black krim and cherokee purple - Page 2

MrsJustice · August 8, 2012

Quote:

Originally Posted by Fusion_power

Note to self, Jennifer is "organizing" so I'd better hide! (picture me running screaming and hiding in the nearest swamp!)

TJG, I have grown Black Krim and Cherokee Purple for about 10 years now and have not found them to be very similar. To me, CP has a slight tartness that BK does not have.

DarJones

You are right about that!!!

Cherokee has a deep smoky tomato taste. Black krim is on the sweet, but mild tomato taste.

Lilith · August 11, 2012

I am a relative newbi tomato grower (third year) and am growing BK and CP for the first time this year. From my experience, the CP have slightly larger fruit than the BK, but the BK have a more complex flavor. I have also noticed that the CP are somewhat juicier, and when I use them in a canning recipe (my first year) I have to simmer them much longer to achieve the appropriate thick consistency called for.

In short, I have concluded that the CP must be meatier (denser flesh) because it takes longer to draw the liquid out. I think it may also be logical to conclude that since the BK is smaller, a little less juicy, and cooks down faster but retains a great flavor, it's weight is probably attributed to more gel (which provides a stronger tomato taste) rather than water. I'm interested in finding out if some of these conclusions will hold true in a cooler summer when I will probably be watering slightly less to keep my plants alive, and the plants are less stressed by the heat. Just some of my thoughts....

August 11, 2012	#17
Lilith Tomatovillian™ Join Date: Apr 2012 Location: Aurora IL - zone 5b Posts: 10	I am a relative newbi tomato grower (third year) and am growing BK and CP for the first time this year. From my experience, the CP have slightly larger fruit than the BK, but the BK have a more complex flavor. I have also noticed that the CP are somewhat juicier, and when I use them in a canning recipe (my first year) I have to simmer them much longer to achieve the appropriate thick consistency called for. In short, I have concluded that the CP must be meatier (denser flesh) because it takes longer to draw the liquid out. I think it may also be logical to conclude that since the BK is smaller, a little less juicy, and cooks down faster but retains a great flavor, it's weight is probably attributed to more gel (which provides a stronger tomato taste) rather than water. I'm interested in finding out if some of these conclusions will hold true in a cooler summer when I will probably be watering slightly less to keep my plants alive, and the plants are less stressed by the heat. Just some of my thoughts....