Understand Tomato Ripening for Sauce
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WOW! Tomato harvest 2017! CHALLENGE TO MY VIEWERS STOP WASTING GET CHICKENS!
What happens here
The presenter introduces different tomato varieties, including German Johnson, Big Boy, Beef Eater, Better Boy, and Roma tomatoes. He explains that for sauce-making, especially when processing in large batches, it's best to pick tomatoes when they are just beginning to show color rather than waiting until they are fully red ripe. Fully ripe tomatoes left on the vine can quickly rot or spoil, especially in warmer temperatures. Picking them slightly under-ripe allows them to finish ripening indoors in a controlled, cooler environment, which is crucial for successful canning and sauce preparation.
Goal: Learn why picking tomatoes that are not fully red ripe is beneficial for making tomato sauce, particularly for preserving quality and preventing spoilage.
Tools and materials
- Big Boy Tomato
- German Johnson Tomato
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