Carrie12345 Posted September 22, 2012 Share Posted September 22, 2012 Snow in Wisconsin has me fretting, lol. The temps on my mountain are dropping at night, and plenty of our days are staying cool. We're a good half-zone colder than most of the area. I have a tons of green cherry and rutgers tomatoes in the garden, and I'm not sure they're going to make it to ripening. I've never preserved any tomatoes - the kids eat them out of the garden as soon as they're red. I don't eat tomatoes (except in sauces and salsas, etc.) They've never eaten them green. I do have hot water canning equipment that I haven't been able to use b/c we haven't had a surplus. Any fabulous tips/ideas? Quote Link to comment Share on other sites More sharing options...
PIE! Posted September 22, 2012 Share Posted September 22, 2012 :bigear: With a frost warning tonight, I'll be picking dozens of green tomatoes today. I was about to post the same question. Yesterday I found this recipe and I think I'll try it unless someone else pipes in with a better idea. Quote Link to comment Share on other sites More sharing options...
Petrichor Posted September 22, 2012 Share Posted September 22, 2012 I've seen recipes for green tomatoes, maybe look at some of those? I'm also not much of a tomato eater, but shouldn't green tomatoes ripen if you leave them on the counter? Quote Link to comment Share on other sites More sharing options...
kfeusse Posted September 22, 2012 Share Posted September 22, 2012 my friend make relish out of green tomatoes but I don't have a recipe....but I am sure there is one "out there" someplace. She tells me her kids like it better than pickle relish. Quote Link to comment Share on other sites More sharing options...
delaney Posted September 22, 2012 Share Posted September 22, 2012 Wrap them in newspaper and leave them on the counter. I have ripened 5 so far using this method. My FIL told me that in NY growing up they would pack tons of them down in the cellar and use them all winter! Quote Link to comment Share on other sites More sharing options...
klmama Posted September 22, 2012 Share Posted September 22, 2012 My FIL puts them in newspaper in the basement. The flavor isn't as good, but it's better than throwing them out! I haven't yet found a green tomato recipe I enjoy. Quote Link to comment Share on other sites More sharing options...
CountitallJoy Posted September 22, 2012 Share Posted September 22, 2012 Fry some! This is how I do them in a hurry, but you can also do an flour - egg - cornmeal dip (in that order). LOTS of salt and pepper is key! I'm quite jealous of you at the moment. ;) http://southernfood.about.com/od/greentomatoes/r/bl10712a.htm Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted September 22, 2012 Share Posted September 22, 2012 :lurk5: Quote Link to comment Share on other sites More sharing options...
bibliophile Posted September 22, 2012 Share Posted September 22, 2012 We love this salsa verde recipe: http://www.freshpreserving.com/recipe.aspx?r=33 As the ingredients begin to soften, I use a stick blender to make a smooth sauce. I pour it over chicken before baking or use it as a sauce on quesadillas, enchiladas, and burritos. I think this is one of my favorite canning recipes! Quote Link to comment Share on other sites More sharing options...
thescrappyhomeschooler Posted September 22, 2012 Share Posted September 22, 2012 Fried green tomatoes. Mmm. Since I'm gluten free, I used a gluten free flour mix with cornmeal after dipping the slices in egg. They are yummy, especially with a little spicy sauce of some kind. Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted September 22, 2012 Share Posted September 22, 2012 I don't have any recipes handy but I've made fried green tomatoes and I also once for a dessert bar recipe that used green tomatoes (it was very good but I don't make it often because we usually can't get enough tomatoes to satisfy our desire for ripe ones so I don't want to pick any green and have fewer ripe ones) I think the recipe was from Taste of home. Quote Link to comment Share on other sites More sharing options...
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