Lets talk plum/paste tomatoes and sauce

korney19 · September 7, 2007

10 hours? Wow... I can make the Poconos in a little over 4 hours!

I don't have an ebay store...I'm not a business and I only occasionally throw them up on ebay... if I do it's in the spring, maybe 200-300 varieties in 1 ad. And I usually try to help people out if they are looking for a few varieties all year long, though springtime I usually have them all in one spot to make things easier.

I'll see if I can make a file to post here similar to this one but sorted on production--this one is sorted by brix (sugars.) Many of the paste types have higher sugars than most beefsteaks and slicers, and currant types are high too.

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September 7, 2007	#11
korney19 Buffalo-Niagara Tomato TasteFest™ Co-Founder Join Date: Aug 2006 Location: The Niagara Frontier Posts: 942	10 hours? Wow... I can make the Poconos in a little over 4 hours! I don't have an ebay store...I'm not a business and I only occasionally throw them up on ebay... if I do it's in the spring, maybe 200-300 varieties in 1 ad. And I usually try to help people out if they are looking for a few varieties all year long, though springtime I usually have them all in one spot to make things easier. I'll see if I can make a file to post here similar to this one but sorted on production--this one is sorted by brix (sugars.) Many of the paste types have higher sugars than most beefsteaks and slicers, and currant types are high too.