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Gourmet Sauces, Gluten and MSG-Free - Recipes - Gourmet made easy
2B Seeds is looking to give back and follow their family's tradition in a very BIG way by offering a package of Free Tomato Seeds to all whom are unemployed or in need of providing food for their family. A nominal shipping and handling fee is required to receive the free tomato seeds, and this offer remains valid only while supplies last.
to offset the shipping and handling fees. You will receive 15 X 2 = 30 Seeds. ($5.00 in Free Seeds.)
Tomato Seeds produce tomatoes with a uniform shoulder color and consistently good taste. The 10-14 oz red fruit can be grown staked, caged or as a bush type. Indeterminate. 75 days to harvest.
WE WANT YOU TO BE SUCCESFUL WITH YOUR TOMATO SEEDS
Some gardeners transplant their tomatoes soon after the soil is prepared for the spring garden.,Be prepared to cover early set plants overnight to protect them from frost. For best results with very early plantings, consider black plastic mulch and floating row covers for heat accumulation and frost protection. For best results with minimal risk, plant when the soil is warm, soon after the frost-free date for your area.
The space that will be required depends upon the growth pattern of the variety and method of culture. Space dwarf plants 12 inches apart in the row, staked plants 15 to 24 inches apart and trellised or ground bed plants 24 to 36 inches apart. Some particularly vigorous indeterminate varieties may need 4 feet between plants and 5 to 6 feet between rows to allow comfortable harvest room.
Apply starter fertilizer when transplanting. Hoe or cultivate shallowly to keep down weeds without damaging roots. Mulching is recommended, especially for gardeners who wish to maintain their plants for full season harvest. Black plastic or organic materials are suitable for mulching. Delay application of organic materials until after the soil has warmed completely in early summer so that growth is not retarded by cool soil temperatures early in the season.
Side-dress nitrogen fertilizer (ammonium nitrate) at the rate of one pound per 100 feet of row (equivalent to 1 tablespoon per plant) after the first tomatoes have grown to the size of golf balls. (If ammonium nitrate is not available, use 3 pounds of 10-10-10 fertilizer.) Make two more applications 3 and 6 weeks later. If the weather is dry following these applications, water the plants thoroughly. Do not get fertilizer on the leaves.
Tomatoes should be firm and fully colored. They are of highest quality when they ripen on healthy vines and daily summer temperatures average about 75°F. When temperatures are high (air temperature of 90°F or more), the softening process is accelerated and color development is retarded, reducing quality. For this reason, during hot summer weather, pick your tomatoes every day or two, harvest the fruits when color has started to develop and ripen them further indoors (at 70 to 75°F). On the day before a killing freeze is expected, harvest all green mature fruit that is desired for later use in the fall. Wrap the tomatoes individually in paper and store at 60 to 65°F. They continue to ripen slowly over the next several weeks. Whole plants may be uprooted and hung in sheltered locations, where fruit continues to ripen.
Fresh Garden Salsa
This coarse textured salsa is more of a relish or Pico de Gallo. The ingredients can be finely diced or use a medium for chunky salsa. Serve with traditional tortilla chips or use as a side dish with grilled meat, or anywhere you want a bright, tart, savory accompaniment.
To Can Tomatoes
Tomatoes are an intermediate acid food. To make them acid enough for canning in a water bath canner or pressure canner, lemon juice (2 tablespoons/quart), vinegar (4 tablespoons/ quart) or citric acid (1/2 teaspoon/quart) must be added. Use half the amount of acid for pint-size jars.
Acid can be added directly to the jars before filling with the tomatoes. Vinegar tends to change the flavor; lemon juice actually produces the best results. Fresh or bottled lemons can be used. If the additional acid makes the produce taste too acidic for you, add a pinch of sugar to each jar to offset the taste.
Green tomatoes are more acid than ripened tomatoes and can be canned safely using any of the following directions. Select only disease-free, preferably vine-ripened, firm fruit for canning. Two and a half to three and a half pounds of fresh tomatoes will yield one quart of canned tomatoes.
Tomatoes can be raw or hot-packed. All tomato products must be processed in a water bath canner. Processing times vary depending on the form (whole, crushed, or juiced) of the tomatoes being canned and the jar size (pints or quarts) and whether a hot-pack or raw-pack is used.
You can combine fast-maturing varieties with mid and late season, but wait until any danger of frost has passed to transplant your tomatoes.
USDA Hardiness Zone - First Frost Date - Last Frost Date
START INDOORS in a warm, well-lighted area at least 5-7 weeks before last the last frost. Sow Tomato seeds 1/4" deep in seed starting formula. Keep evenly moist. Tomato seedlings emerge in 5-8 days at 70° F. Prior to transplanting to the garden, accustom to outdoor conditions by moving to a sheltered place outside for a week.
The seedlings to stand 3-4" apart each way if left un staked; 2 1/2" apart each way if staked or grown in cages. Tomatoes need full sun and well drained soil. Did you know that the best time to transplant is on a cloudy day or in the morning or evening hours when the sun is not as intense? And water your tomato seedlings just before you are ready to transplant to help the root ball stay intact.
Water deeply once a week in dry weather. Cultivate or mulch to control weeds. A trick that we learned from a grower of Hydroponics Tomatoes was that in the absence of bees, he would flick the tomato flower with his index finger lightly, and this would help in the pollination process.
If you see cracking:
Both radical cracking (from the stem downward) and concentric cracking (around the stem) is caused when the plant takes up too much water too quickly. As tomatoes begin turning red, their skin becomes less flexible. Uneven watering or rain following a dry period encourages the plant to drink too quickly, thus cracking the fruit in a radical direction. Later in the season cool nights combine with uneven moisture will then cause the concentric cracking. The smallest like cherry tomatoes and tomatoes over 3" in diameter are most susceptible, as well as old varieties. Some of the new tomatoes that are crack resistant would be a Celebrity Tomato.
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