How do you peel green tomatoes?
I bring a pot of Water to a Boil, then immerse with a slotted spoon for 2–3 Minutes then air dry on a Cloth Towel for a 3–5 minutes.. Usually one pricked the skin will Peel right off…
Ship Green Tomatoes - Best way??
I found green tomatoes in my state, and want to ship some to my brother in another state. I am too cheap to send them to him overnight. I want to send them 2-3 day priority mail. What is the best way to pack and ship them so they will not get damaged, or ripen on the way. He loves these things, and cannot get them in Nebraska, especially in April! Thanks in advance!!
I have a bunch of little green tomatoes that didn’t ripen in my garden. Is there anything I can make with them?
~~~~~< TOMATOES - CANNED GARLICKY GREEN >~~~~~Weight of salt works better for me. You can buy plastic canning lids which help a lot after you open a canning jar. I turn the jar upside down with it on tight instead of poking with a wand to remove bubbles. If you process they get soft, so instead I just pour in hot brine, cap, wait till they seal and put in the fridge. Good for a few months. If you never canned, go online to You Tube, a lot of good videos.PER PINT: Brine is 6 fl. oz. Water, 3 fl. oz. vinegar and 16g pickling salt. 2/3 tsp of pickling spice, 2/3 tsp of Calcium Carbonate(opt), 7.5 oz green tomatoes, 1/4 bell pepper(opt), 1/4th onion(opt).PER QUART: Brine is 12 fl. oz. water, 6 fl. oz. vinegar and 32g pickling salt. 1 1/2 tsp of pickling spice and 1 1/2 tsp of Calcium Carbonate(opt). 15 oz green tomatoes, 1/2 bell pepper(opt), 1/2 small onion(opt).Sterilize jars, bring water to boil 180F and let sit 10 minutes. Set pan of water to heat for lids at 180F. Soak tomatoes and peppers in warm soapy water. Slice bell peppers, remove stem, ribs and seeds. Remove tomato stems and any unsightly areas. Slice larger tomatoes into 6 pieces. Slice onion into quarters peel and rinse. Leave root area of onion as intact as possible to keep together then slice in half. Add pickling spice, Calcium Carbonate, pieces bell pepper and onion pieces per above to each packed jar. Pack jar with tomatoes to neck not in head space, pack loosely. Calculate brine needed per above. Bring brine to boil. Pour mixture over veggies, leaving headroom about 1/2". Put on plastic lid and turn upside down twice to remove bubble. Then put on lids and bands. Screw on bands lightly finger tight. Put packed jars in water bath and heat water to 212F, and cook for 15 minutes. Remove jars and tighten bands.
Help! My Better Boy tomato plants are huge, and I have alot of green tomatoes that are not turning red!?
When temperatures hit above 90's for a sustained period of time, tomatoes tend to go into stasis--this means they kind of just stay the same until it's best to continue development. When night temperatures fall below 70 degrees for 2-3 days, you will see tomatoes beginning to ripen again. The best way to get more tomatoes to form is to go out with a ballpoint pen & gently tap the tops of your blossoms. This will stimulate pollen production and assist in drop. To get your tomatoes to ripen, stop fertilizing and watering so often. After a certain point tomatoes do not need as much water as most people think they do. Cut back to every 3rd day, soaking nicely. You can bring tomatoes inside while green and ripen them. Here's a COOL TRICK: Place 2-3 green tomatoes in a paper bag with an apple. Close the bag and place in a sunny location, near a window. Wait 2 days, then open the bag to check for ripeness. Here are some things you can do with green tomatoes: http://www.cookinglight.com/cooking/fd/i... Congratulations on the success of your first attempts! You are very observant and that goes a long way toward being a great gardener :) gg
What rodent??? is eating my green and half ripened tomatoes???
What rodent would eat green or red tomatoes. Skunk or woodchuck. How do I get rid of the pest or keep it away??? It is also eating the leaves... HELP Anything to spray on. Its not squirls. I have a large hole I plugged up in the back yard with a large rock...So the rodent is pretty big.
Are fried green tomatoes just unripe tomatoes?
Yes, they are unripe.
Are green tomatoes ok to eat raw?
Are green tomatoes ok to eat raw? It depends on how greenSome varieties of tomatoes ripen green, and most become palatable and soft just before they actually turn red. So although they are still green and under-ripe, they are not totally unripe. I like to pick all the green tomatoes on the plant just before the first frost so they don’t go to waste.A very immature green tomato can contain solanine and tomatine, just as the stems and leaves of the plant do. However, these toxins occur in lower amounts than people think. It would take a pound and a half of green tomato plant material to actually cause problems (although individual plants may vary).Cooking makes little to no difference in toxicitySolanine is the more harmful of the two chemicals that appear in low amounts in green tomatoes. In green potatoes, where solanine also occurs, it is unaffected by cooking, and in fact cooking makes it more bioavailable (causes more of it to be absorbed by your body). So we shouldn’t assume that cooking a green tomato makes a difference in toxicity. You should only eat the underripe tomatoes that have reached the soft stage, even if you plan to cook them.They taste much better cookedFried green tomatoes is a very popular Southern American dish. An acceptable green tomato will be juicy (though less juicy than when ripe), slightly sour and have a cooked flavor reminiscent of okra. The salt, oil and flavors added when they are breaded and fried make them very palatable.Still, the ones on the verge of ripeness, perhaps even partially red, taste as good raw as any store-bought tomato in salads or on a sandwich. They’ll also eventually turn red on the counter if you leave them out.The poisonous ones taste awfulIf the tomato fruit is hard, small, dry and bitter, it is way too green to be edible, fried or not. Tomatoes may contain toxins at this point, but, as mentioned earlier, in low amounts. They would also taste awful and be so hard and difficult to eat that it would be hard to poison yourself by accident.Still, in a world full of billions of people, there’s always going to be a case where someone completely disregarded the awful taste along with sensible limits on food portions and gets sick. So it’s good to spread the knowledge: don’t eat them when they are small and hard and taste as bitter as poison, that taste is poison.
How do you force garden tomatoes to ripen?
I looked this up and as the cold is approaching, and if they are outside in the frost they're as good as dead... I tried out a method which worked... if your tomatoes are still green and on the plant/vine then look for the ones that look like they are starting to ripen and pick them off. Then take a newspaper double page and tear it down the middle. Place the green tomato in the middle of the single newspaper page and roll the paper around it so you end up with a paper tube with a tomato in the middle, then twist the ends each side of the tomato, so it makes the paper air tight around the tomato, like a Christmas cracker with a tomato in the middle. You can use tape if you like to then seal the 2 twisted ends together, of you can just sit the tomato on them and use its weight to hold them down. Then you place them in one layer (or 2 maximum) into a cardboard box (or similar) and place them somewhere dark and cool in your house (I put mine under the stairs). Then check them once a week to see how they are getting on. Mine took 2 weeks to go from green tomatoes to red ones. Also by removing some tomatoes from the plant, it allows the energy of the plant to focus on ripening the other tomatoes on it. This way you can also stagger the arrival of ripe tomatoes to your kitchen... its a bit labour intensive but it works!