup, or can some pasta sauce

[–] • 1 pt (edited )

Make bolognese sauce and eat some and freeze the rest and use fresh pasta of your choice or eat it straight or even a dip sauce for your favorite breads.

You just need:

Pepper Salt White onions White mushrooms Celery Carrots Wine Bay leaves Ground beef/lamb/veal/pork (one is fine all is optional)

I like to use pastas that absorb the sauce so I use fusili, gnocchi or cheese filled ravioli.

[–] [deleted] • 1 pt

Woah that sounds delicious! Can you freeze the sauce? Does the white wine preserve it a little? How long is its shelf life uncanned?

Thank you for the reply :D

[–] • 1 pt (edited )

Boil the sauce and use a minimal amount of White wine, shelf life in the freezer is up to 5 months.

Use fresh pasta and put one of the containers of the frozen sauce in the fridge 23 hours before and add it in one pot with your boiled hot pasta after you've drained it with a very small amount of the water left in for the starch.

Enjoy.

[–] • 1 pt

You could can them, prep them however you want a sauce/salsa to taste. Use whenever. I've known people to just blanch, peel, cut up, place in freezer bags, press flat and get all the air out. Adding anything is optional. (Use labels of get surprises if you make different things.) Getting the air out is crucial, prevents freezer burns, peeling is optional. Use within a year. They can be frozen whole, this moves prep work to the post defrosted stage, this can get messy. Idk how long they'd be good for, I'd say about 6-8 months. Put them inside something, they're like little cannonballs when they fall.

[–] • 1 pt

BLAT - Bacon lettuce avocado tomato

tomato soup, then freeze it

dice it up and also freeze for later use, like in soups or sauces.

[–] • 1 pt

Get the stuff to can. A large pot, some mason jars with lids. It's not hard, and you can keep them on the shelf for a year.

[–] [deleted] • 0 pt

Can I reuse pasta sauce mason jars? I dont have alot of money to invest in canning right now, but itd be cook if i could do it with a pot with a lid. i wouldnt have that much to can.

[–] • 1 pt

Climb a mountain to create tomato paste, using natural pressure

[–] [deleted] • 0 pt

damn, no mountains close to me to do that. that would be a fun excuse to go camping though. Starving when i get to the top , so i just eat the canned supply lol. i found a nice huge pot at the house though, so i need to check the PH of our tomatoes and make sure theyre safe to can

[–] • 0 pt

What's the acceptable range for pH in tomatoes? Water is like 7.3-7.7

[–] • 0 pt

If I had a nickel for everyone I knew that grew too many tomatoes I could buy too many tomatoes at the grocery store.

[–] [deleted] • 1 pt

If I had a nickel for everytime someone bought something from the store they could have gotten from their friends, I'd have more than 1 nickel

Load more (1 reply)