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Warwood

Just wondering how to keep home grown Tomatoes when picked green? -- I tried everything like wrapping in news paper etc. with no good results. I just put them in my back room and it stays light but not too bright. The last of the many that I saved.
We have been eating them and they taste better than the ones you buy in the markets but only have a few skimpy ones left and are getting to the smaller ones!!!!
Has anyone any good ways to save them longer? A lot of them went bad and had to be thrown away.---- If so, when you get time let me know.

12/9/2005 12:43:47 PM

ENGLAND

Green Tomato Chutney is a popular thing to make from those very end of season Tomatoes. However i do not have a recipe for it, maybe Google can help with that.

Regards
Mike

12/9/2005 1:45:21 PM

ENGLAND

Actually i just had a thought, rare for me lol, maybe Shannon and April Engel will know about such a recipe for Tomato Chutney. They usually come good when these questions are asked.

Regards
Mike

12/9/2005 1:52:57 PM

Menomonie, WI (mail@gr8pumpkin.net)

Green Tomato Relish....just like the kind you put on hot dogs.

12/9/2005 2:01:10 PM

Cincinnati,OH

I tried Burpees Longkeeper and Keepsake tomatoes in the past. They last a really long time and taste better than store bought in the winter.

12/9/2005 6:25:32 PM

Mill Creek West by god Virginia

perriman the easiest way to keep green tomatoes is to can them,just slice tomastoes put in jars with a teaspoon full of salt per jar heat in a hot water bath only long enough to seal rings,this allows maters to stay as firm and fresh as if thery were just picked!hope you try them this way wife loves to fry merry christmas keith

12/9/2005 8:43:38 PM

Eddyz@efirehose.net

depends on the Variety but for regular tomatos, the darker and cooler the better. you need to check them every few days, any that are going soft will spoil the rest if you don't take them out.
We also do a fewe different things that seem to help.
We wash the tomatoes prior to storing in luke warm water with a bit of Bleach to kill any molds etc.
also if your humidity is above 50% add a slice of bread to absorb any extra moisture.
To ripen, we take them out of storage, into room temperature, and add something already ripe, we prefer apples, this speeds up the ripening, especially if you want to ripen a bunch for canning etc.

12/23/2005 11:06:12 PM

Coolville, OH

I agree with burrhead. I can them. Just make sure you use wide mouth jars so you can get them out!

For the little ones that are too small to slice up, I pickle them. Any thing from the size of a quarter to say 1 1/2" can be pickled. If you have a Blue Book handy, there is a recipe in it. They will shrivel up when taken out of the jar, but they are still fine.

2/17/2006 7:08:14 PM