These are the areas that have tomato farms to pick tomatoes. Click on the area closet you!
Keep in mind, not all areas of the UK have tomatoes farms that are PYO tomatoes and open to the public. If you know of any others, please tell us using the add a farm form!
Click a region in the list below or click on the map (further down the page) to locate pick-your-own farms in your area:
And if you want simple illustrated, instructions on making and canning (aka, bottling, preserving) many common items, like how to make jam, applesauce, apple butter, spaghetti sauce, salsa, fruit pies, freezing vegetables, putting up peaches, green beans, etc., just click here. For tips on picking click here! And if you have Christmas needs but can't get out, did you know that you can get your fresh meat online, including a lovely gourmet turkey dinner delivered to your door?
Pick tomatoes that are firm and free of blemishes. Cracking is common in very hot weather, especially after a rain, and if you intend to use the
tomatoes within 1 day, that will be ok.
During hot summer weather, pick the tomatoes when they have a healthy pink/red (or yellow or orange depending on the variety) color and let them finish the last day or two of ripening indoors. Tomatoes do not need to be in the sunlight in order to ripen. If you have green fruit on the plants in the fall when frost is approaching, pick the tomatoes and store them in a cool, dark place to ripen.
In general paste or Roma-type tomatoes are the best to using for canning, as they have thicker, meatier walls and far less water. And cherry tomatoes are the worst to use, as they are mostly water. But you can use any type you can get hold of. You may just have to cook them down longer to boil off excess water. See our Master list of tomato varieties
Below are links to pages with easy and reliable directions about how to can, preserve, freeze and make other goodies from tomatoes. Some of these require a Pressure Canner to prevent potential spoilage and
food poisoning, due to the low acid content of the food. For others, you
can use a water bath canner OR a Pressure Canner. I've noted what's
required for each, below, following each entry, with
W for water bath,
P for Pressure canner, and
W, P for either may be used!
And don't miss: Answers to common tomato canning problems and see this page about what to do with your unripe green tomatoes!
If you want to bring your green tomatoes indoors before a freeze in the Fall, and ripen them, see:
And if you'd like to start you own tomatoes from seed (you can save a small fortune and grow the heirloom varieties you like) see this page for easy directions for growing your own tomato plants from seed.