Re: Mater ?????
[Re: MikeC]
#7152947
01/24/21 08:34 PM
01/24/21 08:34 PM
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Joined: Jan 2007
Posts: 25,592 Georgia
warrior
trapper
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trapper
Joined: Jan 2007
Posts: 25,592
Georgia
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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
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Joined: Jun 2010
Posts: 3,297 Ontario, Canada
slydogx
trapper
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trapper
Joined: Jun 2010
Posts: 3,297
Ontario, Canada
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I like a hybrid roma variety called "supremo" for sauce. Very high yielding and excellent flavor
Just happy to be here.
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Re: Mater ?????
[Re: Jackdale]
#7153142
01/24/21 10:22 PM
01/24/21 10:22 PM
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Joined: Aug 2008
Posts: 5,538 fayette,al.
grisseldog
trapper
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trapper
Joined: Aug 2008
Posts: 5,538
fayette,al.
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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
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Re: Mater ?????
[Re: il.trapper]
#7153259
01/24/21 11:30 PM
01/24/21 11:30 PM
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Joined: Jan 2007
Posts: 25,592 Georgia
warrior
trapper
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trapper
Joined: Jan 2007
Posts: 25,592
Georgia
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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
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Joined: Jul 2017
Posts: 1,795 IA
teepee2
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trapper
Joined: Jul 2017
Posts: 1,795
IA
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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.
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Re: Mater ?????
[Re: il.trapper]
#7153680
01/25/21 12:21 PM
01/25/21 12:21 PM
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Joined: Mar 2013
Posts: 17,026 Fredonia, PA.
Finster
trapper
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trapper
Joined: Mar 2013
Posts: 17,026
Fredonia, PA.
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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.
I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
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