Canned tomatoes are not always successful and in the process of cooking they often crack or turn into mush. To prevent this from happening, you need to know which tomatoes are suitable for canning and which are not.

FoodOboz editors share useful tips on how to choose the right tomatoes for canning, so that they do not turn into mush in the cooking process. The tips were published on the page "Vsip Pertsyu" in Facebook.

Size

Small ones look beautiful in a salad, and giant ones can be considered profitable for growing. For canning, it is better to use tomatoes of medium and small size. Large ones will be suitable for making ajika.

Flavor

Can be very sweet, can be very sour, can be a mix. And of course that in different dishes or for canning you need different kinds.

Number and size of seeds and structure

There are tomatoes that have almost no seeds, only a fleshy filling. Choose firm tomatoes for canning if you will be canning them whole.

Also on OBOZREVATEL you can read the recipes:

• Pickled tomatoes
• Pickled tomatoes with horseradish
• Sauerkraut tomatoes in a day