Tomato 'Kozula 141' (Solanum lycopersicum), Offered by Les Gardiens - Ferme Alternative
The tomato 'Kozula 141' is an exceptional variety that stands out for its impressive productivity and its fleshy flesh of a bright yellow-orange , subtly veined with pink . Its mild and well-balanced taste makes it a favorite choice for fresh cooking and preparation of preserves.
Its ox-heart-shaped fruits , of a good size, have a firm , juicy and slightly acidic flesh, with very few seeds, ideal for sauces and stews. It offers a generous harvest from mid-season and continues to produce until the first frosts.
Features :
Growth Type : Indeterminate
Tomato type : Beef heart
Plant height : Up to 1.8 meters
Spread : Medium to wide
Quantity per sachet : ISOLATED - 15 to 20 seeds
Fruit color : Yellow-orange veined with pink
Shape : Beef heart, meaty and slightly ribbed
Maturation : Mid-season (75 to 85 days)
Cultivation method:
Sow seeds 6 to 8 weeks before the last frost , in light, well-drained soil, at an ideal temperature of 22 to 26°C . When the plants reach 10 to 15 cm , transplant them into the ground or into a pot after the last frost, spacing them 60 cm apart.
Provide them with full sun exposure and regular watering , avoiding excess humidity. Mulching is recommended to retain soil moisture and limit weed growth.
Pot culture: ideal for small spaces
Thanks to its indeterminate growth , the tomato 'Kozula 141' can be grown in pots (minimum 20 liters) . Solid staking is recommended to support its heavy fruits. With good sunshine and regular watering , it ensures a generous harvest , even in an urban environment.
Uses and storage
The 'Kozula 141' tomato is perfect for processing: homemade sauces, preserves, coulis, and stews. It brings a balanced sweetness and a beautiful texture to all your culinary preparations.
Trick !
Making your own canned tomatoes:
Homemade canning allows you to enjoy your tomatoes all year round. Here is a simple method for successful homemade jars.
Homemade canned tomatoes:
Ingredients :
- Ripe tomatoes 'Kozula 141'
- 1 tablespoon lemon juice or 1/4 teaspoon citric acid per jar
- 1 pinch of salt (optional)
Material :
- Glass jars with airtight lids
- Pot for sterilization
- Saucepan for blanching tomatoes
- Ladle and funnel
Instructions :
- Prepare the tomatoes: Wash them, remove the stems, plunge them into boiling water for 30 seconds, then into ice water. Remove the skin and cut them into quarters.
- Sterilize the jars: Boil the jars and lids for 10 minutes.
- Filling the jars: Add the lemon juice or citric acid, then the tomato quarters, leaving 1 cm of space at the top. Add a pinch of salt if desired.
- Close and sterilize: Pour in tomato juice or boiling water, tap to remove air bubbles, close the jars and boil for 40 to 45 minutes.
- Cool and Store: Let cool, label and store in a cool, dark place.
A fleshy and tasty tomato, perfect for brightening up your dishes and prolonging summer on your plates!
