Green tomato recipes
2 years ago
last modified: 2 years ago
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- 2 years ago
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Green tomatoes after frost...
Comments (11)The Wisconsin page is still available through Extension. They just moved the page. I believe their information is trustworthy. I knew the link was broken but figured those interested would locate it anyway. Updated link is provided at the bottom. Wisconsin offers some of the best documents on pickling and is a reliable source. In an interview with Agri-View Barbara Ingham further said the following: What if you have unblemished tomatoes growing on plants with leaves, stems or adjacent fruit showing signs of infection? These can be safely eaten, and even preserved, Ingham states. âÂÂDonâÂÂt be tempted to can or preserve infected tomatoes,â says Ingham. âÂÂThe virus can cause changes in the acidity of tomato fruit which is critical in safely preserving tomatoes. However, unblemished tomatoes can safely be canned, or even frozen,â she says. The entire text of the article, including further information from Dr. Luke LaBorde at Pennsylvania State and Dr. Margaret McGrath, a plant pathologist at Cornell University, can be found at this link: Are Tomatoes and Potatoes Infected with Late Blight Safe for Eating or Preserving?. It really is a judgment call at whatever level you're comfortable with. I would not be concerned about a pickled green tomato recipe, especially one with a high proportion of vinegar in the brine. However, I don't can any tomatoes from blighted plants, even green ones, not because I'm concerned for the safety but because even an apparently unblemished tomato may have undesireable changes in flavor and texture. I consider canning these a waste of time, energy and supplies. For me the only use for blighted tomatoes is fuel for the burn pile (plant) and more for the compost (fruit) with lots of urea for heat to destroy bacteria. Carol Here is a link that might be useful: Wisconsin Excerpt Tomatoes Tart and Tasty...See MoreGreen tomato salsa recipe - is this safe?
Comments (8)Here is the recipe I used out of the Ball Complete book of home preserving. It is VERY good and very safe!! Salsa Verde Makes about six 8-oz jars or 3 pint jars 7 cups chopped, cored, peeled green tomatoes 5 to 10 jalapeno, habanero or scotch bonnet peppers, seeded and finely chopped 2 cups finely chopped red onions 2 cloves garlic, finely chopped 1/2 cup lime juice 1/2 cup loosely packed finely chopped cilantro 2 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 tsp freshly ground black pepper In a large stainless steel saucepan, combine tomatoes, peppers, onions, garlic and lime juice. Bring to a boil over medium-high heat, stirring constantly. Stir in cilantro, cumin, oregano, salt and black pepper. Reduce heat and boil gently, stirring frequently, for 5 minutes. Remove from heat. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Process both sizes in a BWB for 20 minutes(adjusted for altitude. We love this stuff and it also works for a good enchilada sauce! You could also make chow-chow or piccalilli with your green tomatoes. I know there have been some good safe recipes posted on here and also on the NCHFP. HTH Carly...See MorePikled green tomato recipe that doesn't use sugar?
Comments (1)Well you don't have to use sugar. It is there just to off-set the strong vinegar bite a bit. It only plays a very small, if any, safety role anyway. But you sure need to use a tested recipe when it comes to knowing how much vinegar unless you plan to use straight 5% vinegar. The taste would be really off-putting to me with white vinegar and no sugar but taste is a matter of preference. If you like them that sharp and acidic then go for it. You can always add a bit of sugar after opening if they are too sharp. Personally, given your list of ingredients I'd use the Pickled Dilled Okra recipe and sub the green tomatoes for the okra. The problem with "Mom recipes" is that we often forget, or never knew, exactly what all was in them. She may have put sugar in when you weren't looking. ;) Dave...See MoreWhat'cha doin' with your GREEN tomatoes?
Comments (70)The original recipe called for green bell peppers. I used red because I love the way it looks in the jars. I think yellow and orange would also be pretty. We just got in from picking everything in the garden. We have gone longer this year without a frost warning, and even though it was getting cold, they said there was no frost warning up until 5:00 PM this evening, and then all of a sudden weather.com was issuing a FREEZE warning for our area. Picked about 50 lbs. of green tomatoes. More than half should ripen without a problem. The rest will make pickles, and relish. I always freeze some for frying, and some for that great green tomato bread recipe. I hope you try the relish recipe and enjoy it as much as we do....See More
2 years agolast modified: 2 years ago
2 years agolast modified: 2 years ago
2 years agolast modified: 2 years ago
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