Best maters for juice

DirtyDan · January 11, 2013

what kinds of maters do you all like to juice.like acid content,sweetness,plant yield,juice yield etc...I'm having a hard time trying to decide.The juice we mak is always good using Beefsteaks,Romas,Betterboys etc.prettymuch all the common plant varites the local supermarket sells.

habitat_gardener · January 11, 2013

I'm not a tomato juice connoisseur, but I have made juice when I had an abundance. I liked it all. The juice from Cour di Bue and Heidi (different years) was memorable. The tomatoes themselves were good but not outstanding, but the juice (cooked for a short time) was rich, luscious, and intense -- and a very different experience from eating fresh tomatoes.

Redbaron · January 12, 2013

Quote:

Originally Posted by DirtyDan

what kinds of maters do you all like to juice.like acid content,sweetness,plant yield,juice yield etc...I'm having a hard time trying to decide.The juice we mak is always good using Beefsteaks,Romas,Betterboys etc.prettymuch all the common plant varites the local supermarket sells.

In my opinion the best juice tomato is Rutgers, hands down. Many varieties have passed up Rutgers in other categories, although Rutgers is still a pretty good all purpose tomato. But in the juice category, it is still number 1 in my opinion.

January 12, 2013

Since I never have enough of one variety I just use the ripest tomatoes I have on hand, and I think my juice is delicious.

Douglas14 · January 12, 2013

I read somewhere where Amish Paste was said to make a nice thick juice.
I just use what's ripe at the time for juice.....which is usually a mixture of several varieties.

DirtyDan · January 13, 2013

Thats what we do just juice whats ripe.but this year we are going to start more plants from seed. soooooo many choices.

kellyst · January 13, 2013

I canned 4 batches of tomato juice last year and the best was my first batch, which was using the mid-early tomatoes in my garden. There were several varieties going into it, but I think the two biggest contributors were Prudens Purple and Carbon.

Wi-sunflower · January 13, 2013

I had a PickYour-Own customer that would come and pick the Oregon Star variety. He said it made a nice creamy juice.

Oregon Star is a large "goose egg" shaped variety that is in the oxheart types of tomato that it meaty with few seeds. So I would think that any variety in that type would also make a nice juice.

Personally I don't care for red tomatoes so one day I tried using some Roughwood Golden Plum (a roma) with my Vitorio type mill. It made a nice thick bright orange juice. Not this one but similar http://www.amazon.com/Strainer-Sauce.../dp/B0000BYDR1

Carol

January 11, 2013	#1
DirtyDan Tomatovillian™ Join Date: Jan 2013 Location: missouri Posts: 28	Best maters for juice what kinds of maters do you all like to juice.like acid content,sweetness,plant yield,juice yield etc...I'm having a hard time trying to decide.The juice we mak is always good using Beefsteaks,Romas,Betterboys etc.prettymuch all the common plant varites the local supermarket sells.

January 11, 2013	#2
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,543	I'm not a tomato juice connoisseur, but I have made juice when I had an abundance. I liked it all. The juice from Cour di Bue and Heidi (different years) was memorable. The tomatoes themselves were good but not outstanding, but the juice (cooked for a short time) was rich, luscious, and intense -- and a very different experience from eating fresh tomatoes.

January 12, 2013	#4
JoParrott Guest Posts: n/a	Since I never have enough of one variety I just use the ripest tomatoes I have on hand, and I think my juice is delicious.

January 12, 2013	#5
Douglas14 Tomatovillian™ Join Date: May 2007 Location: Minnesota Posts: 602	I read somewhere where Amish Paste was said to make a nice thick juice. I just use what's ripe at the time for juice.....which is usually a mixture of several varieties.

January 13, 2013	#6
DirtyDan Tomatovillian™ Join Date: Jan 2013 Location: missouri Posts: 28	Thats what we do just juice whats ripe.but this year we are going to start more plants from seed. soooooo many choices.

January 13, 2013	#7
kellyst Tomatovillian™ Join Date: Apr 2012 Location: West Central Ohio Posts: 32	I canned 4 batches of tomato juice last year and the best was my first batch, which was using the mid-early tomatoes in my garden. There were several varieties going into it, but I think the two biggest contributors were Prudens Purple and Carbon.

January 13, 2013	#8
Wi-sunflower Tomatovillian™ Join Date: Nov 2008 Location: Wisconsin Posts: 2,591	I had a PickYour-Own customer that would come and pick the Oregon Star variety. He said it made a nice creamy juice. Oregon Star is a large "goose egg" shaped variety that is in the oxheart types of tomato that it meaty with few seeds. So I would think that any variety in that type would also make a nice juice. Personally I don't care for red tomatoes so one day I tried using some Roughwood Golden Plum (a roma) with my Vitorio type mill. It made a nice thick bright orange juice. Not this one but similar http://www.amazon.com/Strainer-Sauce.../dp/B0000BYDR1 Carol