On Friday, 26 August 2016 22:14:49 UTC-4, bob prohaska wrote:
> songbird > wrote:
> > which is good. a few days ago we put
> > up 27 quarts.
> >
> > today we'll be picking again and putting up
> > another few batches. juice this time instead
> > of tomato chunks.
> >
>
> Please forgive what may appear to be an absurd question,
> (it may be absurd in fact) but is there any record, fossil
> or otherwise, of preserving tomatos by fermentation?
>
> There's ample history of storing surplus grapes as wine,
> along with many other fruits. Can it be done with tomatos?
>
> Would it be in any way desirable, perhaps to salvage fruit
> not otherwise usable?
>
> Thanks for reading, and any thoughts.
>
> bob prohaska

It's a very thought provoking set of questions.

1. is there any record, fossil > or otherwise,

Tomatoes of course originated in the Andes. We North Americans barely know anything about North American First Nations history, let alone South American First Nations. So your wording made me go, "gah", in recognition of a massive knowledge gap not just about tomatoes but about a whole continent.

2. ample history of storing surplus grapes as wine

Yes, Genesis 9:20. Indeed!

3. preserving tomatoes by fermentation?

Why not, it's a fruit. Good point.


4. Would it be in any way desirable, perhaps to salvage fruit
not otherwise usable?

Darn good point. Look at cider, made from falls.


5. Conclusion

As our garden currently produces 200 new cherry tomatoes each frickin' day which we can't use or give away -- I've pickled as much as I can conceive stomaching using both of Ball's tested recipes for them, and the neighbours have taken to locking their car doors lest I break in and sneak a few pints of cherry tomatoes into their back seats -- I think what we need to do is await Gloria P's recipe for Tomato Sherry.