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Preserving green tomatoes,,,

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Joined: 2009-08-07

A while back on the old forum I think I saw a thread on fried green tomatoes, what were the options for storing the green tomatoes for this?

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Joined: 2009-08-07
Green Tomatoes

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Larry,all I found was canning recipes, so it looks like some things are just grab-the-moment and enjoy ... and remember with a smile.

:)

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Joined: 2009-08-07
Maybe I was too hasty!

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Here ya go:

... in the fall when the first frost was due he would gather all his green tomatoes from the garden and wrap each individually in newspaper and stack in banana boxes (wood crates?)under beds.
... If memory serves, any tomato mature enough to show some color change can be wrapped in newspaper and it will slowly ripen. I know I'd do that with solid green tomatoes.
... I do it every year that I get a good crop of maders. Basically you are waiting for them to ripen. It really gives a person a feel of accomplishment when the new year rolls around and you are still eating your home grown tomato's raw. It can be a chore though if too many ripen at once. Check them often. And you can have fresh green tomato's anytime you feel like it too.

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Joined: 2009-08-07
Preserving Green Tomatoes

To preserve green tomatoes for frying, all you need to do is just slice them, place in a freezer bag and freeze. When ready to prepare, partially thaw, dip tomatoes in your mixture and fry. Tastes like you just picked them!

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Joined: 2009-08-07
Preserving Green Tomatoes

To preserve green tomatoes for frying, all you need to do is just slice them, place in a freezer bag and freeze. When ready to prepare, partially thaw, dip tomatoes in your mixture and fry. Tastes like you just picked them!

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Joined: 2009-08-07
Yes, Faster!

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Thanks Linda, much faster.

I think it would it be a good idea to separate layers with plastic wrap so no or less freezer burn.

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Joined: 2009-08-07
Thanks!

Thanks, I couldn't remember if the suggestions I had seen on the thread on the old forum said canning or freezing, but I'm glad it's freezing, this will save energy!:D (both my energy, and from not operating the caner on the stove top) I found some recipes for Green Tomato Pickles in my mom's caning book, I sure want to try them!

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Joined: 2009-08-07
Green or Red Tomato Chutney

3 lb tomatoes
1/2 lb onions
1 lb cooking apples
1/2 lb Saltanas
1lb brown sugar
2 oz pickling spice
1 pint malt vinegar
4 tablespoons salt

Cut tomatoes into small pieces, sprinkle with salt and leave overnight.
peel and slice onions and apples.
Drain the tomatoes and put them into a saucepan with onions,apples, pickling spice,saltanas and vinegar.
Bring to boil and simmer for 1 3/4 hrs.
Add sugar boil for 15 mins.
Remove from the heat, allow to cool and put in warmed jars. Seal when cold.
This is an old Sussex country recipe and really tastes great.
I prefer using red tomatoes but either make a great chutney.

Star
canning green tomatoes for frying

I have been reading several recipes for canning green tomatoes, and think I will try canning my green tomatoes for frying. I am afraid they are going to be too soft, so will a soaking in pickling lime keep them from being too soft? Any suggestions?

Sharon Duckett
green tomatoes

Prepare like you're going to fry, dip in milk(I use buttermilk)flour (add salt and pepper to flour) and lay out on a cookie sheet. Place in freezer over-night and place in freezer bag quickly and return to freezer. Take out to fry taste's almost perfect.

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Joined: 2014-08-21
Preserving green tomatoes

I personally use this recipe to preserve green tomatoes (Seems like I'm not allowed to post links here so I will copy/paste it from the website):

"Ingredients:

8 pounds of green tomatoes

4 cups of white vinegar

4 cups of water

4 tablespoons of kosher salt

Dill seeds

Whole black peppercoms

Garlic

Red pepper flakes

Instructions:
Prepare jars of 3 quart sized or 6 pint sized. The jars need to have lids and rings. Another things that you will need to prepare is the how water canner and the jar lifter.

Fill the hot water canner with water and then add the jars. Then you need to turn the water on to the sterilizer as well as warm the jars. Leave them open just until you will need to use the jars. Meanwhile, you need to place the rings and lids of the jars in another pan with simmering water and not boiling water.

Cut the tomatoes in half for the medium sized tomatoes and in quarters for the larger ones. Then make the brine by adding vinegar, salt and water into a pan and bring the pan to a boil. When it boils, then you can start to use them to fill the jars.

Use the jar tongs to remove the jars from the hot water, and then put a tablespoon of dill seeds, a tablespoon of black peppercorns, 2 cloves of peeled garlic and 0.25 tablespoon of red pepper flakes. Once all the spices are in the jars, put in the tomatoes too. You need to really pack the tomatoes in the jar, then add the brine to fill in the spaces between tomatoes and spices. Use a chopstick to stir in the jar so that you will let our air bubbles. Clean the rims of the jars by wiping them then put the jars back to the hot water canner before you cover their lids."

When the tomatoes are ready, they don't get soft and preserve their structure. Their taste is a bit different because of the marinade, but I think it makes them even more delicious. You can eat them straight from the jars, or you can fry them, it is your choice. When I fry these tomatoes, I don't dip them in anything, simply throw them into the hot oil. :) I hope this helps, and I will definitely freeze a few tomatoes this year to see the effect from the freezer.

Sylvia dewy
Reply

You can preserve them by making sweetened green tomato pickle.

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