It is hardly the most frequent question that dacms ask each other in September, concerns Tomatoes. Are you good? How many buckets assembled? How many cans are sunset? And on answers can immediately understand whether the seedlings were grown correctly, due 
care and how was the case with nutrition and irrigation.
Tomatoes are my fade. It really is so, and the love for them was passed from my dear person - my mom. And earlier, and now I often hear the complaints of neighbors and familiar on the fact that there are no zazhisi that the diseases are striking the stem and the fruits themselves. I think I found a faithful tool from all these problems. For many years after the seedlings of seedlings from the greenhouse four times during the season I treat tomatoes by bordrian liquid. The main thing is not to miss the moment and do it on time. The first time - when the first brush blooms, and only then - the killes every 12-13 days. And we do not recognize any other drugs. Bordeaux fluid protects tomatoes from both raw cold weather, so ~ and from the heat. Colorado beetles after spraying do not sit on them.
Like all garden plants, tomatoes love care. I try to break all the lower leaves in time, which relate to the surface of the soil, remove extra steps. And when tomatoes bloom, for greater confidence, gently shake inflorescence or stem, so that the flowers pollinated better.
After irrigation or rain, the land around the trunks mulch. Then the moisture remains longer, and the plants appear more chances to avoid some pathogenic infections, since their reproduction occurs just on the surface of the soil. It is important after each feeding the soil around the plants immediately watered well.
We, of course, are not agronomists and non-Siberian breeders, but simple lovers of their garden. And they grow those varieties of tomatoes that we were inherited. All of them are different maturation, high-yielding and very tasty. Here are my favorite varieties: Heart of Ashgabat, Furma, Bear Paw, Sanka, Sprint Timer, Titan, De Barao. For conservation, we use only cream, and for processing on juice and salad - all others.
Now I want to share my recipes for the workpiece of tomatoes.
Exclusive
Ripe solid tomatoes in such a quantity so that they felt tightly in three three-liter banks. For each jar on one bulb and carrots, the greens of dill. For brine: 4 liters of water, 6 tbsp. l. Sahara.
On the bottom of the cans put several branches of dill. To put tomatoes in them, moving onions and carrots, pre-sliced \u200b\u200brings. Boil brines and pour filled banks. Sterilize 5-10 minutes and then roll.
Traditional
Mature tomatoes, black pepper, bay leaf, 4-5 pieces of carnations, two sheets of currant and cherries, sweet pepper slices, parsley sprigs, acute pepper to taste. For brine: on a liter of water 3 tbsp. l. Sugar, 1.5 tbsp. l. Salt, 1.5 tbsp. l. vinegar.
Fold the spices and tomatoes in the jar and pour over a simple boiling water once. Leave for 7-10 minutes, merge and fill in a pre-prepared brine. After that, immediately roll up, flip upside down, wrap up for 2-3 hours.
In its own juice
Put tomatoes in banks and pour boiling water for 10 minutes. After that, pour salted sudate juice and roll to the taste. Spices do not put.
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