You asked. We answered. Apparently you don't care for the responses you got so feel free to do as you wish. But for future readers - since I don't 'think' I am speaking in ancient Greek here - university published research on Late Blight makes a very big and important distinction between Late Blight and other tomato diseases and between LB infected fruit and other "diseased fruit". Even keeping late blight infected plants alive long enough to bear fruit is not recommended, much less eating the fruit. The plants are supposed to be destroyed as soon as the disease is identified. Given that, why would anyone try to salvage the fruit from those plants? What NCHFP says is not under discussion here. They do not address Late Blight specifically as the university extensions do. The point is, as said above, all fruit from a LB infected plant, regardless of the fruit's appearance, IS diseased fruit. Not only is eating LB infected fruit in any form not recommended, it clearly is not recommended for canning. Unlike the other tomato diseases in cases of late blight the fungus is already in the fruit so you are eating the fungus. Dave

Robin, The green tomato salsa does have a lot of acid. It is 1 cup of bottled lemon juice, which is twice as acidic as vinegar. Yes, I would throw those tomatoes out, bloomville. Sorry, but I would use this as a learning experience. You can always use the USDA/extension websites. You can print out the information on them. The Ball Blue book is a wonderful book, too. Worth every penny. Here is what you need to know about discarding the jars: Handling Spoiled Canned Food Look closely at all jars of food before opening them. A bulging lid or leaking jar are signs of spoilage. When you open the jar, look for spurting liquid, mold, or an off odor. Do not taste foods that show signs of spoilage or foods from a jar with unsealed lids. All suspect jars of spoiled low-acid foods, including tomatoes, should be treated as containing botulism toxin. Handle spoiled foods in one of two ways: Place sealed jars in a heavy garbage bag, close the bag, and place it in a regular trash container or bury it in a nearby landfill. Detoxify unsealed, open, or leaking jars of food before disposal to prevent the spread of toxin. Detoxification process: Place suspect jars of food, including lids, on their sides in an 8-quart volume (or larger) stock pot. Wash your hands thoroughly. Add water to the pot to cover to a minimum of 1 inch above the containers. Do not splash the water. Place a lid on the pot, heat to boiling, and boil for at least 30 minutes to insure detoxification. Cool and discard the containers of food, including lids, in the trash or bury them in the soil. Scrub all counters, pots, and other equipment or utensils used in the process. Wash clothing and hands. Place sponges or wash cloths that were used in clean-up in a plastic bag and discard them in the trash. Here is a link that might be useful: Handling spoiled foods.

I think you can. If there was not a lot of salt to begin with, however, they may not properly cure now. I made a batch of half sour cukes earlier this year and was a bit skimpy on the salt in the brine and allowed it to continue for the 3 days and then into the fridge. They were tasted a week later and were very soft, watery, and rubbery, not like I expected. Tossed them all out! It was probably due to not only an insufficient salt in the brine, but also the cukes were store bought, and a bit larger than a common pickling cuke. Needless to say, to get the best crispness the cukes need to be really fresh, and picked the same day as pickled. When I make mine, I added about 10 good sized branches of fresh dill weed to each jar, as well as 4-5 cut cloves of garlic, and a single whole peppercorn. The mixes usually have sufficient dill flavor, but I like to fortify them a bit more, with fresh herbs. The mix I used also had some whole dill seeds in it too. I could tell they were fermenting as I opened the jar covers (two days later) and could see tiny streams of bubbles coming to the surface. At that time, I had to pour off about a 1/4 cup of the brine to fit the white vinegar in. They are all in the fridge now. If you like a really strong dill flavor, place some of the dill seeds in a small coffee grinder (blender type) and chop them up a bit, along with some whole ones. The brine I made from a larger packet of Mrs. Wages dill pickle mix was a bright yellow due to the tumeric they add, and was just on the edge of being too salty and salty enough to 'water your mouth' point. Ideally thats where you want to be at before teh curing starts. I did post an actual amount of salt used with a specific amount of water, and got that info from a recent Good Eats show hosted by Alton Brown. I think it was something like 5 1/2 ounces of pickling salt, or a mix (like Ball or Mrs. Wages) to to a gallon of water. I posted the info on another recent thread. The search engine here is terrible and I couldn't even find the 'Tamarind' word when I did a search after a posting about that flavor in another thread.

rhome, I think bread is one thing that cannot be successfully made by weight, the same thing, every time. Ratios depend on the brand of flour, the humidity, the recipe, the way my hair looks when I got up in the morning. Well, maybe not that last thing, LOL, but a lot of factors. I can only bake bread by feel, sometimes I add more flour, sometimes more liquid. My technique depends on the type of yeast I have on hand and how impatient I am. Grandma taught me to cook by feel and by how "it looks". What's more, taste is much more important to me than appearance, and that factors into my "style" of cooking, much like my theory that no matter how good the food is, it doesn't make up for lousy company, LOL. I'll pass up filet mignon with a self-important bore for a peanut butter sandwich with someone smart and funny. So, you have a zucchini bread recipe you LOVE and no zucchini? I'd just go ahead and use the green tomatoes. Actually, I was thinking more along the same texture and sour flavor as rhubarb, so if you have a rhubarb recipe you love, green tomatoes might make a good sub! Deanna, you weren't taught to cook by one of those Grandmothers, like mine, were you? (grin) Annie