Indeterminate Tomatoes

Indeterminate Tomatoes
Folks buy seed and or transplants without fully understanding what they purchase at time, especially the inexperienced gardener. Then because of sufficient information they are either dissappointed in their experience or discouraged completely and get taken by mass production pretties, grown with questinable practices. I personally say take a chance, get your information from an experienced grower, and give it a go from seed. There is truly a sense of accomplishment in harvesting from plants you have grown yourself. Health benefits to you are un measurable in better quality, non-chemically tainted produce, the exersize of gardening, and the mental factor of your me time you get to spend with your 'Babies."
I hope everyone who reads my information appreciated the fact that I am trying to be as simple and understandable as possible. Good information is one thing but if it is spoken in a dialect the reader doesn't know their are not going to be able to process it.
My Main message : "Grow it yourself, there is a lasting positive effect to maintaining and growing a garden of any kind, but turning it into a productive food source, saves you money, makes you healthier, teaches children value, and may become a necessity in our ever waining economy."

Indeterminate Tomatoes (vine type tomatoes)
These plants continue to produce until a killing frost hits the plant.
This means they flower, set and ripen fruit all during the growing season. Busy things these guys so be sure to add adequate fertilizer and amendments when preparing your soil, and supply sufficient water.
They also require staking or trellising, these plants can get quite tall and leggy, anywhere from 5 feet to as much as 10 feet. Be prepared from the beginning with caging wires, stakes, whatever your methods.
These plants are not really agreeable in containers unless they are of good size, not simply because of the trellising habit, but larger plants and these especailly setting fruits it become a crutial factor with the watering, and properly adding amendments. Too much of the wrong fertilizer and you'll be looking at a pretty green plant with very low fruit set. Do it at the wrong time, all your blooms will drop.
Removal of suckers is not needed, but is done to keep a more uniform plant (a control factor).

Several types of Indeterminate tomatoes are: Big Boy, most Heirloom varieties, Cherry/grape types, Beef Master, Early Girl, and the like. This year we are growing several Heirloom types: Southern Belle and Black Prince, I am also trying a mix seed packet of heirloom beefsteak varieties, I just love them and I am planning to have a second planting on the go along with my Determinate varities, because our summer gets pretty brutal on the older plants, so I though a second planting shaded by the Sunflower end of our garden may benefit from being new plantings as well as a little shade to pull us through the fall.

Here is a picture of my youngest daughter enjoying a slice of a great heirloom type tomato, it weighed in at a little over 2 pounds. The tomato variety was Pink Capric., I also grew a Giant Belgium Pink and Kellogg Breakfast all were delicious large fruiting plants, great eaten fresh cut, and froze wonderfully.


How I freeze my tomatoes
I start freezing toward the end of the growing season, Choosing perfectily ripened fruit for best flavor.
I do not expect to put away more than we will probably eat in about 4-5 months.
Figure this by having recipies handy that you can use this type product for, We mainly use frozen tomatoes for soups and stews ans well as tomato sauces and chopped largely for adition to pasta dishes (where broken tomatoes do not matter in the presentation)

I start a pot of water boiling Medium sized will do I work with small amounts at a time.
Have your fruit clean and ready to be processed cut a small X in the bottom of the tomato skins (this help the water to loosen and make it easier for you to remove)
Be sure to have your other working items handy, Gallon or Quart Ziploc/Vaccuum baggies and a couple of bowls( if you are seperating tomato varities), and one for your tomato waste (don't forget to compost)
I drop about 5-6 tomatoes in at a time, and let them boil around for about 30 seconds, then I remove them with a slotted utencil to drain away excess moisture. I start skinning the first batch (be careful water inside the skins can be hot) I normally let them set in a collander over a bowl as I skin. I also use a small paring knife in case there are spots that may not have been loosened.
I usually have a few gallon bags 1 1/2 pounds of variety specific tomatoes and then I mix the rest just for interesting twisty spaghetti sauces.
I do allow then to sit for about 5 minutes after I am through with all the tomatoes I have to work with, then I drain, and force out as much air as I can, zip the zippy top until the very end then I stick in a straw and suck out the last of the air I can (I cannot afford a vaccuum packer...LOL)
Lay these tasty packages flat in your freezer it makes them easier to thaw in the future.
Some folks double bag, I do not see the purpose unles you have iffy Ziplocks for reducing a possible mess.

Tomatoes do not look pleasing when they come out of the deep freeze, but just remember your loving hands that prepped them and put them away for that cold rainy day. And cook them right up with your herbs and other fresh items. I assure you you will notice the difference in can sauces from then on.

I will also share my easy tomato sauce recipe, it is person specific to taste change it and make it yours.
I use one 1 1/2 lb bag of frozen tomatoes (roma or mixed)
salt and pepper to taste
1/4c fresh minced Parsley (1Tbsp dried)
1 Tbsp fresh ot jarred Garlic, minced
a nice fresh handful of Basil minced (2 tsp dried)
about 2 tsp Oregano (dried)
I usually put is a little sage if meatballs are going to be used (sage helps the bdy to assimilate meat)
1/2 sweet onion cut in half and sliced superthin

I normally pull my tomatoes and let them set in a bowl of little warmer than room tem water just as long as it take for me to prepare my other ingredients.
I also keep a small cup of water beside the stove in case My tomatoes don't start releasing their liquids quick enough.
I start my pan with a little bacon grease (2Tbsp), and add my onions.
I allow then just a minute to themselves in that flavorful oil before I add my frozen tomatoes. (yes right out of the bag)
The onions remain cooking as the liquids fromt he tomatoes stare to come back and there is usually not a lot of need for stirring at this point but don't leave it and scorch your onions. If your tomatoes are stil pretty intact add just a little water, just a few tbsp at a time to save the onions and create a little steam.
You will start to see the tomatoes soften and melt into the pot, stir things around as needed.
When my tomatoes are nice and melty in the pot, releasing their liquids and becoming very flat I add my pepper and oregano at this point I do add just about 1 oz olive oil good stuff for flavor.
This willnow set and simmer on med heat for about 30 minutes, then add in your other herbs and garlic, cook for another 10 minutes and it should now be ready for you to take off the heat for a few minuted and take a potato masher or handhelp electric blender to it. ( If using the electric blender be extra careful not to splash and burn yourself or anyone around you.)
Set it back on the heat on a med/low simmer until it reduces ( you will notice the ring on the inside of the pot as well as the current level of the sauce) I like to let mine reduce about 1 inch downin the pot, if you like it different by all means do it more of less depending on your taste.
Taste your sauce, if it needs salt add it, if not serve it up.
Allow for at least 45 minutes when cooking from beginning to finish I usually start about 1 1/2 hours before.

This sauce is especially wonderful if you add it to a plate of pasta with seafood, we have served it with liguini with prawns, and I plant to give it a go with a little lobster tail in it maybe, cook the sauce with the shell a while to extract all the seas yumminess.
Eat Healthy, Have a great Day ~v