Hi all
I usually pull or cut off the side shoots on my tomato plants until they are
about 5 trusses high at which point I nip out the growing tops but in some
varieties the ends of the trusses themselves start to shoot beyond the fruit
forming further branches if left.. Should I cut these off as well?

Phil

In message , RichardS
writes
"Pen Phill" wrote in message
...
Hi all
I usually pull or cut off the side shoots on my tomato plants until they
are
about 5 trusses high at which point I nip out the growing tops but in
some
varieties the ends of the trusses themselves start to shoot beyond the
fruit
forming further branches if left.. Should I cut these off as well?

Phil

Yes, I take them off.

Incidentally, when I nip out a side shoot thats grown to more than a couple
of inches then I stick it in a jar of water. Within a week or so it's grown
roots, so I pot them on and plant them out as soon as established.

I'm currently awaiting the results of this, but if it ends up with free tom
plants and hence toms for me, then I'm all for that...


I've just tried this after I've come back from a few days holiday and
found that a small side shoot I missed, is now a large side shoot I
can't fail to miss!

It got me thinking though. I've never grown Toms before, and it looks to
me like side shoots just keep on coming. In theory, what's to stop me
taking these shoots near the end of the season and growing them indoors?
Are varieties like Gardeners Delight happy indoors? I don't think I have
a very good spot for them inside (no conservatory yet) but they would be
in a warm spot with limited sun.

Ta

--
Mike Buckley
RD350LC2
http://www.toastyhamster.freeserve.co.uk
BONY#38

"Alan Gould" wrote in message
...
In article , Pen Phill
writes
Hi all
I usually pull or cut off the side shoots on my tomato plants until they
are
about 5 trusses high at which point I nip out the growing tops but in
some
varieties the ends of the trusses themselves start to shoot beyond the
fruit
forming further branches if left.. Should I cut these off as well?

Phil
Taking off those additional shoots is more or less optional depending on
your style of plant management and cropping requirements. We take ours
off because we feel that 5 trusses is enough for the plant to do and the
extra fruits would come at a time of glut and after we have frozen all
we wish to.
--
Alan & Joan Gould - North Lincs.

********
Dear Alan and Joan,
Yet again my enthusiasm for tomato growing has exceeded our ability to scoff
all the proceeds.
(They are at present just now top-snipped @ five trusses), it is apparent
I've overplanted - again. and even though a couple of needy relations of
good report (They clean our house for us each week, Bless 'Em.), always get
a few bagsful, It will leave me with a surplus.
I have been hoarding a few jamjars and promising myself I will preserve some
this year, - ( 'cos I like tomatoes, ) -for the first time in my life.
However, your post saying you can freeze them interests me quite muchly.
Please do me a favour and jot down a stage-by-stage routine for the freezing
of tomatoes, either on the N.G. or E/mail.
I would appreciate your kindness in this matter..
Kindest thoughts to you and your family.
Doug.
********

In article , Douglas
writes
Please do me a favour and jot down a stage-by-stage routine for the freezing
of tomatoes, either on the N.G. or E/mail.

Freezing tomatoes is actually easier to do than to describe.

The tomatoes should be fully, but not over-ripe. Select only sound
fruits for freezing, i.e they should not be not damaged, bruised or
diseased. Remove the stem and wipe each tomato clean with a damp cloth.
Pack flat into freezer bags. Suck or squeeze out surplus air from the
bags and twist tie seal the tops. Put them into the freezer. That's all
there is to it!

The tomatoes can be removed from the frozen bags all at once, or singly.
As soon as they come out, run each tomato under a tap for a few seconds
and the skins will fall off. Ex-freezer tomatoes are excellent for all
catering purposes, but their flesh will have lost its crisp texture
compared to fresh ones, so not suitable for e.g. fresh salads etc.

We froze our first surplus batch of 2004 tomatoes today. More soon.
--
Alan & Joan Gould - North Lincs.

"Douglas" wrote in message ...
"Alan Gould" wrote in message
...
[...]
extra fruits would come at a time of glut and after we have frozen all
we wish to.
--
Alan & Joan Gould - North Lincs.

********
Dear Alan and Joan,
Yet again my enthusiasm for tomato growing has exceeded our ability to scoff
all the proceeds.
(They are at present just now top-snipped @ five trusses), it is apparent
I've overplanted - again. and even though a couple of needy relations of
good report (They clean our house for us each week, Bless 'Em.), always get
a few bagsful, It will leave me with a surplus.
I have been hoarding a few jamjars and promising myself I will preserve some
this year, - ( 'cos I like tomatoes, ) -for the first time in my life.
However, your post saying you can freeze them interests me quite muchly.
Please do me a favour and jot down a stage-by-stage routine for the freezing
of tomatoes, either on the N.G. or E/mail.
I would appreciate your kindness in this matter..
Kindest thoughts to you and your family.
Doug.
********

A & J will probably give you better instructions than I could: I just
chuck 'em in bags and sling the bags in the freezer! But a warning
about bottling, in case you didn't know: these days it seems to be the
official wisdom that amateurs shouldn't bottle vegetables because we
can't guarantee to keep the temperature high enough for long enough to
kill any microbes. If you're bottling fruit with sugar this doesn't
apply in the same way.

I'd like to hear from anybody who knows more about this.

Mike.

"Alan Gould" wrote in message
...
In article , Douglas
writes
Please do me a favour and jot down a stage-by-stage routine for the
freezing
of tomatoes, either on the N.G. or E/mail.

Freezing tomatoes is actually easier to do than to describe.

The tomatoes should be fully, but not over-ripe. Select only sound
fruits for freezing, i.e they should not be not damaged, bruised or
diseased. Remove the stem and wipe each tomato clean with a damp cloth.
Pack flat into freezer bags. Suck or squeeze out surplus air from the
bags and twist tie seal the tops. Put them into the freezer. That's all
there is to it!

The tomatoes can be removed from the frozen bags all at once, or singly.
As soon as they come out, run each tomato under a tap for a few seconds
and the skins will fall off. Ex-freezer tomatoes are excellent for all
catering purposes, but their flesh will have lost its crisp texture
compared to fresh ones, so not suitable for e.g. fresh salads etc.

We froze our first surplus batch of 2004 tomatoes today. More soon.
--
Alan & Joan Gould - North Lincs.

************

Many thanks, A. and G.!.
Just what I wanted!., I love to eat tomatoes but I always have gluts each
year and despite distribution to deserving young married nieces and so on
it has always pained me to see leftover batches of them get soft and I have
to 'chuckem'.
Well you do get pained, don't you!, what a waste! , especially after you
have tenderly cared for them every day through the summer.
Funny thing! - my wife always freezes the rhubarb!, so I should have well
known. Tsk!-Tsk!.
You really have done me a favour and I am chuffed!.
Good Luck to you both!.
Doug. (dumbhead!)

***********
***********

"Mike Lyle" wrote in message
om...
"Douglas" wrote in message
...
"Alan Gould" wrote in message
...
[...]
extra fruits would come at a time of glut and after we have frozen all
we wish to.
--
Alan & Joan Gould - North Lincs.

********
Dear Alan and Joan,
Yet again my enthusiasm for tomato growing has exceeded our ability to
scoff
all the proceeds.
(They are at present just now top-snipped @ five trusses), it is
apparent
I've overplanted - again. and even though a couple of needy relations of
good report (They clean our house for us each week, Bless 'Em.), always
get
a few bagsful, It will leave me with a surplus.
I have been hoarding a few jamjars and promising myself I will preserve
some
this year, - ( 'cos I like tomatoes, ) -for the first time in my life.
However, your post saying you can freeze them interests me quite muchly.
Please do me a favour and jot down a stage-by-stage routine for the
freezing
of tomatoes, either on the N.G. or E/mail.
I would appreciate your kindness in this matter..
Kindest thoughts to you and your family.
Doug.
********

A & J will probably give you better instructions than I could: I just
chuck 'em in bags and sling the bags in the freezer! But a warning
about bottling, in case you didn't know: these days it seems to be the
official wisdom that amateurs shouldn't bottle vegetables because we
can't guarantee to keep the temperature high enough for long enough to
kill any microbes. If you're bottling fruit with sugar this doesn't
apply in the same way.

I'd like to hear from anybody who knows more about this.

Mike.

********

Thank you, Mike!. - Yes! your instructions roused my memory re. bottling.
I remenber during the war they issued warnings just as you have said, but
I'd completely forgotten them.
Just had a word with t'Missis. She says you are right and adds that you
shouldn't bottle strawberries because they have too much water in them and
when bottled they go all slushy and gooey.
Good luck, - look after thesen!.
Doug.
*******

In article , Douglas
writes

Many thanks, A. and G.!.
Just what I wanted!., I love to eat tomatoes but I always have gluts each
year and despite distribution to deserving young married nieces and so on
it has always pained me to see leftover batches of them get soft and I have
to 'chuckem'.
Well you do get pained, don't you!, what a waste! , especially after you
have tenderly cared for them every day through the summer.
Funny thing! - my wife always freezes the rhubarb!, so I should have well
known. Tsk!-Tsk!.
You really have done me a favour and I am chuffed!.
Good Luck to you both!.
Doug. (dumbhead!)

Thanks Doug. Just for the record, there is a lingering idea around which
suggests that tomatoes "cannot be frozen". That is based mainly on the
fact that they lose texture in the process, thus are not suited to fresh
eating. They are excellent for all catering purposes though, and they
don't lose any of their flavour in the freezer.
--
Alan & Joan Gould - North Lincs.

Mike Lyle wrote:

[-]


A & J will probably give you better instructions than I could: I just
chuck 'em in bags and sling the bags in the freezer! But a warning
about bottling, in case you didn't know: these days it seems to be the
official wisdom that amateurs shouldn't bottle vegetables because we
can't guarantee to keep the temperature high enough for long enough to
kill any microbes. If you're bottling fruit with sugar this doesn't
apply in the same way.

I'd like to hear from anybody who knows more about this.

It depends on whether or not the acid content of the vegetables/recipe
is sufficiently high to block reproduction of _Clostridium_. If it
isn't, then you'll need to process in a pressure cooker at the time and
pressure recommended for that food/jar size.

rec.food.preserving is that way ----

They're helpful and know an awful lot about it, although I do wonder
whether the USDA goes over the top on some things -- it seems they now
recommend all jams, etc be processed in a boiling water bath after you
put the lids on. I can understand this is needed if the sugar content is
reduced, but surely not for full-sugar traditional recipes cooked to
setting point.


regards
sarah

--
NB. Note change of *usenet* email address:
'amitiel.demon.do.uk' will soon cease to function.
My other email address will remain valid.
Think of it as evolution in action :-)

"Alan Gould" wrote in message
...
In article , Pen Phill
writes
Hi all
I usually pull or cut off the side shoots on my tomato plants until they
are
about 5 trusses high at which point I nip out the growing tops but in
some
varieties the ends of the trusses themselves start to shoot beyond the
fruit
forming further branches if left.. Should I cut these off as well?

Phil
Taking off those additional shoots is more or less optional depending on
your style of plant management and cropping requirements. We take ours
off because we feel that 5 trusses is enough for the plant to do and the
extra fruits would come at a time of glut and after we have frozen all
we wish to.
--
Alan & Joan Gould - North Lincs.

********
Dear Alan and Joan,
Yet again my enthusiasm for tomato growing has exceeded our ability to scoff
all the proceeds.
(They are at present just now top-snipped @ five trusses), it is apparent
I've overplanted - again. and even though a couple of needy relations of
good report (They clean our house for us each week, Bless 'Em.), always get
a few bagsful, It will leave me with a surplus.
I have been hoarding a few jamjars and promising myself I will preserve some
this year, - ( 'cos I like tomatoes, ) -for the first time in my life.
However, your post saying you can freeze them interests me quite muchly.
Please do me a favour and jot down a stage-by-stage routine for the freezing
of tomatoes, either on the N.G. or E/mail.
I would appreciate your kindness in this matter..
Kindest thoughts to you and your family.
Doug.
********