Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 What do the little yellow pear tomatoes taste like? I've seen photos, and my mom says they used to grow them when she was little, her mom made preserves out of them. She can't remember what they tasted like. Audrey S. On Mon, Apr 20, 2009 at 5:49 AM, Cherie Williams <csulery wrote: > > > We have some friends who plant several different varieties of tomatoes > every year. My favorites are the little yellow pear tomatoes, and the ones > that are yellowish and fuzzy like a peach. > > Cherie > " Be a blessing and you will be blessed. " > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 They are sweet and the skin isn't tough Donna Sent from my Verizon Wireless BlackBerry Audrey Snyder <AudeeBird Mon, 20 Apr 2009 07:45:21 Re: favorite tomatoes to eat and grow..... What do the little yellow pear tomatoes taste like? I've seen photos, and my mom says they used to grow them when she was little, her mom made preserves out of them. She can't remember what they tasted like. Audrey S. On Mon, Apr 20, 2009 at 5:49 AM, Cherie Williams <csulery wrote: > > > We have some friends who plant several different varieties of tomatoes > every year. My favorites are the little yellow pear tomatoes, and the ones > that are yellowish and fuzzy like a peach. > > Cherie > " Be a blessing and you will be blessed. " > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 If you plan on canning please note that the paler in color the less acidic, so the yellow, orange, pink and some reds will need to either have additional acid (or sugar, which never made sense to me) or be pressure canned. I like to make spaghetti sauce out of the odd colored tomatoes and then have like yellow sauce on green or purple (beet juice) noodles - it's great fun for the kids. But since I only have a water bath canner I freeze my odd colored sauces. Tameson - " Audrey Snyder " <AudeeBird > What do the little yellow pear tomatoes taste like? I've seen photos, and > my > mom says they used to grow them when she was little, her mom made > preserves > out of them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 No canning for me -- too complicated! Your spaghetti sauces sound so pretty! That is good to know that the paler ones are less acidic, I can't eat many raw tomatoes because of the acid (canker sores). I'm really tempted to try the little yellow pear ones, they're so cute, and low acid! My main goal is to freeze whole (skinned) tomatoes for soup and chili and stuff. Do pretty much all tomatoes freeze well? Audrey S. On Mon, Apr 20, 2009 at 9:01 AM, Tameson <tamesonob wrote: > > > If you plan on canning please note that the paler in color the less acidic, > > so the yellow, orange, pink and some reds will need to either have > additional acid (or sugar, which never made sense to me) or be pressure > canned. I like to make spaghetti sauce out of the odd colored tomatoes and > then have like yellow sauce on green or purple (beet juice) noodles - it's > great fun for the kids. But since I only have a water bath canner I freeze > my odd colored sauces. > > Tameson > > - > " Audrey Snyder " <AudeeBird <AudeeBird%40gmail.com>> > > What do the little yellow pear tomatoes taste like? I've seen photos, and > > > my > > mom says they used to grow them when she was little, her mom made > > preserves > > out of them. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 I always just whirred mine up in the blender and froze in jars. Barbara At 07:09 AM 4/20/09, you wrote: >No canning for me -- too complicated! Your spaghetti sauces sound so >pretty! That is good to know that the paler ones are less acidic, I can't >eat many raw tomatoes because of the acid (canker sores). I'm really tempted >to try the little yellow pear ones, they're so cute, and low acid! > >My main goal is to freeze whole (skinned) tomatoes for soup and chili and >stuff. Do pretty much all tomatoes freeze well? > >Audrey S. > >On Mon, Apr 20, 2009 at 9:01 AM, Tameson ><<tamesonob%40metrocast.net>tamesonob wrote: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 Tomatoes are good freezers...some get grainy though. Puree is no-fail, you really can't go wrong with freezing a tomato puree. Kind of like pesto you know, basil leaves frozen and thawed are gross but frozen pesto is awesome. I would get rid of the skin AND the seeds before I tried to freeze any whole (halves actually due to deseeding), and I'd only freeze paste tomatoes in halves (they tend to be less grainy) and puree any others (and those you can incorporate the skins and the seeds too so less waste). Of course if you want salsa you can freeze salsa too so all you have to do is thaw and eat rather than try to make it from thawed tomato chunks. Tameson BTW canning really isn't that complicated - especially if you have a pressure canner - I'm asking for one for my birthday this year. If you can cook, you can can. - " Audrey Snyder " <AudeeBird > No canning for me -- too complicated! > My main goal is to freeze whole (skinned) tomatoes for soup and chili and > stuff. Do pretty much all tomatoes freeze well? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 I hadn't thought of making and freezing salsa. Are you talking about fresh salsa, or cooked? Audrey S. On Mon, Apr 20, 2009 at 9:45 AM, Tameson <tamesonob wrote: > > > Tomatoes are good freezers...some get grainy though. Puree is no-fail, you > really can't go wrong with freezing a tomato puree. Kind of like pesto you > know, basil leaves frozen and thawed are gross but frozen pesto is awesome. > > I would get rid of the skin AND the seeds before I tried to freeze any > whole > (halves actually due to deseeding), and I'd only freeze paste tomatoes in > halves (they tend to be less grainy) and puree any others (and those you > can > incorporate the skins and the seeds too so less waste). Of course if you > want salsa you can freeze salsa too so all you have to do is thaw and eat > rather than try to make it from thawed tomato chunks. > > Tameson > > BTW canning really isn't that complicated - especially if you have a > pressure canner - I'm asking for one for my birthday this year. If you can > cook, you can can. > > - > " Audrey Snyder " <AudeeBird <AudeeBird%40gmail.com>> > > No canning for me -- too complicated! > > My main goal is to freeze whole (skinned) tomatoes for soup and chili and > > stuff. Do pretty much all tomatoes freeze well? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 Fresh, but blanched - you need to kill the enzymes or it won't freeze well - no different than freezing " whole " tomatoes. Though you could cook it I suppose, but I don't like the texture. Tameson - " Audrey Snyder " <AudeeBird Monday, April 20, 2009 11:39 AM Re: favorite tomatoes to eat and grow..... >I hadn't thought of making and freezing salsa. Are you talking about fresh > salsa, or cooked? > > Audrey S. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 hello, we always make fresh home made right out of the garden salsa and freeze it in small and large bags laying flat..they thaw fast and the kids come and get some all the time they are very handy..we do up way more small than large..and since they lay flat they can be in the back and out of the way...we make some with added various veggies and stuff and some plain to add stuff later..since some people in the family don't like peppers or onions....i don't know how that happened.....have fun On Mon, Apr 20, 2009 at 11:39 AM, Audrey Snyder <AudeeBird wrote: > > > I hadn't thought of making and freezing salsa. Are you talking about fresh > salsa, or cooked? > > Audrey S. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2009 Report Share Posted April 20, 2009 Makes sense. How long in boiling water does it take to blanch something? Audrey S. On Mon, Apr 20, 2009 at 10:51 AM, Tameson <tamesonob wrote: > > > Fresh, but blanched - you need to kill the enzymes or it won't freeze well > - > no different than freezing " whole " tomatoes. Though you could cook it I > suppose, but I don't like the texture. > > Tameson > > - > " Audrey Snyder " <AudeeBird <AudeeBird%40gmail.com>> > < <%40> > > > Monday, April 20, 2009 11:39 AM > Re: favorite tomatoes to eat and grow..... > > >I hadn't thought of making and freezing salsa. Are you talking about fresh > > salsa, or cooked? > > > > Audrey S. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 Not long...30 seconds to a minute or so, just like if you were going to skin a tomato. For the record I don't bother to blanch the onions, peppers and cilantro - just the tomatoes...and if I am with it enough to add lime juice I don't blanch anything 'cause the acid in the lime juice will have the same effect. Tameson - " Audrey Snyder " <AudeeBird > Makes sense. How long in boiling water does it take to blanch something? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2009 Report Share Posted April 21, 2009 I was wondering about the onions, peppers and cilantro. I usually add lime juice, too. You are so smart! Thanks! Audrey S. On Tue, Apr 21, 2009 at 8:22 AM, Tameson <tamesonob wrote: > > > Not long...30 seconds to a minute or so, just like if you were going to > skin > a tomato. For the record I don't bother to blanch the onions, peppers and > cilantro - just the tomatoes...and if I am with it enough to add lime juice > > I don't blanch anything 'cause the acid in the lime juice will have the > same > effect. > > Tameson > > - > " Audrey Snyder " <AudeeBird <AudeeBird%40gmail.com>> > > > Makes sense. How long in boiling water does it take to blanch something? > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.