Whirlwind Week

Good Morning Blogworld,

It's been a terrific week and a busy one, as well. I had the opportunity to talk with both Lorie Hutson, staff writer for The Spokesman Review in Spokane, Washington, and Debbie Arrington, of the Sacramento Bee, in Sacramento, California.

Lorie was working on an article for the food section of the paper about preserving food for folks with specific dietary needs. Our discussion centered on reduced-sugar jams and jellies and preserves made with sugar substitutes. The folks at Team Equal have been especially helpful in this regard. So, if you or someone in your family is diabetic, this is a great way to still indulge your sweet tooth and have some strawberry jam or other fruit spread on your morning English muffin or toast. Go to www.equal.com for some specific recipes.

The other topic we discussed was salt. You don't need to add salt when you're canning vegetables. It's not a preserving agent, but is there strictly for flavor. So, feel free to omit!

Debbie and I got into tomatoes! My favorites for canning are San Marzano and Roma. These are the meatier types and hold up well under processing. Their thicker cell walls give you a nice, firm product.

For your liquid, use tomato juice, instead of boiling water to fill the jars. This is where other varieties, such as Early Girl, Big Boy, and their juicy cousins come in handy. There's nothing in the rule book that says you can't mix and match varieties in the same batch.

Wednesday's topic is mixed veggies!

Six Tomatoes for Cooking and Preserving

Guest blogging today at the Practical Preserver is Teresa O’Connor. While I put together our book list, Teresa (who tweets as SeasonalWisdom) has the reins. You're in for a treat, as she shares her knowledge of that garden staple - the tomato. Welcome Teresa! Here's what she has to say:

Six Tomatoes for Cooking and Preserving

If you’re craving delicious homemade tomato sauces, pastes, salsas or ketchups – not to mention sun dried tomatoes – look no further than the paste tomatoes.

Beefsteaks, grape and cherry tomato varieties taste delicious in salads and on sandwiches. But when it comes to cooking and preserving, the paste tomatoes are typically the ones to pick.

Paste tomatoes have meatier flesh, fewer seeds and less water than other types. As a result, these varieties create a thicker juice and require less time to cook down to a paste consistency.

Of the many delicious paste tomatoes available, here are six super ones to try:

‘Roma’ – When you say “sauce tomato,” this is what most people hear. The popular heirloom is ideal for cooking and processing. Compact bush plants are prolific producers of 3 inch long fruit that tends to ripen all at once. (Determinate; 78 days)

‘San Marzano’ – In Italy, this heirloom is considered the premier variety for canning, tomato paste or puree. Bright red pear-shaped fruit has little juice and heavy, flavorful walls. Crack resistant, 2 to 3 inch tomatoes grow in clusters on productive plants. (Indeterminate; 80 days)

‘Grandma Mary’s Paste’ – Besides having a terrific name, this old variety has delicious 3 inch red tomatoes, which are perfect for cooking or eating fresh. Plants are very prolific. (Indeterminate; 70 days)

‘Purple Russian’ – All season long, this tasty heirloom produces dark purple oval fruit, which has a meaty, rich flavor ideal for processing. Four inch plum-shaped tomatoes grow on disease resistant plants. (Indeterminate; 80 days)

‘ Principe Borghese’ – This old Italian variety is famous for sun dried tomatoes. Red grape-shaped fruit is dry with few seeds, making it well suited for sauces too. Fruit grows in heavy clusters. (Determinate; 75 days)

‘Jaune Flammee’ – This prolific French heirloom is actually a globe tomato, not a paste. But the golden-yellow fruits with contrasting red interiors make lovely and delicious sun dried tomatoes. (Indeterminate; 70 to 90 days)

Author’s Note: Teresa O’Connor was trained as a master gardener in California and Idaho. You can read more of her gardening, seasonal folklore and healthy living tips at her blog: www.seasonalwisdom.com.