Cultivation

Canning and Pickling of Tomatoes

Solanum lycopersicum L. var. lycopersicum

A technological process for processing tomatoes that requires the selection of varieties with dense flesh, thick walls, and firm skin to maintain fruit integrity during heat treatment or lactic acid fermentation.

In the reference 49 varieties crop Tomato, where this is mentioned in the description.

The suitability of tomatoes for whole-fruit canning and pickling is determined by morphological parameters of the fruits, such as low weight, flesh density, and skin strength resistant to cracking when heated. A critical factor is the calcium content in cell walls, which provides fruit firmness and prevents their degradation during storage.

Technologically, tomato pickling is based on lactic acid fermentation using brine and the addition of aromatic seasonings. In canning, which involves sterilization in hermetic containers, calcium chloride is often used to maintain the structural integrity of tissues and prevent the fruit from turning into a pulp.

General information about the subject — on the page Canning and pickling.

Sources8

Varieties of Tomato mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.