27-09-2005, 01:29 PM
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(Pat Kiewicz) wrote:
Persephone said:
The cherry tomatoes really went ape. (That they
are next to the compost heap may be a factor!)
I canned some regular tomatoes earlier this year.
Now wondering if anyone has experience/comment
on whether cherry tomatoes are good for canning.
If so, would you can whole, or puree, or...?
I like to dry them (dehydrators are fairly inexpensive and
should last for many years). I cut them in half and lay
them on the racks. Dried cherry tomatoes are sweet enough
to eat out of hand, but also have that concentrated dried
tomato tang. Love them added to spinach and feta omelets!
I was going to second Cheryl's suggestion-- but I'll 'third' yours.
I didn't even plant Cherry Tomatoes this year, but I've dried the
excess in the past. I had a bunch of extra Sweet 100's this year
and dried them. . . .. candy.
Cherry tomatoes are so easy to do, too. Cut them in half & leave
them. I have trouble with thre romas sticking sometimes, but not the
little tomatoes that are put in the drier skin side down. I've
seen the dehydrators at garage sales for $5. [if your oven can be set
to 120-140 F, that would work, too, for a cookie sheet full of tomato
halves.]
I guarantee that if you try them once you'll dry more and more
tomatoes every year. Aside from tasting great, it is the
easiest, cheapest and most space efficient way of putting tomatoes up.
[I use mine in sauces, as snacks all by themselves, and to stiffen up
my home made salsa that gets a little watery in the canning process.]
Jim
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