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Old 07-13-2018, 02:54 PM
 
Location: Nantahala National Forest, NC
17,396 posts, read 3,537,755 times
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Quote:
Originally Posted by Gatopescado View Post
Found some of those horrible hornworm caterpillars last night! Primarily on my pepper plant, which is nearly destroyed, but I knew they would be on the tomato's, too.

I dusted them this morning, and you should see the little buggers dropping dead and dying off my poor plants! They were all (except one) too small to really find, and they would have wiped my plants out.

Glad I got to them early. I owe the pepper plant for the "heads up".
Oh you DO owe the pepper...! Saved tomatoes from those voracious eaters....
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Old 07-14-2018, 06:10 AM
 
Location: Boydton, VA
2,093 posts, read 2,694,568 times
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Picked 120+ pounds of various tomatoes yesterday....destined for sauce. My method for sauce making is to run the tomatoes thru the VitaMix, and pour into large pots, then let sit overnight to let the pulp separate from the liquid (a least 30% water)...pulp rises to the top. I then siphon off and discard the green tinted water and process the pulp....no boiling for hours to reduce the liquid to a thick consistency.
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Old 07-15-2018, 12:54 PM
 
163 posts, read 238,586 times
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So excited for these, many are new varieties I've been dying to try, some are last years favorites.
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Old 07-15-2018, 02:43 PM
 
Location: South Carolina
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Originally Posted by yip812 View Post

So excited for these, many are new varieties I've been dying to try, some are last years favorites.
those look good . one looks like a green zebra is it ?
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Old 07-15-2018, 02:45 PM
 
Location: South Carolina
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Quote:
Originally Posted by gemstone1 View Post
Picked 120+ pounds of various tomatoes yesterday....destined for sauce. My method for sauce making is to run the tomatoes thru the VitaMix, and pour into large pots, then let sit overnight to let the pulp separate from the liquid (a least 30% water)...pulp rises to the top. I then siphon off and discard the green tinted water and process the pulp....no boiling for hours to reduce the liquid to a thick consistency.


I still like the boiling method cause it makes the house smell good . sorry I think there is nothing better than the smell of tomatoes cooking down yummy .
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Old 07-15-2018, 03:10 PM
 
Location: LI,NY zone 7a
2,189 posts, read 987,303 times
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Alright, food fight!
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Old 07-15-2018, 04:32 PM
 
163 posts, read 238,586 times
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Quote:
Originally Posted by phonelady61 View Post
those look good . one looks like a green zebra is it ?
No, none are Green Zebra. In this box, there are: Mocha Splash (a potato leaf version of Chocolate Stripes), Girl Girl's Weird Thing, Captain Lucky, Bear Creek, Roma, and that bright green one upside down in the middle is Cherokee Green, my favorite from last year. It's just about ripe.
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Old 07-15-2018, 04:40 PM
 
163 posts, read 238,586 times
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I like to roast them whole before making sauce. Less chance of me scorching the bottom of the pan, and they get really flavorful. Someone suggested to me a couple years ago to do this in a charcoal grill outside. Might try it this year.
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Old 07-16-2018, 12:02 PM
 
Location: South Carolina
13,105 posts, read 17,640,353 times
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Quote:
Originally Posted by yip812 View Post
I like to roast them whole before making sauce. Less chance of me scorching the bottom of the pan, and they get really flavorful. Someone suggested to me a couple years ago to do this in a charcoal grill outside. Might try it this year.

thanks for the tip I might have to try that .
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Old 07-17-2018, 05:56 AM
 
Location: Boydton, VA
2,093 posts, read 2,694,568 times
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"I still like the boiling method cause it makes the house smell good ".... oh, I still have to boil down, but not to the extent I would have, had I not first extracted all of the water. From those 120 pounds of tomatoes, I'd say I siphoned off at least 3 gallons of water....

Regards
Gemstone1
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