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green tomato preservation recipes?  RSS feed

 
Rebecca Norman
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Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5
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Can you share some yummy recipes to use up green tomatoes? I'm not the only one who would appreciate hearing ones you've used and loved. Please mention what kind of food they turn out as, or what kind they go with.
 
John Elliott
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No one has responded yet?! I'm surprised, because I look forward to fall and the bounty of green tomatoes. I like to make a green tomato pie. Chop up the tomatoes and saute them lightly with some onions and peppers and tasty herbs. Transfer that to a baking dish and pour some corn pone batter over the top of everything. Bake it in a medium oven until the crust on top browns, about 20 minutes.

I'm sure where you are, there are plenty of chutney recipes that you could use green tomatoes in.
 
Rebecca Norman
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Well, I haven't actually heard of anyone making chutney here from green tomatoes, but I guess it should be easy enough. I know how to can acidic food in jam jars so if nobody tells me better, sometime soon when frost is expected, I guess we'll bring them all in and make some kind of spicy chutney off the top of our heads, can it in jam jars and save it for winter. Since I've never cooked green tomatoes before, I don't know.

Are they very acidic or sour? I hope they're acidic enough to can without additional acid? Are they better chopped small and cooked down soft?
 
John Elliott
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Rebecca Norman wrote:Well, I haven't actually heard of anyone making chutney here from green tomatoes, but I guess it should be easy enough. I know how to can acidic food in jam jars so if nobody tells me better, sometime soon when frost is expected, I guess we'll bring them all in and make some kind of spicy chutney off the top of our heads, can it in jam jars and save it for winter. Since I've never cooked green tomatoes before, I don't know.

Are they very acidic or sour? I hope they're acidic enough to can without additional acid? Are they better chopped small and cooked down soft?


They are acidic enough that you don't have to add more. I don't like to chop them small and cook all the texture out of them, I like a green tomato relish that has chunks to it.

Green tomatoes don't fall apart into a sauce when cooked like ripe tomatoes (or tomatillos) do. They retain their texture kind of like sauteed celery or onions. You need to simmer them for like an hour if you want to get them to fall apart. You can just cut them up, add a bit of salt, and pack them in jars so that the only cooking they get is from the processing of the jars. If you do that, the pieces will hold their shape, but can easily be cut with a fork.
 
Ben Plummer
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From Ask Jackie: Water Bath Canning, an Amish recipe for Summertime Mincemeat:

3 cups chopped green tomatoes
3 cups chopped apples
1 cup vinegar
1 cup molasses
3 cups brown sugar
1/2 cup butter
1 Tbsp. salt
2 cups raisins
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger

Combine all ingredients in a large kettle. Boil five minutes and seal in hot sterilized jars for pie filling.

Personally, I would recommend either freezing the mincemeats or processing the tomato version in a hot water bath canner for 15 minutes, but these are the original recipes.


And Tomato Pickles:

1 gallon small green tomatoes
1 1/2 Tbsp. salt
2-3 cloves garlic, peeled
3 cups water
4 cups vinegar
dill (optional)

Add salt and garlic to vinegar and water and simmer 15 minutes. Pack tomatoes into hot, sterilized jars, leaving 1 inch of headspace. Add a head of dill on top, if desired. Ladle boiling pickling solution over tomatoes, leaving 1 inch of headspace. Remove air bubbles. Process pints for 30 mimnutes in a boiling water bath canner. If you live at an altitude about 1,000 feet, consult your canning book for instructions in adjusting your processing time to suit your altitude.
 
Rebecca Norman
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Thanks, good links! Keep 'em coming!
 
Heidi Hoff
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Frost warning for tonight, so I just brought in over 100 pounds of green tomatoes. I will let the big ones ripen in boxes, but the small ones are destined to salsa, pickles and relish. My sister-in-law just sent me this link for her favorite relish:

Green Tomato Relish
 
Heidi Hoff
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Forgot to mention that years ago I made some scrumptious green tomato chutney. I think the recipe was in Joy of Cooking or in Stocking Up (Rodale). I'll have to check.
 
Gabe Haynes
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Location: Portland, OR
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Green tomato salsa is the best- I don't even bother canning ripe tomato salsa anymore! The recipe I use is nothing fancy, something I googled; its nearly equal parts green tomatoes, peppers, and onoins, with garlic, salt, hot peppers, vinegar and such. I second the post about making them a little nest of newspaper in a box and letting them ripen in the basement also. Just this week I've started enjoying some that I tucked away in early october. Of course, the flavor and texture isn't quite as fabulous as sun-ripened, but still better than what's in the grocery store!
 
John Polk
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This thread got me thinking.

I love a good '3-bean salad'.
Green tomatoes could be a nice addition, while at the same time, reducing the amount of vinegar used. Hmm...

 
Wynne Kelch
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Location: Northern Virginia
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Great ideas--I'm especially tempted by the bean salad. I've put up my green tomatoes by freezing them in a curry with chickpeas, onions, spices, and a bit of brown sugar.
 
brandon gross
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Fry um and add a nice southern layer of fat for the winter.
 
Anne Miller
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We put our green tomatoes in a brown paper bag to ripen.

But my favorite use for them is Chow Chow.  I make mine with green tomatoes, bell peppers, cabbage and onions. I don't have access to my recipe but found some to share:

Chow Chow

I am going to try this one:

green-tomato-fermented-chow-chow/

This one is not sweet:

fermented german chow chow
 
Lisa treat
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Green tomatoes, corn, chile, cheese and onions...

This has been our forever favorite and the sentence above is exactly what we call it. 

Dice the onions and green tomatoes and saute in fat of choice until onions are soft.  Add roasted green chilis to taste along with corn until heated through and simmering.  Season with salt and pepper.  Turn off heat and add grated cheese, stir to combine and serve!  YUM!!


 
Galadriel Freden
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Location: West Yorkshire, UK
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In previous years I've made green tomato relish from The Joy of Cooking, and today I made salsa from here:  http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html. ; The recipe says either tomatillos or green tomatoes can be used.  It's really tasty, as is the relish recipe which I'll probably make tomorrow, using up the last of my tomatoes. 

Although it's still warm enough to ripen them here, I think mine had blight;  I pulled them up yesterday and salvaged what green tomatoes were left. 
 
Anne Miller
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Budget Berry Jam

    4 cups green tomato pulp
    4 cups white sugar
    2 (3 ounce) packages fruit flavored Jell-O® mix, any flavor


    In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
    Remove from the heat and stir in the gelatin mix. Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal. When jars are cool put them in the freezer.


Green Tomato Cake

    4 cups chopped green tomatoes
    1 tablespoon salt
    1/2 cup butter
    2 cups white sugar
    2 eggs
    2 cups all-purpose flour
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup raisins
    1/2 cup chopped walnuts


    Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
    Cream butter and sugar. Add eggs and beat until creamy.
    Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
    Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
    Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.


Green Tomato Bread

    2 cups finely diced green tomatoes
    2 cups white sugar
    1 1/2 cups chopped walnuts
    1 cup canola oil
    2 eggs
    1 tablespoon vanilla extract
    1 teaspoon salt
    3 cups all-purpose flour
    1 tablespoon ground cinnamon
    1 teaspoon baking soda
    1/4 teaspoon baking powder


    Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
    Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
    Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.
 
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