Tomato cream: description of varieties for greenhouses and open ground

One of the characteristics of tomatoes is the shape of the fruit. They are round, plum-shaped, heart-shaped, pear-shaped and others. Oval or ellipsoidal cream tomatoes are popular among gardeners as pickling tomatoes. Small, dense, smooth fruits are suitable for any preservation recipes. They retain their taste and shape in jars with winter preparations. Vegetables of early varieties are consumed fresh.

What are the features of cream tomatoes?

Cream tomatoes are famous all over the world. They are easy to distinguish from other varieties by their external qualities.

Cream, as a rule, has a thick skin, which allows you to close it in jars without fear that the fruit will crack.
The taste is sweet. Cream always has a cloying sweetness or a sweet aftertaste.
They have universal applications, but are most often used for canning.
On the market, this particular type of tomato is purchased in buckets or bags to preserve it for the winter, so it is very profitable for sale. Most often used for canning
Cream tomatoes, unlike simple round tomatoes, have a low liquid content, so they are very rarely used for juice production.
They have excellent commercial qualities. The fruits are similar to each other, have approximately the same size, identical color, density - this attracts buyers.
There are usually no problems with transporting different types of cream, since due to their thick peel they are rarely damaged.
They are characterized by high productivity.
Harmonious ripening of fruits.

Despite the general similarity of the fruits of cream tomatoes, there are many varieties of this species. They differ in color and fruit length, although all have an oblong shape. Taste, sugar content, acidity, peel density, disease resistance and many other characteristics may also vary.

general description

The fruits of all varieties of tomatoes of the Cream variety differ:

ovoid shape;
not too juicy;
a small amount of seeds.

Judging by the reviews of many gardeners, dense tomatoes of the Slivki variety, which have a large mass fraction of pulp, are much better suited for drying than many other varieties. They are also often used for salting and pickling. Very often, various kinds of sauces and pastes are also prepared from these tomatoes. Many housewives praise this variety, including the fact that it can be used in fresh vegetable salads.

These tomatoes got their name from the characteristic shape of the fruit. Outwardly, these tomatoes strongly resemble a large plum. The color of the fruit skin may vary between different varieties of this group. But Slivka’s shape is always oblong and neat.

The best varieties of cream tomatoes for greenhouses

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When you need to get a rich and quick harvest, cream tomatoes are grown in a greenhouse. Greenhouse conditions and a gentle microclimate allow you to accelerate germination and development of plants and fruits. But what types of cream are recommended for greenhouses?

Variety De Barao red

"De Barao red" is a tall tomato variety, growing up to 2-3 meters in height. It is resistant to a large number of different diseases. Productivity is high. Up to 6 kg of tomatoes are harvested from one plant per season, that is, when planting 2-3 bushes per square meter, you can get 12-18 kg of tomatoes per season! The fruits are red, up to 120 grams, juicy and sweetish. Ideal for canning. Among the disadvantages of the variety, it is worth highlighting: poor combination with other varieties in one area, demanding care.
“Jury F1” is a greenhouse, early-ripening hybrid, ripening in 85-100 days. Grows up to 1.5 meters. Each cluster produces 10-12 fruits weighing up to 150 grams. The fruits are red, with dense, glossy skin. There is resistance to cracking and some diseases.
“Palenka F1” is a cream tomato of indeterminate type, medium early, ripens in 105-112 days.
Formed into 1 stem, grows up to 185 cm, grown on a trellis. Each bunch contains 4-7 tomatoes, each weighing 120 grams. The fruits are similar in appearance and have a good, presentable appearance. Productivity up to 21.4 kg per square meter. Variety Black Moor
“Black Moor” – cream with dwarf tomatoes. The fruits barely reach 45 grams when fully ripe. The variety is mid-season, indeterminate, carpal. The color of the peel is brown. The main disadvantage is susceptibility to disease. Suitable for pickling, freezing, and rarely used in salads.
“Khokhloma” is a tall variety that requires timely garter. The leaves grow very close to the stem, which is unusual for tomatoes. Formed into 1-2 stems. The variety is productive, 5-7 fruits weighing 150 grams are formed in clusters. Productivity per square meter is up to 10 kg, does not require care, but is easily affected by diseases.

Prevention of TMV

Tobacco mosaic manifests itself in these tomatoes, as in any others, primarily in a change in leaf color to variegated. In this case, light spots appear on the fruits. Unfortunately, antiviral drugs have not yet been developed for this disease. Therefore, when growing tomatoes of the Slivki variety, it is important to pay maximum attention to the prevention of TMV. For planting, you should use only high-quality seeds purchased from reliable sellers. In autumn, all tops from the beds should be removed and burned. The same goes for fallen leaves in the garden.

The best varieties of cream tomatoes for open ground

Vitamin-rich cream tomatoes grow in open ground. Scientists have proven that the abundance of sun and fresh air have a positive effect on the quality and composition of tomatoes, therefore, for personal consumption, tomato bushes are usually planted in the open air.

“Advance F1” is a mid-season hybrid, distinguished by abundant foliage of a rich, green color.
Fruits up to 105 grams, dense, bright red. There is resistance to nematode, verticillium, and fusarium. Variety Palmyra
“Palmyra” is a mid-season variety of indeterminate type. The plant must be shaped, otherwise there will be few fruits. Tomatoes of this type have a low weight - 80-90 g, a bright orange peel color and lighter flesh. Resistance to diseases and pests is average.
"Semalus F1" - early ripening cream tomatoes of the determinate group. Productivity is high, ripening is smooth. Fruits up to 110 grams, red, with thick skin. The pulp is fleshy, with a low juice content. Resistant to diseases.
"Benito F1" is a mid-early hybrid.
Determinant. It has medium-sized creamy fruits weighing 120 g. The color is red, rich, transportability is high due to the dense peel and elastic pulp. There is high resistance to Fusarium and Verticillium wilt. Variety Benito F1
“Aquarelle” is a mid-season variety. Ripening occurs in 110-120 days. It grows up to 50 cm, does not need pinching, and staking may be required only during the fruiting period so that the bushes do not fall to the ground. The fruits have a dense, smooth skin, red color, each fruit weighs up to 55 grams. There is resistance to fruit cracking. Recommended for fresh consumption and canning.

What varieties of cream tomatoes can be canned?

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Cream tomatoes are the most popular for pickling and canning. They have a rather dense peel and fleshy pulp, and therefore they rarely crack in a jar, hold their shape well, are saturated with marinade, acquiring a unique taste and aroma. And although any cream can be canned, there are a number of varieties that tolerate long-term “imprisonment” in a jar better than others.

“Large cream” is grown in open ground and in greenhouses.
Bushes up to 60 cm, compact. The variety ripens at the end of June - early. Fruits with a pointed tip, red-orange, weighing 70-90 g. The taste is not watery, sweetish. Tomatoes fit perfectly in a jar, do not crack, are stored for a long time, and are used mainly for pickling, canning, and assorted dishes. The main disadvantage is the bland taste and high maintenance requirements. Bendrick's Cream variety
"Bendrick's Cream" is a simple but very interesting variety of tomato. Suitable for greenhouses and open ground. Ripens in an average of 105 days. The bushes are semi-spreading, up to 1 meter in height. Productivity is high, fruiting is extended. Cream tomatoes are oval, red or yellow (depending on the subspecies). The taste is sweetish, the peel is dense. Recommended for all types of canning and pickling.
"Valentina" - ripens in 102-105 days. The plant is not tall, up to 60 cm, and is tied only so that the kut does not fall under the weight of the fruit. The fruits are dense, with a fairly thick skin, and do not crack in jars. Ripe fruits acquire a bright red color, the peel is glossy. Average weight - 85 g, with good care - 100 g. Productivity is approximately 5-8 kg / sq. m.

This group of cream tomatoes also includes “Red Alert”, “Lemon Liana”, “Yellow Date”, “Pink Pear”, etc.

Diseases and pests

Large Cream is quite resistant to the main diseases of tomatoes in greenhouses: late blight, mosaic, fusarium, gray rot. To completely protect the plants, it is recommended to spill the soil with a solution of copper sulfate or potassium permanganate.

In a greenhouse, the top layer of soil must be changed annually. You cannot plant tomatoes in places that were previously occupied by eggplants or peppers. The best predecessors of tomatoes are cabbage, legumes, and greens. For prevention, it is recommended to spray seedlings and young bushes with an aqueous solution of phytosporin.

Seedlings and mature bushes need to be protected from thrips, aphids, cutworms and naked slugs. During the growth phase, plantings can be sprayed with non-toxic biological preparations; after fruit set, it is better to stop treatment.

“Krupnaya Slivka” is an excellent choice for beginning gardeners who do not have greenhouses.

Tomatoes ripen well in the ground; if necessary, planting can be covered with film. The versatility of the fruit and ease of care make this variety a welcome guest in any garden.

The most productive varieties of cream tomatoes

When canning or selling cream tomatoes, yield plays an important role in choosing a variety. Below are the highest-yielding cream tomatoes, the seeds of which are sold everywhere.

Rio de Grande variety

"Rio de Grande" have a high yield and produce 8-10 kg of fruit per square meter per season. Bushes of this variety grow up to 60 cm in height. A garter is necessary only when the bushes fall under the weight of the fruit. Tomatoes in the form of cream, weighing about 115 g. Purpose is universal, the taste is sweetish.
“Sugar plum raspberry” is a variety of Russian selection.
Productivity up to 8 kg/m. sq. The ripening period is only 87-95 days. It is grown in greenhouses and in open ground. Grows up to 1.4 meters in height and needs staking. The fruits are up to 25 grams, plum-shaped, red-raspberry, with a small amount of seeds and a high content of vitamins. Transportable, universal use. The taste is delicate and sweet, children really like it. Variety Chio chio san
"Chio chio san" is grown exclusively on trellises, as it reaches a height of 2 meters. Productivity is approximately 8-12 kg/m. sq. Ripening occurs in 100-120 days. The fruits are pink-red in color and average weight is 35 grams. The cluster is branched, with elongated stalks, so the fruits seem to be scattered on the plant. Cream tomatoes of this type have increased resistance to disease. Used for fresh consumption and whole salting.
"Roma" has a quite acceptable yield of 6.5-7.3 kg/sq.m. Belongs to the mid-season group of tomatoes. The fruits are collected in clusters of 10-20 pieces and ripen together. The fruits are red, up to 100 g. The plant is not very tall, semi-spreading. Tomatoes are elastic, the skin is dense, they can be transported over long distances, and they have excellent commercial qualities. Suitable for processing; when fresh, they may seem a bit dry.

How to salt

Thus, canning is what Cream tomatoes are best suited for. Harvesting them for the winter can be done using different technologies. But most often, like any other tomatoes, of course, they are simply salted in jars. For this:

the fruits are thoroughly washed under running water;
three-liter jars are wiped with soda and sterilized over steam;
dill, a piece of horseradish and currant leaves are placed at the bottom of each jar;
tightly fill the glassware with tomatoes;
Place cloves of garlic, currant leaves and a large umbrella of dill on top.

The brine is prepared at the rate of 600-700 grams of table salt per 10 liters of water. Some housewives also put aspirin in it (two tablets per jar) to be safe. Pour it in so that the tomatoes are completely covered. Of course, there are a huge number of harmful microorganisms in the brine and on the tomatoes. To destroy them, the brine from each jar is poured into a saucepan. Then the latter is put on gas and the liquid is brought to a boil. At the final stage, the brine is poured back.