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Mater ????? #7152635
01/24/21 06:01 PM
01/24/21 06:01 PM
Joined: Dec 2006
Posts: 2,269
West Central Illinois
I
il.trapper Offline OP
trapper
il.trapper  Offline OP
trapper
I

Joined: Dec 2006
Posts: 2,269
West Central Illinois
Gonna start my maters from seed this year. First time doing so. Peppers and a few others to.

Question is, what are the best mater for making sauce, pizza sauce, spaghetti sauce and ketchup with?

I usually grow better boys, beef steak, a yellow mater that I can't think of the name right now, and wanting to try raising the pink Brandywines.

I have not had the best of luck using any of those for sauces. Looking for advice from folks who have experience.

Re: Mater ????? [Re: il.trapper] #7152643
01/24/21 06:05 PM
01/24/21 06:05 PM
Joined: Dec 2013
Posts: 256
Montana
J
Jackdale Offline
trapper
Jackdale  Offline
trapper
J

Joined: Dec 2013
Posts: 256
Montana
Roma's are really good for sauces. Also any variations labeled as paste tomatoes in see catalogs. Roma's are tough to beat though

Re: Mater ????? [Re: il.trapper] #7152651
01/24/21 06:08 PM
01/24/21 06:08 PM
Joined: Jan 2007
Posts: 3,960
Northern Nevada
B
Bob Offline
trapper
Bob  Offline
trapper
B

Joined: Jan 2007
Posts: 3,960
Northern Nevada
Amish paste tomatoes


"I have two guns, one for each of ya."
Re: Mater ????? [Re: il.trapper] #7152661
01/24/21 06:19 PM
01/24/21 06:19 PM
Joined: Jan 2007
Posts: 25,424
Georgia
warrior Offline
trapper
warrior  Offline
trapper

Joined: Jan 2007
Posts: 25,424
Georgia
Try Opalka, a polish paste type with great flavor. The first set of fruit always get blossom end rot no matter what and will be the only mater in the garden to do so but it'll shrug it off and bear heavy until frost. It's always one of my first to set fruit and second to last to play out. Seems to be resistant if not immune to the brights that take out others.


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Re: Mater ????? [Re: il.trapper] #7152684
01/24/21 06:26 PM
01/24/21 06:26 PM
Joined: Jan 2007
Posts: 25,424
Georgia
warrior Offline
trapper
warrior  Offline
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Joined: Jan 2007
Posts: 25,424
Georgia
Some of your peppers, most notably any of the habenero types, will need a heat pad to germinate. Also a peroxide soak seems to help some of the really hard to start types.

If you use the trays with the clear tops remove the tops as soon as you get the seed leaves fully open, otherwise excess humidity can lead to dampening off issues. I also like to get a small fan on them to get some strength in the stems from the vibration. This is for all my starts.


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Re: Mater ????? [Re: il.trapper] #7152692
01/24/21 06:30 PM
01/24/21 06:30 PM
Joined: Oct 2011
Posts: 2,786
Western Shore Delaware
SJA Offline
trapper
SJA  Offline
trapper

Joined: Oct 2011
Posts: 2,786
Western Shore Delaware
Purple Cherokees. :-)


"Humans are the hardest people to get along with."
Dr. Phillip Snow
Re: Mater ????? [Re: il.trapper] #7152708
01/24/21 06:35 PM
01/24/21 06:35 PM
Joined: Mar 2020
Posts: 62
Michigan
O
otterc Offline
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otterc  Offline
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O

Joined: Mar 2020
Posts: 62
Michigan
We make 80 quarts a season. Use a mixture of beef steak and roma.

Re: Mater ????? [Re: il.trapper] #7152709
01/24/21 06:35 PM
01/24/21 06:35 PM
Joined: Jan 2007
Posts: 25,424
Georgia
warrior Offline
trapper
warrior  Offline
trapper

Joined: Jan 2007
Posts: 25,424
Georgia
Cherokee Purple is my favorite slicer/beefsteak type. Mortgage Lifter is my most productive beefsteak type.


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Re: Mater ????? [Re: il.trapper] #7152756
01/24/21 07:03 PM
01/24/21 07:03 PM
Joined: Feb 2009
Posts: 442
EC Indiana
M
MikeC Offline
trapper
MikeC  Offline
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Joined: Feb 2009
Posts: 442
EC Indiana
Been using Sheboygan and Opalka the last few years. Get the seed from Totally Tomatoes. Have tried all of the paste tomatoes they sell over the years. Lot's of good ones but these two get very large and are real meaty. Put up over 100 quarts every year, usually cook the juice down to about 60% for thickness. San Marano have the best flavor but they are smaller, more like a Roma and I hate picking small tomatoes when you need 35 buckets. Mike

Re: Mater ????? [Re: il.trapper] #7152768
01/24/21 07:07 PM
01/24/21 07:07 PM
Joined: Feb 2009
Posts: 442
EC Indiana
M
MikeC Offline
trapper
MikeC  Offline
trapper
M

Joined: Feb 2009
Posts: 442
EC Indiana
Warrior,
Try a handful of gypsum around each plant. Stops the blossom end rot, haven't had any problems since I started using it. Mike

Re: Mater ????? [Re: il.trapper] #7152802
01/24/21 07:24 PM
01/24/21 07:24 PM
Joined: Mar 2018
Posts: 3,121
Pa.
B
Bigbrownie Offline
trapper
Bigbrownie  Offline
trapper
B

Joined: Mar 2018
Posts: 3,121
Pa.
Roma’s for me.

Re: Mater ????? [Re: MikeC] #7152862
01/24/21 07:51 PM
01/24/21 07:51 PM
Joined: Dec 2006
Posts: 62,658
Minnesota
330-Trapper Offline

trapper
330-Trapper  Offline

trapper

Joined: Dec 2006
Posts: 62,658
Minnesota
Originally Posted by MikeC
Been using Sheboygan and Opalka the last few years. Get the seed from Totally Tomatoes. Have tried all of the paste tomatoes they sell over the years. Lot's of good ones but these two get very large and are real meaty. Put up over 100 quarts every year, usually cook the juice down to about 60% for thickness. San Marano have the best flavor but they are smaller, more like a Roma and I hate picking small tomatoes when you need 35 buckets. Mike

holy Tomato


NRA and NTA Life Member
www.BackroadsRevised@etsy.com




Re: Mater ????? [Re: MikeC] #7152947
01/24/21 08:34 PM
01/24/21 08:34 PM
Joined: Jan 2007
Posts: 25,424
Georgia
warrior Offline
trapper
warrior  Offline
trapper

Joined: Jan 2007
Posts: 25,424
Georgia
Originally Posted by MikeC
Warrior,
Try a handful of gypsum around each plant. Stops the blossom end rot, haven't had any problems since I started using it. Mike


Done that. The soil is as perfect as I can get it for tomatoes. No ber on any other tomato, I assume it's something unique to how Opalka takes up calcium early on.


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Re: Mater ????? [Re: il.trapper] #7152964
01/24/21 08:42 PM
01/24/21 08:42 PM
Joined: Jun 2010
Posts: 3,292
Ontario, Canada
S
slydogx Offline
trapper
slydogx  Offline
trapper
S

Joined: Jun 2010
Posts: 3,292
Ontario, Canada
I like a hybrid roma variety called "supremo" for sauce. Very high yielding and excellent flavor


Just happy to be here.
Re: Mater ????? [Re: Jackdale] #7153142
01/24/21 10:22 PM
01/24/21 10:22 PM
Joined: Aug 2008
Posts: 5,536
fayette,al.
G
grisseldog Offline
trapper
grisseldog  Offline
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Joined: Aug 2008
Posts: 5,536
fayette,al.
Originally Posted by Jackdale
Roma's are really good for sauces. Also any variations labeled as paste tomatoes in see catalogs. Roma's are tough to beat though

This ^^^^
Burpee has some very large Roma and paste tomatoes

Re: Mater ????? [Re: il.trapper] #7153156
01/24/21 10:29 PM
01/24/21 10:29 PM
Joined: Dec 2006
Posts: 2,269
West Central Illinois
I
il.trapper Offline OP
trapper
il.trapper  Offline OP
trapper
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Joined: Dec 2006
Posts: 2,269
West Central Illinois
I was thinking of the purple Cherokees and Opalkas. So will most likely try them.

Warrior, I won't plant any pepper with heat. None of us eat them. Some sweet peppers is all I ever grow.

However, what is this peroxide soak you speak of? Never heard of it. Is it for all/most seedlings? Or just some peppers?

Re: Mater ????? [Re: il.trapper] #7153209
01/24/21 10:57 PM
01/24/21 10:57 PM
Joined: Jan 2007
Posts: 2,108
mo.
N
nate Offline
trapper
nate  Offline
trapper
N

Joined: Jan 2007
Posts: 2,108
mo.
Arkansas travelers, are very good and way good producers. Rutgers very good and decent producers. Also the beast (Monsanto) haven't got there paws in the pot.

Re: Mater ????? [Re: il.trapper] #7153259
01/24/21 11:30 PM
01/24/21 11:30 PM
Joined: Jan 2007
Posts: 25,424
Georgia
warrior Offline
trapper
warrior  Offline
trapper

Joined: Jan 2007
Posts: 25,424
Georgia
The peroxide soak is for those pepper varieties that are difficult to get started. Usually the chinesis types, most of those are habenero or other south american types. 24-48 hours in peroxide prior to planting. Many require special starter mix and heat as well.
I'm not really a chile head but I do like quite a few warm to hot peppers. I grow cowhorn for vinegar pepper sauce, sport, jalapeño M and fooled you hybrid, ancho L, hot banana, golden greek and pepperocini, aji dulce and bolivian rainbow. Plus I usually have a few others as well.

All of your common sweets are annum types and don't need any special care or tricks to get sprouted, though heat is always nice if the room is cool.


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Re: Mater ????? [Re: grisseldog] #7153642
01/25/21 11:50 AM
01/25/21 11:50 AM
Joined: Jul 2017
Posts: 1,790
IA
T
teepee2 Offline
trapper
teepee2  Offline
trapper
T

Joined: Jul 2017
Posts: 1,790
IA
Originally Posted by grisseldog
Originally Posted by Jackdale
Roma's are really good for sauces. Also any variations labeled as paste tomatoes in see catalogs. Roma's are tough to beat though

This ^^^^
Burpee has some very large Roma and paste tomatoes

Burpee Big Mama is a large paste tomato with a very good yield. they do have a tendency to bottom end rot, but gypsum or calcium if you can find it takes care of the problem fairly well.

Re: Mater ????? [Re: il.trapper] #7153680
01/25/21 12:21 PM
01/25/21 12:21 PM
Joined: Mar 2013
Posts: 16,988
Fredonia, PA.
Finster Offline
trapper
Finster  Offline
trapper

Joined: Mar 2013
Posts: 16,988
Fredonia, PA.
Originally Posted by il.trapper
Gonna start my maters from seed this year. First time doing so. Peppers and a few others to.

Question is, what are the best mater for making sauce, pizza sauce, spaghetti sauce and ketchup with?

I usually grow better boys, beef steak, a yellow mater that I can't think of the name right now, and wanting to try raising the pink Brandywines.

I have not had the best of luck using any of those for sauces. Looking for advice from folks who have experience.

I use Roma's for sauces. The sammich maters have too much water in them and I have found that my sauce gets so acidic with those types that it ruins it. I have stuck with Roma's the past few years and have much higher quality sauces.


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