One year we had a batch of left over green cherry toms - that would not ripen due to cold weather. I made a simple fermenting type brine, packed them in a jar with garlic and half of a dried Thai pepper. They were topped with the usual brine bag to shut out invading molds, etc., and allowed to ferment. I ground the resulting finished product in my processor, using it mostly for hamburger relish. It was great. While it wasn't quite the same as a tomatillo type relish, it was close. Bejay

Processing time seems awfully short on that one, especially considering the fat. Hi Robin. I'm not generally a fan of green tomato anything; to me most green tomato recipes reflect a kind of end-of-harvest-desperation. But here's a green tomato mincemeat that does pass muster. It's been called "sinful." Green Tomato, Apple & Pear Mincemeat Use completely green tomatoes; they should not show white, yellow or pinkish cheeks. A pint will fill an 8-inch pie. With the addition of diced fresh apple, some nuts, a few snipped dried apricots, a dollop of rum or brandy, it will fill a 9-inch pie. 3 quarts coarsely chopped completely green tomatoes, scrubbed and trimmed of stem scars 1 Tablespoon canning and pickling salt 1 1/2 quarts diced, peeled and cored firm, tart apples, the firmer the better 1 quart diced, peeled and cored firm, slightly underripe pears 2 1/2 cups dark seedless raisins Grated zest (no white pith) and chopped pulp of 1 large or 2 medium oranges Grated zest of 1 1/2 large lemons 1/2 cup cider vinegar 1/2 cup undiluted frozen apple juice concentrate, thawed 3 1/2 cups (packed) light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup dark rum, preferably Jamaican 1. Stir chopped green tomatoes and salt together, then scrape into a colander and let drain for 2 hours. 2. Combine drained tomatoes with all other ingredients except the rum. Bring to a boil over medium-high heat. Lower heat and cook mincemeat, uncovered, stirring often, until thick enough to mound in a spoon. Stir often to prevent sticking at the end of cooking. 3. Stir in the rum and ladle boiling-hot inot hot, clean pint canning jars, leaving 1/2" headspace; remove air bubbles. Seal with two-piece canning lids and process BWB 30 minutes. This comes from Helen Witty's Fancy Pantry, one of the best (if not the best) preserving books ever. I increased the BWB time by 5 minutes to reflect currant standards. Carol

Last year late in the season I had cabbage loppers eating my tomatoes. They are worse than the hornworms. They multiply real fast. The hornworms at least eat the leaves and some tomatoes. Karyl ===== Here is a link that might be useful: Cabbage Looper Photo

They have to be @ a certain level of ripeness first. Now this would be the time that I would tell you what that is, but I'm not sure. I think they have to already be 'turning' to continue to ripen, just an immature green I don't think will, sorry. Of course there are many more on here, that know much more.........So I'll just say that this is MNBHO* (*my never to be hummble opinion, lol).............T