Backyard Aquaponics
A place to discuss aquaponics

Its in stubbie bottles and is the food acid preservative with added spices. Usually found near the tomato sauce in the supermarkets.

Dad freezes his excess (the skin thaws first and slips off for cooking later)

after bottling passata and making paste
and sun drying on a fly wire screen hung from the washing line with a flap of fly wire over the top to keep flys off......... just add salt .

gazza, door closed. but my oven is electric, non fan forced.

mantis, went with apple cider vinegar on this batch, still got heaps of matos left tho, ill keep my eye out for that sauce

"Seems to be that time of year again when all of sudden you have more tomatoes than you know what to do with. "


I'm jealous, my garden froze out weeks ago.

Wow thats hard for me to comprehend, the lowest temp we got this winter was about 1 celcius, and ive never even seen snow

we get several sub zeros a year. frozen grass etc.

about a month ago I couldnt pick the tomatoes fast enough, but now since we have been getting hot weather they have slowed down a bit, do they need more food when it gets hot?

When temps consistently stay above a certain point (around 90 degrees F in my observation), the blossoms don't pollinate. Usually they just wither up and fall off. The same thing happens with peppers. It can be kind of frustrating watching the plants grow all summer, and never set any fruit. However, your efforts in keeping the plants alive during the heat will be rewarded with a glut of fruit in the fall. That is, provided you have enough time for the fruit to mature and ripen before frost sets in.

Too many tomatoes. You poor bugger . I wish I had your problem. The fruit flies here make sure I don't have that problem.

If I could grow heaps of tomatoes I'd be making my own tomatoe sauce bases and preserving using hot water bath or pressure cooker.

canned one batch of green tomato pickle a couple of days ago using apple cider vinegar which looks and tastes pretty good, then found the wilds eze sauce this morning so ill have a go with that today.

I think you will find that the extra spices in the ezesauce will give more flavour

Do you find this recipe has enough liquid? Most others seem to use around a litre of vinegar... Im only doing small batches (about 2 kg of tomatoes) so should only need 1/4 to 1/2 a bottle of the ezesauce, maybe 100ml

The first step in the recipe of salting the sliced toms overnight draws out a lot of liquid. Cant remember the batch size I used but I would have put the whole bottle in

My response is you must not have set the salt shaker on the edge of the GB like I do. Not much excess that way.

When I lived in St Croix we had a avocado tree about 15 feet across. We put a salt and pepper shaker on the porch rail and a knife and spoons. For three weeks we ate our fill of the best avocados ever. I nearly turned green but it was worth it.

Yep, can't beat avo's... I haven't eaten butter or margarine in months, but down an avo every day or two, nothing better on bread...