Jack Schidt® wrote:
> "Tank" > wrote in message
> ...
>
>> I have dozens upon dozens of green, unripend tomatoes on the vine.
>> There are cherry tomatoes, beefsteaks, roma, and one other type. I
>> just planted a long row of different plants along the fence, and
>> was rewarded in abundance.
>>
>> But, the plants went in late. 2nd week of June. I got lots & lots
>> of red tomatoes, but lately, the cold central Ohio weather has put
>> a stop to that.
>>
>> But, the vines are full of tomatoes! Are they a total loss? Can
>> they be ripened off the vine? Can green tomatoes be used for
>> anything good? Any suggestions would be great!
>>
>> -- Tank
>>
>> This Space To Let
>>
>>
>
> Put the ones that are furthest along on the windowsill; they'll
> ripen, although not as good as the ones you were picking a month ago.
> You can make things with green tomatoes, stuff besides the overrated
> fried green tomatoes. They're an ok (note small case) substitute for
> tomatillos in sauces.
>
> Jack Verde
>
>
PICKLED GREEN TOMATOES
3 Gal. green tomatoes, cut into chunks
1 Qt. onion, cut into eighths
3/4 Qt. chopped jalapeno
5 Lb. sugar
3/4 Cup salt
3 Qt white vinegar
1 Tsp. black pepper
Bring last four ingredients to boil. Add vegetables and simmer 3
minutes or until the color changes. DO NOT BOIL! Pack into sterile
jars and seal.
* * *
Tomatillo Salsa Verde
6 1/2 pounds tomatillos -- chopped large
1 1/2 pounds mixed green chiles
1/2 pound chopped yellow onion
1 cup lemon juice or vinegar [I used white vinegar]
1 tsp. garlic powder
2 Tbsp. dried oregano
2 Tbsp. salt
1 Tbsp. whole black pepper
Combine all ingredients in a large covered saucepan and cook over low
heat until mixture begins to boil; simmer for 20 minutes, stirring
occasionally. Liquify with a "stick blender" and bring back to a boil.
Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Adjust lids
and process in a steam pressure canner at 10 pounds for 20 or 25 minutes
for pints or quarts, respectively.
Makes about 8 pints.
* * *
Tomatillo Green Salsa
5 cups tomatillos -- chopped
1 1/2 cups New Mexico green chile -- roasted, seeded and chopped
1/2 cup jalepenos -- roasted, seeded and chopped
4 cups onions -- chopped
1 cup lemon juice, bottled
6 cloves garlic -- finely chopped
1 tablespoon cumin -- (optional)
3 tablespoons oregano -- (optional)
1 tablespoon salt
1 teaspoon black pepper
Combine all ingredients in a large saucepan and stir frequently over
high heat until mixture begins to boil, then reduce heat and simmer for
20 minutes, stirring occasionally. Ladle hot salsa into pint jars,
leaving 1/2-inch headspace. Adjust lids and process in a boiling water
canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000
feet; 25 minutes above 6,000 feet.
Source: "New Mexico State University College of Agriculture & Home
Yield: about 5 pints
* * *
Best regards,
Bob
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