Big, round and red (or orange or yellow) and juicy. They are now ready for harvest. Do you can them, freeze them (that is after you've eaten all your mouth can take)? Some people swear that freezing them is the way to go. However, I believe canning is the way to go. They retain their sweetness longer and taste as though they've come straight from the vine. If I freeze them for more than a month they seem to develop a tart taste to them. Canning certainly takes more effort, but come November, when the only tomatoes that you'll be able to get are ones from the store, you'll appreciate the sweetness of your canned tomatoes just that much more. Canned tomatoes make a much better spaghetti sauce in my opinion than commercially canned tomatoes.
After harvest, when cleaning the refuse from your garden, pull the plants, bag them and remove them from your area. Do not compost them as they have probably got disease on them and will ruin the compost.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment