Jersey Devil Tomatoes Are Perfect for Canning

These gorgeous fruits from our garden last season are 'Jersey Devil' tomatoes, and I've got to say, they've earned a permanent spot on our favorites list. A friend gave us the plant with nothing more than a knowing smirk and a "just wait" when we asked what to expect.

I'll be honest—they were among the last varieties to start producing, and I was about ready to write them off. But then they more than made up for the wait with an absolute avalanche of wonderful paste-type, meaty fruit. When they first form, 'Jersey Devil' tomatoes actually look a bit like peppers, but they eventually stretch out into those long, tapered fruit reaching about five inches or so.

This is an open-pollinated variety, and while they don't produce a ton of seeds, you can absolutely save what you get from the finest fruit for next season. (Here's a handy guide on saving tomato seeds.) Not into starting your own seeds? Look for 'Jersey Devil' transplants at a nursery that specializes in organically grown heirloom plants.

Once they're transplanted outside, you're looking at roughly 90 days to maturity—and trust me, every bit of that wait is worth it. These are indeterminate tomatoes, meaning they'll keep churning out fruit until frost finally does them in. You can grow 'Jersey Devil' in large containers, but keep in mind they can reach well over six feet tall. Have your stakes ready!

This variety became so beloved in New Jersey—particularly among commercial growers—that it eventually inspired another terrific option called 'Jersey Giant'. It's virtually identical in every way, except the fruits are even bigger. (I know, hard to believe it could get any better, right?)

Both of these Jersey varieties are especially terrific for canning, too. The prep couldn't be simpler—just core them, freeze, then thaw, and the skins slip right off. Any excess juice pours away at the same time. Their generous size makes them natural candidates for canning whole, and that meaty, low-water consistency is exactly what you want in a sauce or salsa tomato.

That is, if they ever make it to the jar. Every single tomato we picked got devoured fresh before we could even think about preserving them.

Gardening Jones is a Pennsylvania-based master gardener.Read her other Horticulture posts hereandlearn more at gardeningjones.com/._____________________________________________Master the ins and outs and ups and downs of growing and using your own vegetables and fruits withThe Veggie Gardener's Answer Book.

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