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Message Board > Miscellaneous > Green Tomatos ( Moderated by Deepika, EleanorSews, CynthiaSue)

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Green Tomatos
Picking, using, preserving, etc...
Maggiedoll
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Maggiedoll
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MD USA
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Date: 11/12/10 12:46 PM

Now that it's mid-November, I'm picking my green tomatoes. We haven't had a frost,, and there's not actually one predicted yet, but the next-door neighbor says that because we're so close to the water, it really can't be accurately predicted. I don't know exactly how unpredictable it is, but I also just have a lot of them out there and have to get started. I got a flat of Brandywine tomato plants in late spring, and by the time they were well-established, it was too hot for them to set fruit.. so they just grew and grew and grew until it started cooling off, then started setting fruit. Yea. There are a *lot* of green tomatoes out there. I'm putting the nice ones into single layers in cardboard boxes to let them ripen. What about the less than nice ones? The really bad ones I'm tossing, but some of them are a bit damaged but mostly ok. If they were ripe, I'd just cut out the bad part, but I'm not sure how to deal with it on unripe tomatoes, it's not like I can cut out the bad part and then let the cut tomato sit around to ripen. And especially if they're ones that look like there's insect damage, I don't want to just let them sit as they are, that seems like it would create indoor bug problems. Any thoughts? I don't have a pressure canner, but I do have a big chest freezer with plenty of room in it.

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mastdenman
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mastdenman  Friend of PR
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Date: 11/12/10 10:30 PM

My mother used to pick green tomatoes before the freeze and canned pickled green tomato relish. There's lots of recipes out there for it. Hers had tomatoes, onions and pickling spices, vinegar and such. No apples or peppers.

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Marilyn

January 2009 to January 2010 81 yards out and 71yards in January 2010 to the present 106.7 yards out and 146.5 yards in. January 2011 to the present: 47 yards out and 69 yards in.

Margasweet

Margasweet  Friend of PR
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Date: 11/13/10 1:21 AM

I've had fried green tomatoes while visiting DH's relatives in Georgia... surprisingly delicious (the tomatoes, that is). I think they were coated in cornmeal, fried, and served with ranch dressing.

Years ago I made "mock apple pie" with green tomatoes. I thought it was OK, DM didn't like it at all, and I've never tried it again.

We've had quite a few frosts already; I picked all my tomatoes over a month ago, and quite a few ripened up in the house, even ones I thought were surely too green to do anything. Still taste better than the ones from the store. So that's another option, just put them in cardboard boxes and check them every 2-3 days.

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indiumb
indiumb
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UNITED KINGDOM
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Date: 11/13/10 6:24 AM

I made green tomato jam this year. its very nice.

chicaem29
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chicaem29  Friend of PR
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Date: 11/13/10 9:16 AM

My mom LOVES green tomatoes... she makes green tomato pickle (she's from VA so I always call it green tomAHTA pickle even though I otherwise say tomAYto) and has also made a green tomato pie that was pretty tasty. The green tomato pickle she makes is a lot of work (to her, at least) but it's really good. When she makes it, she makes a lot and gives jars away as gifts at Christmas. The stuff is really good on burgers and other meat dishes.

Maggiedoll
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Maggiedoll
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Date: 11/13/10 10:39 AM

Silly questions.. Is green tomato pickle the same as pickled green tomato relish, or is green tomato pickle actually like pickles except with tomatoes instead of cucumbers?
The perfect ones I am going to let sit and ripen. It's the imperfect ones I'm not sure what to do with. The ones that are split in places, or have small spots that look like bug damage, but where most of the tomato looks fine. I don't want to waste those, but they'll rot if I just let them sit like the other green ones. At there are an awful lot with those small problems.
Does the relish actually involve pickling? (I'm not entirely sure what's involved in pickling.. I know there are recipes online, but the idea intimidates me a bit.) I actually found a green tomato cake recipe that's gotten pretty good reviews.. I'll have to try that one. But that'll barely make a dent! Did I mention that there are a lot of them? The flat of Brandywine tomato plants I got was just because it was cheap-- I'd already planted a bunch of Better Boy tomatoes! And since the Brandywines didn't set fruit until summer was ending, and were huge that that point, this is pretty much an entire summer's worth of the things. Between the nice ones and the only-slightly-damaged ones, there's gotta be a couple of bushels.

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mastdenman
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mastdenman  Friend of PR
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CA USA
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Date: 11/13/10 11:30 AM

I believe it involves cooking in pickling spices and then canning while still hot so that the jar seals properly.

Fried green tomatoes are good too and easier.

sample recipe You can use cornmeal too.
-- Edited on 11/13/10 11:30 AM --

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Marilyn

January 2009 to January 2010 81 yards out and 71yards in January 2010 to the present 106.7 yards out and 146.5 yards in. January 2011 to the present: 47 yards out and 69 yards in.

Karin Mantefors
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Karin Mantefors
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Date: 11/13/10 12:28 PM

I like jam/marmelade from green tomatoes. The recipe includes lemon and if you want to you can put in a cinnamon stick for flavour

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www.karinskammare.blogspot.com

chicaem29
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chicaem29  Friend of PR
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In reply to Maggiedoll


Date: 11/13/10 12:44 PM

The green tomato pickle as I'm thinking of it is like a relish, although it's not chopped up finely like a pickle relish. Think slices of tomato, cut in half and then the pulpy middle is gone. The recipe my mom uses has some other things in there, maybe peppers, but it's mostly tomatoes. It's cooked and then sealed in a jar. My mom doesn't do any other kind of pickling and whenever she makes it always says she's worried she's going to mess it up and give someone botulism but it hasn't happened yet...

I think that would be perfect for your less-than-perfect tomatoes, since you have so many of them, and you could cut the spots off and still be able to use them.

BeckyW
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BeckyW
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AL USA
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Date: 11/13/10 12:48 PM

Can't beat fried green tomatoes. My granny made those. They were so good. Just salt and pepper thin green tomato slices and coat with corn meal. You could dip in a little beaten egg before the corn meal to get it to stick a little better. Fry in oil on the stovetop.

She also made something called "chow chow". I don't remember how she did it, but it was like a pickle relish but with green tomatoes and cabbage.

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Becky

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