The best varieties of tomatoes for pickling in barrels and canning: with photos and names

The difference between tomatoes for pickling

The product for preservation is selected according to a number of criteria:

small size, easily passing through the neck of the jar;
thick skin, pulp;
small seeds;
sweetish taste appearing due to an increased concentration of carbohydrates;
resistance to pathogenic microflora;
ability for long-term storage.

When planting several varieties on a site, pickling varieties are placed separately, which will eliminate confusion during harvesting.

What is the difference between processed tomatoes and other varieties?

Tomatoes for canning must meet a number of requirements:

be small (easily pass through the neck of the jar);
have dense skin and pulp, as well as small seeds;
characterized by a high content of carbohydrates (sugars);
be as resistant to pathogenic flora as possible;
ripen simultaneously in large batches or store well.

Experienced gardeners grow tomatoes of these varieties separately, allocating them a personal bed or part of a greenhouse. This allows you to control the condition of the plants, the ripening of fruits and not be tempted to pick off the target crop for lettuce.

Advantages of choosing seeds by planting region

To obtain high-quality fruits when harvesting, select seedlings according to the growing region. Plants bred for a dry climate with high air temperatures will not be able to actively grow and develop in the climatic conditions of the middle zone, even when planted in a greenhouse and following the watering and fertilizing regime. The volume of ovaries, the quality of the product will be reduced, the time to reach optimal maturity will be increased and the storage period will be reduced. Planting in a garden bed without additional covering is not safe. Low night temperatures will destroy the crop.

Recommendation! To obtain a full harvest, it is worth giving preference to zoned plant species that are adapted to specific climatic conditions.

Principle of seed selection

To obtain excellent tomato pickles, the seed material is chosen correctly:

Size. The bushes should produce vegetables that have the same shape, weight and characteristic features. This will simplify the process of forming a jar for preservation. When planning a whole-fruit placement of vegetables, choose a product weighing no more than 100 g, for example, Lady fingers or Cherry.
Maturation period. In addition to the period during which the tomatoes will be ready for harvest, the frequency of ripening is taken into account. For pickling, choose those varieties whose fruits will be ready for harvest at the same time. This simplifies the process of preparing for the winter.
Level of resistance to mold and mildew. This will reduce the likelihood of vegetables spoiling before harvest.

To select a variety for pickling and canning, take into account the characteristic features.

Note!

The best fruit will be one that has a thin but strong skin, through which the marinade penetrates well and the pulp is saturated with its taste properties.

The advantage of choice remains with pickling material with a high concentration of carbohydrates - sugar. This preparation will be 100% successful in terms of taste.

Main selection criteria

Evaluating the best varieties of tomatoes in winter harvesting technology plays an important role. The taste of tomatoes grown in open ground is much better than that of greenhouse varieties. This raises the question - at what time is it better to plant seedlings in open ground, and what varieties are suitable for pickling - early, mid-season or late? When choosing a tomato variety based on ripening time, you need to take into account climatic conditions and the optimal time for planting tomato seedlings in open ground so that the tomatoes have time to ripen.

From the above it follows that early and mid-ripening tomatoes have the best chance of ripening to a state of biological ripeness even in temperate latitudes with a short summer. Of course, you cannot do without using a greenhouse (semi-open) method of cultivation in the first half of the growing season, but it is better for tomatoes to spend the final phase of ripening under the sun, gaining the best taste inherent in their biological ripeness.

Mid-late and late varieties are better suited for cultivation in the southern regions of Russia. For gardeners living in the south, there are almost no problems with choosing the best varieties, since historically the cultivation of tomatoes in the country began in these areas. The best choice of pickling tomatoes is also determined by the climate, but more favorable, with a large number of warm and sunny days. More precisely, there are problems with choosing the best varieties of tomatoes, but they are of a different nature, and here you need to pay attention to the fight against plant diseases and their pests, since in a warm climate there is always a risk of losing the harvest precisely for these reasons.

Advice! The best predecessors of tomatoes and their neighbors in the area are cabbage, cucumbers, beets, carrots, and basil.

In a small plot, you can simultaneously grow an early harvest of tomatoes and late varieties of root vegetables and cauliflower. Basil, planted between rows of tomatoes, repels insects and is the best companion, as well as an excellent seasoning for pickling.

Varieties for northern regions

For cold-resistant varieties, the ripening period is important. When growing vegetables in regions where summers are short, you need to choose an early-ripening and ultra-early-ripening species that ripens simultaneously. This will allow you to harvest before frost sets in.

In northern regions where summers are short, disease-resistant types are grown. Fruits are susceptible to fungal diseases such as late blight and brown spot. They can destroy most of the product.

Purpose – production of lightly salted products or preservation. Key Features:

fast maturation – 90 days;
unpretentiousness to living conditions;
planting area - regions with an unstable climate, located in the northern and western parts of the country, including the Far East, Siberia, Leningrad region.

Here are the 11 best varieties:

Gull. An ultra-early variety with excellent-looking vegetables, round, regular in shape and medium in size. The pulp is of increased density, and the skin has a rich red color.
F1 doll. The fruits are round, pink, weighing up to 200 g.
Fun. This is an original type of plant that produces oblong-shaped tomatoes within 3 months from the moment the first sprout sprouts. The bushes are average. Height ranges from 70-100 cm, depending on the growing location. In a greenhouse, the plant grows and develops more actively.
Gina. A distinctive feature is abundant fruiting, tomatoes up to 300 g. The harvest is tasty and aromatic. The skin is dense.
Far North. Sings in just 85 days. Friendly maturation. Tomatoes 60-70 g.
Don Juan. The fruits are oblong. There is a long storage period, during which the taste properties are not lost.
Children's sweetness. The product has a sweet, pleasant taste. The crop is medium-branched, growing up to 100 cm. When growing, pinching is required. The product is used in pickling, canning and juice preparation.
Aphrodite F1. Universal determinate hybrid variety. The maturity period occurs 80 days after planting on the ridges.
Benito F1. Fusarium-resistant hybrid variety. Fruit weight 130-140 g. The tomatoes are fleshy, plum-shaped.
Valentina. Drought-resistant and hardy. The fruits ripen at the same time. Tomatoes are resistant to cracking, and their weight reaches 80-100 g.
Explosion. Derived from White filling. The bushes are spreading. Anger sets in 100 days after transfer to the ridges.

The best pickling varieties of tomatoes

Fifty years ago there was no question of growing tomatoes in the conditions of Siberia or the Urals. Even for summer residents of the Moscow region, this vegetable was a dream or exotic. Breeders have done their best, and a huge selection of the best varieties and hybrids of tomatoes has appeared for these regions. Most of today's best varieties are multipurpose. Of course, fruits grown in open ground have better taste.

Considering the short Siberian summer, cool evenings in the Moscow region, growing tomatoes in the ground is a difficult but doable task. When selecting tomato seeds for pickling, it is better to focus on the following indicators:

The growing season is 75-90 days. With such a short ripening period, you can have time to harvest even in Siberia.
The height of the bushes is 30-60 cm. The logic in choosing standard, determinate and super-determinant plants for the risky vegetable growing zone is very simple: the less energy and time is spent on the development of the vegetative mass, the greater the likelihood of obtaining an early and healthy harvest. Of course, there are also very early greenhouse varieties of tomatoes, but we are also talking about the best taste of pickling varieties and hybrids.
Productivity. This factor is always important, and especially for these regions. If the temperature drops to a critical level of 8-100C, it is much easier to cover a small area of the plot to save the crop. Consequently, one of the important indicators is the mass of fruits per square meter.
Friendly maturation. This factor is also important when summer, with normal temperatures, lasts only 2.5–3 months, and often even the best varieties of tomatoes ripen during storage, collected from the garden. In addition, simultaneous collection of fruits for pickling is always better than fruiting extended over time: pickling or canning tomatoes one can a day is not the best harvesting method.

Tomatoes feel better at temperatures of 22-250C. When choosing a variety, timing of planting seedlings and available growing conditions, focus on local climate conditions, and not on agrotechnical characteristics.

Comment! Strict adherence to the recommendations of agronomists is good, but personal experience is always better.

Varieties for the middle zone and Moscow region

Hybrid types of tomatoes are often used in pickles. For the middle zone, you can combine several varieties with different characteristics in the beds.

The best varieties:

De Barao Red is a classic option for preservation. The culture is high-yielding and unpretentious. Suitable for greenhouse conditions. The height of the bushes is 200 cm. Vegetables weigh 120 g, elongated, which is optimal for the pickling procedure.
Adam's apple is a high-yielding species. Maturation is simultaneous. The fruits are small in size, round with a regular even contour, placed on complex tassels. The skin is smooth and dense. Subject to the conditions of maintenance and care recommendations, it is permissible to collect about 5 kg of product from 1 bush.
Adeline is a mid-early variety, planted in a garden bed without a greenhouse. The culture produces fruits that are not large in size, with an oblong shape. The surface is bright red and has a pleasant tomato aroma. The pulp is sugary and juicy. The advantage is that Adeline actively grows and develops even in unfavorable conditions, as it is resistant to diseases and pests.
Watercolors are planted outside the greenhouse. The variety is completely unpretentious and grows no more than 100 cm. Fruiting is good regardless of the season, and the tomatoes will be small, juicy and sweet, perfect for canning and making homemade juice.
Scarlet Mustang differs from other varieties in its original color and is placed in a greenhouse. The plant produces nice large fruits that resemble the shape of a pepper. Gardeners are noticing increased yield levels. To prevent the bushes from breaking, tie them to a support. It is used in pickling due to its unusual shape.
Countryman. Hybrid, has a carpal shape. The fruits are red, plum-shaped.
The amulet is grown in a greenhouse and in a garden bed without a greenhouse. Maturation – 120 days. The variety is characterized as a carpal and pickling variety with fruits shaped like a plum. The vegetables have a red skin and an average weight of no more than 100 g. They have been shown to be resistant to cracks during pickling.
Irina. Improved selection variety. Low-growing bushes, fruit weight up to 200 g.
The pickling delicacy has excellent characteristics and high yield. The bushes are small in size and planted in open ground. This type of vegetable does not require pinching. The disadvantage is the small yield and lack of resistance to late blight. The bushes are non-hybrid, determinate, standard and reach a height of no more than 1 meter. No support is required, and the ripening period is 100 days. Resistance to late blight and low yield of up to 3.5 kg are noted. Tomatoes are medium-sized, weighing 100 g, with an elongated shape reminiscent of a plum with a dense peel that provides protection from fungus and does not crack during pickling.
Alicante. Scarlet color of fruits of traditional shape. Resistant to fungal infections.

Note!

The fruits of all the described varieties are not large in size, have a convenient shape and have a skin of increased density, which ensures resistance to cracks during processing.

Characteristics of tomatoes

The manufacturer indicates all the necessary parameters of the variety (hybrid) on the seed packet. Description is more important than photo. Having carefully studied it, you can understand where it is necessary to grow this variety - a greenhouse, open ground, or both.

An important characteristic is the ripening period. It is used to determine the time of mass ripening of tomatoes. Late and mid-late varieties are better suited for harvesting. They store better, and you can slowly make delicious canned vegetables from them.

It is important to read the detailed description of the fruit:

weight;
size;
form;
color;
skin thickness;
purpose of use.

For example, it is better not to salt or marinate tomatoes for salad purposes. You can make juice, ketchup, and sauce from them. For whole-fruit canning, varieties with medium and small-sized tomatoes with dense pulp and strong skin are suitable. Large, sweet tomatoes are salted. To prevent tomatoes from spreading when salted, their pulp must contain a large percentage of dry matter.

Varieties for the southern regions

For the southern part of the country, there is also a selection of equally interesting types of tomatoes that can be grown for preparing preparations for the winter.

Well proven:

De Barao Orange. This variety is suitable for all types of pickles and preservation. Product weight 110 g; when ripe, the color turns deep orange. A non-standard bush can grow for a long time and there is no limit on its height, but it can be no more than 2 m. Therefore, it bears fruit almost until frost. During the growing process, they are tied to a support and formed into 2 stems. The average yield is 8 kg.
Donskoy F1. On the recommendation of the breeder, they are used in canning. Vegetables are round, large and weigh 100-120 grams. The peel is dense, the flesh is juicy, well absorbing the taste of the marinade. The plant does not grow more than 60 cm; maturation occurs in 95-100 days. This species was specially bred for the southern part of the country, and is also suitable for cultivation in Moldova and Ukraine.
Cheerful Gnome – mid-early. Growing will allow you to get vegetables in the form of a plum, and the weight does not exceed 80 g on bushes no more than half a meter. When they reach maturity they turn red. Cracking and crushing of fruits by the end of the growing season is excluded.
Ladies' man. A high-yielding, early-ripening species, which is grown in greenhouses, greenhouses and open beds. The bushes are large in size and require pinching and tying to a support. The 60 g product is elongated in shape with dense pulp and excellent taste.
Pinocchio produces cylindrical tomatoes with a peculiar spout and a sweet and sour taste. Weight is 150 g, the pulp is tender and homogeneous. It is suitable for home pickling. The skin does not crack when treated with boiling water and subsequent marinating.
Read also: Tasty, sweet and juicy tomatoes “Podsinsky miracle” - a gift from Minusinsk amateur breeders
Verlioka is early ripening, unpretentious in care with a high degree of productivity. The species is a hybrid, bred in laboratory conditions. Bushes up to one and a half meters high are covered with fruits of a dense, rounded structure. Mass ripening. Tomato weight is 90 g. Positive qualities - increased immunity to diseases that provoke a decrease in fruiting and occur mainly at the end of the season.
Summer resident is an actively fruit-bearing and ripening crop. Grows in a greenhouse and in a garden bed without the use of a greenhouse. The product is red in color, round in shape with a dense peel and uniform contours. A pleasant sweet and sour taste gives pickles unusual properties. Tomatoes reach a weight of 150 g.
Asvon F1. Necrops are dense tomatoes, weighing 70-90 g. Resistant to diseases.
Golden Fingers. This is an original option for pickling vegetables for the winter. Features: oblong shape, high level of fruiting, bright yellow skin, not large size. The peel is quite dense, which prevents cracks during preservation. The pulp is juicy, tasty with a sweetish aftertaste.
Banana legs are one of the best varieties among all yellow tomatoes intended for pickling for the winter. Features: rich shade of skin, unusual sweetish taste, which contains citrus notes. Ripening is smooth, and the fruits grow on large tassels.

On a note!

This is not the entire list of tomato varieties that can be used for canning, lightly salted pickling and pickling.

We have provided descriptions of the best options that can give excellent results and fully justify the effort. During the selection of varieties, the characteristics of daylight hours, air temperature, humidity concentration and diseases that can affect fruits and bushes with them are taken into account.

What's the difference?

If you think that tomatoes are not particularly different from each other, and therefore any fruit can be canned, you are seriously mistaken. Not just any. Tomatoes that are ideal for canning must meet a number of requirements. Namely:

they should be small so that they do not have to be forced into the neck of a glass jar;
their skin should be dense;
the seeds inside the tomato should be small;
ideal tomatoes for canning should contain an increased amount of sugar and have a correspondingly high carbohydrate content;
they should have increased shelf life and ripen on the bush as simultaneously as possible.

A mandatory requirement for tomato varieties that are considered the best for home preparation is increased resistance to pathogenic flora. Experienced gardeners recommend planting such varieties separately from the rest. This way, the growth of tomatoes for canning will be much easier to control, and the temptation to pick the fruits for a spring salad will be significantly lower.

Tomatoes marinated with garlic

Ingredients (per 1 liter jar)

Tomatoes 500 g
Garlic 2 cloves

For the marinade:

Water 2 glasses
Sugar 1.5 tbsp.
Salt 1/2 tbsp.
Table vinegar, 9% 1 tbsp.

How to cook

Wash the tomatoes thoroughly, put them whole in jars, pour boiling water over them and leave for 10 minutes.
I grate the garlic without a grater. You can finely chop or pass through a press.
I'm preparing the marinade. When the time comes, I pour the water into a ladle, add salt and sugar. As soon as it boils, add vinegar.
I put garlic in a jar with the tomatoes, pour hot marinade over everything and roll up the lids.

The best recipes for canning tomatoes

When you have selected the ideal size tomatoes, you can start canning. Depending on the spices and methods of seasoning vegetables, you can get completely different tastes even from the same variety of tomatoes.

Tomatoes with cumin and cloves

You will need (for a one liter jar):

Tomatoes (one and a half kg)
Vinegar (1 tsp)
Half tsp. cumin
3-4 peas of allspice
Salt
3-4 black peppercorns
Sugar
Several garlic cloves
Cloves (4 pcs.)
3-4 bay leaves

Cooking method:

Prepare the tomatoes for rolling. Wash them thoroughly and dry them.
Cloves, bay leaves, cumin and two types of pepper should be placed in sterilized jars. Add the whole garlic cloves or chop them.
Carefully place the tomatoes.
Fill the contents of the jar with boiling water. Close the lid and let stand for half an hour.
Then pour the marinade back into the pan and boil it for at least 20 minutes. Add a few tablespoons of salt and five tablespoons of sugar to the boiling water.
Pour the mixture over the tomatoes. Add vinegar.

Tomatoes with herbs

You will need (per one and a half liter):

Tomatoes (2 kg.)
head of garlic
Chilli
Bay leaf (2-4 pcs.)
Bunch of dill
Horseradish
Celery
Bunch of parsley
Salt
3 tbsp. apple cider vinegar
6 black peppercorns

Cooking method:

Rinse and dry the tomatoes well.
Place dill, parsley, horseradish and celery into a sterilized jar. Add garlic cloves, pepper and bay leaves.
Pack the tomatoes tightly.
The jars must be filled with boiling water. They should sit for a few minutes, then drain the water.
Pour boiling water over the tomatoes several more times, draining the water.
Pour salt into the jar. Pour in apple cider vinegar. Pour boiling water over the tomatoes. Screw the lids on the jars, shake lightly and turn over.
Cover the rolls with a blanket until they cool completely.

Canned tomato slices

You will need (per liter jar):

Half a kilogram of tomatoes
3 garlic cloves
Sugar
Mustard seeds (a few teaspoons)
Salt
2-3 peas of allspice
Bunch of parsley

Cooking method:

Place mustard and pepper in the bottom of the jar. Place parsley sprigs. Add garlic cloves.
Arrange the tomato slices. They should be placed in a jar with the flesh side down.
For the marinade, use a few tablespoons of sugar and one tablespoon of salt. Add a few spoons of vinegar. Bring the mixture to a boil.
Pour the marinade over the tomatoes and sterilize for 15 minutes.
Roll up the jars and turn them over. Wait for the rolls to cool down.

In its own juice

You will need:

2 kg of tomatoes (not only small, but also large)
Sugar
Salt
Cinnamon

Cooking method:

Wash and dry small tomatoes. Poke the skin with a toothpick in several places, then carefully place it in the jar.
Chop large tomatoes and place in a saucepan. They should be heated without bringing the resulting juice to a boil.
Heated tomatoes should be wiped using a sieve. Add sugar and salt to the resulting tomato juice. For every liter of tomato juice you need to add two tablespoons of sugar and salt. Also add a few pinches of cinnamon powder.
Boil the resulting tomato juice.
Pour the resulting tomato juice over the small tomatoes in the jar.
Sealings need to be sterilized within ten minutes.
Then roll up and wrap the jars. Leave them to cool.

Tomato salad

You will need:

1 kg. tomatoes
Sugar
Onion (250 gr.)
Bell pepper (250 gr.)
Vegetable oil
Salt
Black pepper (ground)

Cooking method:

Wash and dry the vegetables, preparing them for seaming.
Tomatoes must be carefully cut into 4-6 parts.
Prepare the bell pepper. To do this, peel it from seeds, wash it and cut it into squares.
Peel the onion. Cut it into rings.
Place vegetables in a saucepan. It is worth adding salt, sugar and pepper to taste. Add vegetable oil.
Mix the resulting salad. Bring vegetables to a boil. Cook over low heat for about half an hour.
Pour vinegar into the resulting mixture and shake the pan.
Place vegetables in sterilized jars.
Roll up and turn over the jars, put them in a cool place.

Agrotechnics of cultivation

Since Pomisolka is intended for growing in greenhouses, the bushes are planted with seedlings.
Sowing of seeds begins in mid-March, transplanting into the ground is carried out at the end of May. Picking is done when 2 permanent leaves appear. Description of the tomato variety Biathlon F1, its characteristics and cultivationRead

After transplanting the plants to a permanent place of growth, they are tied to a support or crossbar. As the bushes grow, they shoot and pluck off excess leaves. Tomatoes of this variety can be grown with one or two stems - it has been proven that with this method of cultivation the variety produces a larger yield. 3-4 plants are placed on one square meter, planting is done in a checkerboard pattern. After the plants are planted in the main place of growth, the bushes are cared for, which consists of:

watering;
weeding;
loosening the soil;
fertilization with mineral and organic fertilizers.

The most popular fertilizers are organic: cow manure, chicken manure, humus, compost, and mineral: superphosphate, urea, nitrogen and potassium fertilizers. Fertilizing is carried out at least three times during cultivation:

two weeks after planting the seedlings in the ground;
when the plants bloom;
when the fruits begin to form.

How to properly plant tomatoes in a greenhouse near Moscow

Many gardeners and gardeners who want to get a plentiful and high-quality harvest of tomatoes begin to plant tomatoes in greenhouses. But in order for their expectations to be met, you need to know how to do it correctly. If we talk specifically about the Moscow region, then in this region it is recommended to plant tomatoes in early April. Such terms are suitable for greenhouses built from polycarbonate.

You can use both early, quickly ripening varieties and medium ones. In this case, the first ones need to be planted at the beginning of March, and the second ones - after the 10th of April.

Growing tomatoes in greenhouse conditions can be divided into the following stages:

Preparing the soil for planting - the soil where the tomatoes will grow needs to be fertilized. To do this, you can take humus, turf soil, peat mixture and mix in equal proportions. Then add superphosphate fertilizers, a little sand and wood ash. This mixture is placed in boxes approximately 7-9 cm high and generously moistened on top.
Planting seeds is an important step. The prepared boxes are brought into the greenhouse and compacted in place by hand, making small strips for the plants. The holes should be no deeper than one and a half to two centimeters, and the optimal interval between seedlings is considered to be 5-7 cm, so that the grown bushes do not clog each other. The seeds are sprinkled with earth on top and compacted a little.
Next begins the wait for the seeds to germinate.

As for the temperature in the greenhouse at which the seedlings would germinate faster, it ranges from 23 to 25 degrees.

The history of the appearance of tomato in Russia

Russians also believed that tomatoes were exotic plants that produced inedible and sometimes poisonous fruits. The “path of the tomato to the kitchen” was also complicated by the fact that in cold climates the ovaries did not have time to ripen. Therefore, it was not possible to try the juicy, red fruits for a long time.

At first, the vegetable plant remained just a decorative decoration for gardens. Only when the famous Russian scientist A.T. Bolotov began to grow tomatoes from seedlings and leave them in special storage facilities for ripening; the opportunity arose to evaluate the taste of the tomato.

Homemade tomatoes: variety of varieties and requirements for them

The last two groups are of greatest interest, since almost all tomatoes can be eaten fresh. But not every tomato is suitable for pickling and pickling.

Features of varieties for pickling

To get good results when pickling, you need to select medium-fruited varieties with dense skins that are not prone to cracking. Lactic acid bacteria are very capricious creatures and will not promote fermentation without sufficient sugars in the tomatoes. Therefore, varieties for pickling should have a higher indicator.

Features of varieties for pickling

Choosing tomatoes by color

The above review contains mainly descriptions of early varieties with red fruits, but in this group there are tomatoes with yellow, pink and even black coloring.

Pink tomatoes

Pandarose F1

An early ripe hybrid (Holland) with large bright crimson tomatoes weighing 200-250 grams.

Ripening time is 80-90 days. The fruits are sweet, with tender pulp.

Dawn Rose

Pink-fruited tomato, resistant to temperature changes, unpretentious. The tomatoes are large, 260-300 grams, beautiful crimson in color. The shape of the tomatoes is attractive - curved, in the form of a large ridge.

Inside the tomatoes there are juicy, seedless contents. Purpose – salads, fresh.

Pink Spam F1

Indet, a productive tomato that is resistant to major diseases. The height of the plants is one and a half meters. Bush shaping, tying, and pinching are required.

Beautiful heart-shaped tomatoes, large, 150-200 grams. The advantage of the variety is the excellent taste of pink fruits.

Productivity – 20-25 kg per square meter. meters.

Summer residents praise the hybrid Bokele F1, the productive Tsunami, and the delicious pink Andromeda.

Yellow-fruited early ripening

Azoyushka

During the fruiting period, the almost two-meter tomato is hung with large amber-colored tomatoes. The weight of the tomatoes is 250-300 grams, the pulp is low-seeded, juicy. The taste is sweetish, with a pleasant aroma.

The variety is recommended for baby food.

Cherry yellow

A variety from the cherry group, early, productive. Bushes in a greenhouse grow up to two meters; it is best to leave 2-3 stems.

Step-sonning is mandatory.

Many people believe that Cherry has the most delicious yellow cherry tomatoes. They are very sweet, round in shape, with a glossy skin of a rich yellow color. Fruit weight is 18-20 grams.

For salads and canning, a tomato with bright lemon-colored fruits called Zero is suitable. This variety produces a harvest in any summer, it is unpretentious and resistant to major diseases.

The fruits are round, low density, with a large amount of beta-carotene. Weight - 160-250 grams (depending on growing conditions - beds or shelter).

The taste is wonderful, but there is a small “minus”: with irregular watering, tomatoes are prone to cracking.

Among the most delicious early yellow tomatoes, the Golden variety should be distinguished; among the fruitful ones, Caramel yellow and Amber.

"Negro" tomatoes

Early exotics? Why not, we decided and offer you several productive varieties of tomatoes with black fruits.

Ashdod F1

A new product from agro - a productive hybrid of early ripening (90 days). The bushes are medium-sized, with very small internodes.

The tomatoes are round, smooth, and purplish-brown when fully ripe. Weight – 120-150 grams. Value of the variety: tomato yield (yields up to 6 kg per bush), the fruits contain a lot of lycopene.

Chocolate cream

An excellent tomato with unusual elongated fruits. The first fruits are harvested after 90-95 days, the taste is excellent.

The fruits are original brown-red in color, weighing 40-50 grams. Tomatoes are suitable for canning, for salads, and for decorating various dishes.

The tomato is resistant to a number of diseases and bears fruit even in unfavorable seasons.

In our review, we tried to present the best early varieties of tomatoes, while distributing them into groups. The list is huge, and having decided on his desires and capabilities, every gardener will be able to choose “his” tomato, and even more than one. We hope that early tomatoes will please you with excellent results, just don’t forget about care.

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Assorted cucumbers and tomatoes

Ingredients

Cucumbers and tomatoes – 300 g each
Onion 1-2 heads
Garlic 1-2 cloves

For the marinade:

Water 1/2 l
Table vinegar, 9% 1 tbsp. l.
Sugar 1 tbsp. l.
Salt 1 tsp.

To taste: dill umbrella, horseradish leaf, peppercorns, cloves, bay leaf.

How to cook

I chop the cucumbers and onions coarsely.
I put spices and herbs at the bottom of the jar: horseradish leaf, dill, pepper, cloves, bay leaf and garlic. Then onions, cucumbers and whole tomatoes.
Pour boiling water over and leave for 15 minutes.
I prepare the marinade: pour the water into a ladle, add salt and sugar. As soon as it boils, add vinegar.
I pour the marinade over the vegetables in the jars and screw on the lids.