Green Tomatoes
 

Barb won't let me eat fried green tomatoes, and I've about 14 gallons of them that I took before they frosted.

Anyone have a really good recipe for green tomato chow chow???
Ox

Aw barb!! Let him eat em... They are veggies!!


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Don't have info handy but google green tomato preserves or green tomato chutney.Probably a lot of other options also.


Wade

stir fry in olive oil and give a dash of Parmesan cheese after plating them.

If you're not opposed to the use of slack lime to preserve, I've got a dandy recipe for pickled green tomatoes. Let me know, and I'll post it for you, if you like.

Aw, heck! Wrap each in newspaper, put them in an airish dark place and a time or two a week, unwrap one and place on a windowsill to ripen. Fresh tomatoes, through the winter!

Mon

Mom usta make greentomato relish. She later learned how to make C how chow. I couldn't see a difference.

I had lots of green tomatoes, but they were causing my allergys to flair up so I mowed them down.

I make green tomato chutney and green tomato salsa verde with mine. You chop them for the chutney and blend them for the salsa verde. I use the chutney in mock mince pie. It's pretty good and the salsa is hot. You're welcome to the recipes.

Raeven: I'd like to have your green tomato pickles recipe, please.

MON, I'm wrapping each of the bigger ones to just what you suggest---tomatoes past Christmas that way.

Sustainabilly: The chutney might be just the ticket; please post or pm the recipe if you will.

Going to be a cold bugger here tonight, and I just broke the zipper off my chore coat. Had to wire a pull-tab back on. Hope it works tomorrow.

Ductape that's supposed to fix everything.


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Never heard of "chow chow", but they're really good battered and broiled. Dry mix yer flour with a little salt, pepper, and garlic, stir in an egg or two, dip your green 'maters, and broil on a cookie sheet until golden-brown. I like mine with some parmesan cheese melted on top.

If they haven't been through a frost, simply leave them in a cool, dry and dark place for a week or three. They will ripen w/o issues....

Why won't she let you eat em green??

Basically what Swampman said: little olive oil, little red peppers, cornmeal and an intimate relationship with a cast-iron skillet on a wood-stove. So the score is:

Barb---no!
Barb---yes!

Obviously a tie.....:D

Gotta love green 'maters.....

Barb (that other one...)

The green ones give him explosive sleep-diarrhea and get his narcolepsy problem actin' up.

....or, it's the "fried" more than the "green" that is the concern. Evidently, Mr. Ankle found hisself a woman who wants to keep the ol' coot vertical for a few more years. :D

Here you go Ox. Enjoy!

Green Tomato Chutney
4.5 c finely chopped green tomatoes
4.5 c peeled, cored, and chopped tart apples
3 c currants (raisins will work as well)
2 c minced onions
1 c vinegar
1 c water
.5 c honey
2 lemons, seeded, quartered, and thinly sliced
2 Tbl mustard seeds
2 tsp ground ginger
.5 tsp cayenne pepper
2 cloves garlic, diced

Note: For mock mince pie filling. put tomatoes and apples through a meat grinder. This recipe was easy to play with. Amounts can be adjusted to taste.

Combine all ingredients in a large, non-reactive pot. Simmer for 20 min. or until fruit is soft. Process for 5 min in boiling water bath.
Makes 6 pints.

Ah, Thanks; I will try that asap
 

I plan to wrap and ripen the larger ones, make something else of all the rest.

One year I wrapped tomatoes in newspaper, packed them in a box and had ripening tomatoes (windowsill after unwrapping) until the new year.

Looking forward to the Chutney.

Ladies, can you post those recipes you mentioned?

Ox

Secuono: She'll let me eat as many green as I please; I just cannot have FRIED green tomatoes. Swamper is right; she's bound and determined to keep me on the green side of the grass. Says it is HER turn; she's buried one already and does not like the process. It is a contest--I don't want to go thru that again either.
Ox

Sure thing, Ox. Here you go:

Aunt Mamie's Pickled Green Tomatoes

7 pounds sliced green tomatoes

Soak for 24 hours in water in which 3 cups of slack lime have been dissolved. Drain and soak in clear water for 4 hours, changing water every hour. Drain. Place into a preserving kettle.

Put into a boiler:

5 pounds sugar
3 pints vinegar
1 teaspoon each cloves, ginger, allspice, celery seed, mace, and cinnamon

Bring mixture to a good boil and pour over tomatoes. Let stand overnight. In the morning, boil about one hour and seal while still hot in jars. Process for 15 minutes in a boiling water canner.

Hope this helps!

Ignorant question here: What is slack lime?

Mary

Not an ignorant question. :) Aunt Mamie's nephew, who was the one who shared the recipe with me, had to explain it to me, as well.

Slack lime, or also known as slaked lime or pickling lime, is an old-tiimey method of firming up foods for canning that will tend to fall apart in the canning process without it. Its actual name is calcium hydroxide.

It's not much used anymore because lime is, of course, alkaline, and if not rinsed thoroughly from the food before canning, can react with the vinegar to create a neutral pH -- leaving the product vulnerable to botulism toxin. But if the rinsing step is followed well, the result is a very nice pickled tomato with nothing to fear in the botulism department.

It's hard to find these days, but still available for sale online.

Thanks, Raeven

Mary