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Tomato "Mato"
Lycopersicon esculentum L.
1.70€
Ex Tax: 1.40€
Ex Tax: 1.40€
Tomato "Mato".
Determinate, low-growing variety, intended for growing under film covers. From 6 to 10 fruits are formed in a small brush.
The fruits are flat-round, bright red, weighing 90-100 g. Early ripening: from sowing to the beginning of ripening 110-120 days.
Resistant to brown spot. Tolerates transportation well.
Determinate, low-growing variety, intended for growing under film covers. From 6 to 10 fruits are formed in a small brush.
The fruits are flat-round, bright red, weighing 90-100 g. Early ripening: from sowing to the beginning of ripening 110-120 days.
Resistant to brown spot. Tolerates transportation well.
Salting tomatoes.
For salting, it is recommended to take small or medium-fruited tomatoes, with thick skin, and fleshy. Red and pink tomatoes are usually pickled in barrels with a capacity of 25-50 liters, brown ones - 100-150 liters. The strength of the brine depends on the degree of ripeness of the fruit. Green, small brown and pink tomatoes are poured with 6% brine (62 g of salt per 1 liter of water).
Red tomatoes should be pickled on the day of harvesting, while brown and green tomatoes can be stored for 2-3 days before pickling.
Wash the tomato fruits, place them in prepared containers, layer them with spices, fill them with brine and keep them at a temperature of +18+20°C for no more than one day, then transfer them to a cold place. Will be ready in a week.
Ingredients: 10 kg of tomatoes, 105 g of fresh dill, 10 g of fresh hot pepper, 40 g of parsley and celery leaves, 100 g of black currant leaves.
