Oh my tomatoes are going crazy and the rains came, browning the plants! Thank you--I'll be using this video. I've made green tomato soup in the past, which is quite good.
Outstanding! I got a late start on my garden this year and the vines are absolutely covered in pretty green tomatoes - with a freeze in store beginning tonight. My work will not go to waste! Thank you!
Finally made the chutney following this recipe and it's AMAZING! 😍 Thank you! Will never look at those "lousy green tomatoes" the same way ever again 😁 Wanting more green tomatoes is going to be a problem next season, haha
Two great savoury recipes! Now, I don’t have the recipe but my dad use to make tomato jam… yes jam! With the green ones at the end of the season and it was always a winner, similar to strawberry in flavour!
I did a green tomato and rhubarb crumble a couple years ago, substituting half the rhubarb with green tomatoes. It's a great way to use them if you don't want to wait to ripen them.
My mother-in-law made a "strawberry" jam and it's a surprising recipe: 4 cups of diced green tomatoes and the powder of strawberry or raspberry jello. Yup! I am sure you can find the complete recipe online. If she did not tell me what was actually in the jam I never would have guessed!
We have such a short growing season here, I usually end up with a lot of green tomatoes. I use them (as I would tomatillos). I make chili verde, salsas and sauces.
Since we are growing on a small, west facing balcony in a short season climate (average first frost is only a week away, but it looks to be late this year), we usually pick our tomatoes as soon as they start turning and ripen them indoors in a bowl on the table. When first frost looms, we pick the rest, put them in a cardboard box with a banana and let them ripen at their own pace. We check them every week, change out the banana as needed, and use up any green tomatoes that look to be going soft rather than ripen. It works surprisingly well, and allows us to have home grown tomatoes even though our balcony is far away from being an ideal growing spot for them.
I look forward to harvesting my green tomatoes for cooking! Use them in a quick bread instead of zucchini or a pork or chicken stew (like pozole)instead of tomatillos or a pie instead of apples. I have tried them all and they are soooo good, you’re really missing out if you just compost them.
Great stuff, once again, Ben. Thanks. I have a lot of green toms this season due to weather and late planting on my part. I make green tomato chutney, which is always nice.
My fav recipe is the basic usual ingredients for green tomato chutney ie sugar, vinegar, toms, garlic, onion, apple but with loads of smoked paprika.... a total hit for me with cheese
We wait until just before the first frost, snip off green tomatoes at the base of the main branch and hang them inside to ripen. Works pretty well. I’m just learning how to can this season, so I’m excited to try a green tomato chutney next. Ty!
A shout out to all those green tomato lovers! Me too! Awesome sautéed with garlic and onions and black seed. Then there is green tomato pie. And should you find your self in the south of the US you must try fried green tomatoes.
I make green tomato jam! here are a couple recipes I have on file: Yield 6-7 1/2 pint jars Units US • 4 lbs organic green tomatoes (that was roughly pureed in the food processor) • 2 lbs organic sugar • 1 organic lemon, zest and meat chopped, seed and bitter pith discarded • 2 tablespoons bottled lemon juice • 1 vanilla bean (yes the whole bean rough chopped) • 2 inches piece ginger, minced finely (I use candied ginger) • 1 stick cinnamon (I used 2 t. garam masala) Directions 1. Prepare jars and hot water bath. 2. In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Grind till fine and powdery. 3. Place all ingredients in a large pot. 4. Bring to a boil being sure to stir often once it starts to thicken. 5. The cooking can take 1 hour depending on how high your heat goes and the size of the pot. I use power plus burner being very watchful over it so it doesn`t burn. When it hits 215 degrees remove cinnamon sticks and discard. Place jam in to sterilized jars wipe rims clean and place warm lids on jars, adjust rings on. Place in hot water bath covered by 1-2 inches of water for 10 minutes. Remove and place on towel covered counter over night. Check lids for sealing. Label and store in pantry for up to 1 year. * * * * * * Ingredients: 2 lbs chopped Green Tomatoes (measures to about 4 cups) 1/2 cup honey Juice of 2 lemons and the peels (yellow portion only) sliced or chopped 1 inch long sliver of fresh ginger (optional) 3 whole cloves 1 tsp cinnamon 1/2 cup water Toss all the ingredients into a saucepan or pot.Bring to a boil, then turn heat down to low or medium low depending how vigilant you are about stirring. Occasionally stir and continue to cook until thickened. (I cooked mine on low for an hour)Remove and discard ginger and cloves. Let cool then either process can, or refrigerate and use within two weeks.
Great video. I'd like to improve the tomato chutney with the following advice. Brine your green tomatoes and onions in a 5% salt solution for at least a couple of hours. I brine for 24hrs. Drain and continue with the recipe as shown. This will reduce most of the bitterness and you can reduce the sugar content if desired. Keep up the good work!
Thank you, Ben, for your recipe. Going to try it with semolina as I couldn't get cornmeal or polenta. Growing three orange varieties. Also, the info on the ripening stages is most useful. Maggie UK
The smaller green tomatoes have a sweet-sour flavor with a bit of crunch when cooked. We sauteed' some mixed with onion for a breakfast side - delicious!
Love the chutney. Reminds me of an end of summer treat I make and jar it up for winter. Called ChowChow. Basically try to use up whatever is left in the garden. It is delicious with soup beans,fried potatoes, hamburgers,etc….
Thank you! It is November 16th in North Carolina USA and I just pulled more Tomatoes off my tomato plants than I did all summer. I live in a condo so I only had a few plants however they didn't produce all summer. I got about 10 the beginning of last month but I just pulled off about 30! At least they won't be hitting the trash can before I give them one last shot!
Ah yes! This was me on Wednesday... Lots of green tomatoes that didn't turn in the end and my apples from the trees.. So I chopped one large Apple, one large red onion, 500g(ish... Maybe more) of green tomatoes, raisins, brown sugar, salt, pepper, ginger, all spice, cumin, and enough water to stew in my pressure pot for 3 hours, then a long, slow simmer on the stove until nicely thick and jammy .. Beautiful sweet chutney. It's been delicious on savory foods and meat! Yum!
A Greek neighbour used to make pickled veggies by putting cut veggies in a large jar with salt and water. Lots of salt. They would be ready by Christmas. My favourite veg in the mix were the green tomatoes. So good! I'm going to try this in the fall following a safe recipe for this.
The salt and water method is lactofermentation. I did a batch mid-summer because we had so many tomatoes I knew we wouldn't use them up. They only took about 2 weeks to ferment and be ready (ambient temperature really affects how fast they ferment) they turned out great and I ate several a day. They are crunchy and a bit tart. Similar to lactofermented cucumbers for pickles
Very good, thank you, questions answered in one video! I have a lot of green tomatoes to deal with, also apples that a friend gave me.... I may try the fried green tomatoes using gram flour (chickpea) which makes a good self-thickening batter, as I'm out of eggs.... good alternative for vegans too.
That chutney looks fantastic my brother you are fantastic Gardner thanks for the info I like how you sitting back there enjoying your trellis I do the same things with my yard long beans
I make green tomato pickle. Done properly it can last in jars for years. Pity in Australia we lost EZY Sauce. It was available for over 75 years. Made the most wonderful pickle and tomato relish.
Just went out and picked more ripe tomatoes. It’s getting colder here in Ohio so tomorrow its going to be 70 . I am going to harvest as many as I can . Then harvest the rest. Thank you for you’re info
This was a great video I just did this today myself and I’m glad to see that I did it right because I did it exactly the way you did before I even seen the video so thank you from California
I’ve never had to boil jars of preserves. Just filling hot jars with the hot preserve and closing the lid seems to cause a good enough vacuum. It’s fun to set them on the counter and hear the tops popping shut as they cool. Last year, I made Green Tomato Curries. This year, I might experiment making a hot tomato pickle for a change.
@@OceanFrontVilla3 Maybe I’ve been lucky so far. _Rarely_ I get a poorly sealed jar that has fermented. The safety button would be out and, worse, the insides would be oozing out. Like I say, the jars are oven-baked (after having been chemically sterilized), and the contents are ladled in piping hot, after having boiled. On top of that, the contents are saturated with natural preservatives. I’ve rarely had even the cheeses, sour doughs, ginger beers and kombuchas go off- and they’re supposed to get lively - but it’s obvious when they do go bad.
I was a little sad when my tomatoes got blight. I gave your tomato chutney a go and I can tell you, next year im harvesting all my tomatoes when they are green! It was so good, we decided not to give any of the jars away 🤣
I also quite like to make a salsa with excess tomatoes. I tend to freeze in small batches rather than can, because a while jar is more than we would use at a time. But you can make a green tomato salsa. Might be a fun way to liven up those Mexican feasts. Thanks for the video, I love how useful and down to earth your style is. It's nice to know other people have as much enthusiasm for growing and cooking things as I do.
A strange Southerner I am, I don’t like fried green tomatoes or grits, lol. But love this ! Didn’t know about storing the green ones. I’ll add mine to the potato and onion storage area if I have any left. Thanks so much for all your hard work that facilitates mine. I have to try the chutney. Have you ever had Chow-chow ? Have a Blessed Day all !
It's great you're getting both options I guess! The fried green tomatoes really were a winner in this household - first time cooking them up and was really impressed with them.
Oh yum.. fried green tomatos.. that brings out my Louisiana girl out of me.... I also have lots of green tomatos and I put them in a warm spot on the windowsil. Wait till they turn red.
Chutney looks good, I'll have to try it. Another way to store is 1/4 the tomatoes and pickle them with pearl onions, cauliflower and carrots slivers, green beans work too if you have any at the end of the season to use up.
I saute green tomatoes in butter or olive oil in the frying pan.. They are delish. I also make Salsa Verde with them which is so good we try to make it last all winter.
Cool, I do not have enough green tomatoes for this yet. I an still trying to grow tomatoes. Just yesterday I potted up 2 cherry/Grape 🍅 runners, into a bucket, to add to my bucket garden.. The in ground plant I took them from is just now making to its first tomatoes.
Best video for this. You covered the whole spectrum of ideas 🍅 it’s been freezing and bits of snow, I went to the garden 🪴 was surprised how many little big green tomatoes 🍅 were wanting to be harvested! I got two baskets 🧺! It’s going to snow ❄️ the rest of week at about 36 F in minneapolis it’s lovely autumn and been very busy outings music bands, dancing and Halloween 👻 🎃 neglected them. Ha ha
Thanks for the practical tips for all my green tomatoes, and I like that chutney recipe. We'll be giving that a go as I haven't yet tried a home made Tom chutney that was any good.👍🏼
Honestly Pat, try the chutney recipe - it's genuinely delicious. I like things a tad spicier though, so for my next batch might add a little more chilli.
I make this each year and it is excellent. Green Tomato Marmalade Author: Charmian Chrisite Prep time: 30 mins Cook time: 2 hours Total time: 2 hours 30 mins Serves: 6 to 7 8-ounce (250 mL) jars Ingredients 2 oranges 1 lemon 1 cup water 4 pounds green tomatoes, cut into small pieces (about 9 cups) 5 cups sugar 1/4 cup minced crystallized ginger Instructions Using a vegetable peeler, remove the top layer of rind from the oranges and lemon, being careful not to remove any of the bitter, white pith. Sliver the peels. Set aside while you segment the oranges and lemons. In a small saucepan, boil the slivered peel in 1 cup water for 5 minutes. Drain and rinse. Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the size you want in your jam. Place the citrus peel, pulp, green tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered until the jam sets. The timing will vary greatly depending on how green your tomatoes are and how big you cut them. Mine took 2 hours. Prepare the preserving jars. When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a 1/4 inch of headspace. Wipe the rims clean. Seal according to manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes.
Below, I'd like to share my recipe for green tomato relish. Here is USA south, it's traditionally served with brown/pinto beans (I'm sure any legume would do) and cornbread or, if you're also having cornmeal breaded/dredged fried fish, hush puppies. Ever mindful of blood pressure and glycemic index, I did some research & some experimentation to amend the original recipe to achieve the lowest possible ratios of sugar and salt. Ingredients first, all in grams: green tomatoes 2,253g cut into chunks, roughly 1" or smaller (about a gallon) green bell peppers 469, large dice jalapeno peppers 469, sliced onions 1,000, chunked or large dice white vinegar 500 white sugar 67 canning salt 50 (dissolves easily & contains no anti caking agents or other amendments) celery seed 1.10 ground black pepper 1.15 I will forego canning (hot water bath) instructions since that's easily found elsewhere online plus you don't HAVE to can this. Combine all 9 ingredients in a stainless steel soup pot. Mix & leave it to soak for 2-4 hours. The veggies will release enough liquid that there'll be no need to add any. Bring mixture to a boil, reduce heat, & simmer for either 2 minutes or 12 minutes, depending on whether you will be dividing it into canning jars and proceeding w/a 10 minute hot water canning bath. That's it! Speak southern while you eat it, y'all!
My favorite thing would be making pickled tomatoes. Great flavor and you can store and keep them for a looong time. We usually prepare them by the end of summer and enjoy all winter.
Victor B. Great video, so helpful as always, thank you again, Ben. I thought I was doing so well by letting my Moneymaker tomatoes plants keep climbing and ending up with 7-8 trusses. Each truss has +/- 10 large tomatoes, with an average weight of 100g each. How wrong was I? 🤢 I now know that 4-5 trusses are enough. I have just topped out the main stems and now have a bucket of green tomatoes, large and small. Definitely will be going the chutney route. Not a fan of deep-frying 😒. I do not have preserving jars, can I use old jars that are sterilized with new screw-on lids? If anyone is wondering how I have tomatoes now, I am in South Africa which is in the 30's C.🥵
Hi Victor. Proper preserving jars are recommended from a safety perspective, but if you will be using up the tomato chutney relatively soon (mine went within a few weeks!) then think sterilised jars with new lids would be fine.
Thanks, it's been a rather cold and wet summer up where I am and it's suppose to get below freezing by next Friday night and most all of my tomatoes are still green, a few might ripen but most probably wont.
Hope you manage to ripen the rest of them successfully, one way or another. This video may also offer a few ideas: th-cam.com/video/JNgnHcys2ZI/w-d-xo.htmlsi=IFwJGlTqhrW_WxTS :-)
green tomato jam : cut green tomatoes in little parts, slide a organic lemon and some ginger root // put the green tomatoes in a pot and cover them with the lemon slices and the ginger parts // cover up with some sugar ( I use about 60 gram for to pots of jam ) // let sit a whole night // the next day you will see the sugar has melted and some juice is produced // cook the jam untill you can mash it the masher you use to make mashed pototoes and the juice has boiled down / if still to running ad some pectine and let cook some minutes with the pec ( I made it tree times, the first to times I added the pec and third time it was not needed ) // the lemon gives it a very nice touch...
I use green cherry tomatoes to make salsa verde. They taste very similar to tomatillos which are about impossible to find in Indiana. Bigger green tomatoes are oven fried or stovetop fried green tomatoes. Many I just let sit on my deck until they finish ripening.
Fried Green Tomatoes with sour cream and horseradish dip! Yum! Thanks Ben!
Yum!
You jump right into and get to the point. I truly appreciate the way you made this video so full of info without any "fluff."
Thanks Patrick. :-)
Oh my tomatoes are going crazy and the rains came, browning the plants! Thank you--I'll be using this video. I've made green tomato soup in the past, which is quite good.
That sounds good! Recipe, please? In a separate comment, I'll share mine for green tomato relish.
So happy to see this after I had ti harvest 2 kilos of tomatoes due to blight! A complete spirit lift, Thanks!
Glad to have lifted spirits! :-)
I love that you are now sharing videos on how to use our harvest - thank you! Looking forward to trying both recipes
Thanks for watching. I've tried both recipes for the video and can wholeheartedly recommend them - they really are tasty!
Reading comments and smiling ear to ear….. love your videos Ben and the people who gather here❣️
It’s a lovely community here. Thanks for watching the video. :-)
Outstanding! I got a late start on my garden this year and the vines are absolutely covered in pretty green tomatoes - with a freeze in store beginning tonight. My work will not go to waste! Thank you!
So pleased Elizabeth. :-)
I’ve discovered the joy of green tomato salsa, it’s amazing.
Finally made the chutney following this recipe and it's AMAZING! 😍 Thank you! Will never look at those "lousy green tomatoes" the same way ever again 😁 Wanting more green tomatoes is going to be a problem next season, haha
The chutney recipe is a real favourite of mine now also - so yummy!
Oooh! Perfect timing, Ben. And the chutney recipe! So excited to try it. Thanks so much for this video ~ 🌻🍁🍂
Cheers Deb. You'll love the chutney - it really is rather good!
Jut the info I needed. Thank you I harvested all my tomatoes today before the weather starts to get frosty
The best part of your tips are they are very easy to follow. Thank you!
This video is just what I needed picked all my green tomatoes today. Used a few to make a salsa, thanks for the added recipes
Two great savoury recipes! Now, I don’t have the recipe but my dad use to make tomato jam… yes jam! With the green ones at the end of the season and it was always a winner, similar to strawberry in flavour!
I did a green tomato and rhubarb crumble a couple years ago, substituting half the rhubarb with green tomatoes. It's a great way to use them if you don't want to wait to ripen them.
Those are two remarkable ideas. It feels counterintuitive, but I'm sure they're delicious. Thanks fo the ideas Karen and no no.
My mother-in-law made a "strawberry" jam and it's a surprising recipe: 4 cups of diced green tomatoes and the powder of strawberry or raspberry jello. Yup! I am sure you can find the complete recipe online. If she did not tell me what was actually in the jam I never would have guessed!
Yummy! That sounds great lol.
We have such a short growing season here, I usually end up with a lot of green tomatoes. I use them (as I would tomatillos). I make chili verde, salsas and sauces.
Since we are growing on a small, west facing balcony in a short season climate (average first frost is only a week away, but it looks to be late this year), we usually pick our tomatoes as soon as they start turning and ripen them indoors in a bowl on the table. When first frost looms, we pick the rest, put them in a cardboard box with a banana and let them ripen at their own pace. We check them every week, change out the banana as needed, and use up any green tomatoes that look to be going soft rather than ripen. It works surprisingly well, and allows us to have home grown tomatoes even though our balcony is far away from being an ideal growing spot for them.
That's great that you've managed to work around your shorter growing season. My green tomatoes are showing some signs of turning at last.
I look forward to harvesting my green tomatoes for cooking! Use them in a quick bread instead of zucchini or a pork or chicken stew (like pozole)instead of tomatillos or a pie instead of apples. I have tried them all and they are soooo good, you’re really missing out if you just compost them.
Thanks for this additional suggestions Dana.
Aren't green tomatoes toxic?
@@arijarmala2037 No
Great stuff, once again, Ben. Thanks. I have a lot of green toms this season due to weather and late planting on my part. I make green tomato chutney, which is always nice.
Can't beat a good green tomato chutney Heather. :-)
So helpful, thank you! I have a lot of green tomatoes and our first frost is just around the corner.
My fav recipe is the basic usual ingredients for green tomato chutney ie sugar, vinegar, toms, garlic, onion, apple but with loads of smoked paprika.... a total hit for me with cheese
Thank you, the chutney recipe is wonderful! Can’t wait to make more for canning(will make great Christmas gifts).
So pleased you've enjoyed it. It is a rather good one! :-)
It’s that time of the year again,will be doing the chutney for sure,thanks Ben 👍
Nice one Mark!
We wait until just before the first frost, snip off green tomatoes at the base of the main branch and hang them inside to ripen. Works pretty well. I’m just learning how to can this season, so I’m excited to try a green tomato chutney next. Ty!
You're welcome Jenn.
A shout out to all those green tomato lovers! Me too! Awesome sautéed with garlic and onions and black seed. Then there is green tomato pie. And should you find your self in the south of the US you must try fried green tomatoes.
Sounds like another great way to enjoy them. :-)
I make green tomato jam! here are a couple recipes I have on file:
Yield 6-7 1/2 pint jars Units US
• 4 lbs organic green tomatoes (that was roughly pureed in the food processor)
• 2 lbs organic sugar
• 1 organic lemon, zest and meat chopped, seed and bitter pith discarded
• 2 tablespoons bottled lemon juice
• 1 vanilla bean (yes the whole bean rough chopped)
• 2 inches piece ginger, minced finely (I use candied ginger)
• 1 stick cinnamon (I used 2 t. garam masala)
Directions
1. Prepare jars and hot water bath.
2. In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Grind till fine and powdery.
3. Place all ingredients in a large pot.
4. Bring to a boil being sure to stir often once it starts to thicken.
5. The cooking can take 1 hour depending on how high your heat goes and the size of the pot. I use power plus burner being very watchful over it so it doesn`t burn. When it hits 215 degrees remove cinnamon sticks and discard. Place jam in to sterilized jars wipe rims clean and place warm lids on jars, adjust rings on. Place in hot water bath covered by 1-2 inches of water for 10 minutes. Remove and place on towel covered counter over night. Check lids for sealing. Label and store in pantry for up to 1 year.
* * * * * *
Ingredients:
2 lbs chopped Green Tomatoes (measures to about 4 cups)
1/2 cup honey
Juice of 2 lemons and the peels (yellow portion only) sliced or chopped
1 inch long sliver of fresh ginger (optional)
3 whole cloves
1 tsp cinnamon
1/2 cup water
Toss all the ingredients into a saucepan or pot.Bring to a boil, then turn heat down to low or medium low depending how vigilant you are about stirring.
Occasionally stir and continue to cook until thickened. (I cooked mine on low for an hour)Remove and discard ginger and cloves. Let cool then either process can, or refrigerate and use within two weeks.
You star - thank you so much for sharing! Brill!
Great video. I'd like to improve the tomato chutney with the following advice. Brine your green tomatoes and onions in a 5% salt solution for at least a couple of hours. I brine for 24hrs. Drain and continue with the recipe as shown. This will reduce most of the bitterness and you can reduce the sugar content if desired. Keep up the good work!
What a great suggestions, thank you!
Fantastic! Most valuable gardening and cooking tips, thanks a lot.
Green tomatoes can make pickle with fish sauce and chili eating with roast fish is very delicious , thanks for sharing garden tips
That sounds totally delicious!
Thank you, Ben, for your recipe. Going to try it with semolina as I couldn't get cornmeal or polenta. Growing three orange varieties. Also, the info on the ripening stages is most useful. Maggie UK
The smaller green tomatoes have a sweet-sour flavor with a bit of crunch when cooked. We sauteed' some mixed with onion for a breakfast side - delicious!
Yum!
I use green tomatoes for green tomato bread. An easy quick bread similar to making zucchini bread.
Genius!
Tried this method, it really works, give it a go.
Love the chutney. Reminds me of an end of summer treat I make and jar it up for winter. Called ChowChow. Basically try to use up whatever is left in the garden. It is delicious with soup beans,fried potatoes, hamburgers,etc….
Ben ! you saved my day.. what a greate tips you have gived me.. Thank yoU !
Thank you for all the useful types.
Thank you! It is November 16th in North Carolina USA and I just pulled more Tomatoes off my tomato plants than I did all summer. I live in a condo so I only had a few plants however they didn't produce all summer. I got about 10 the beginning of last month but I just pulled off about 30! At least they won't be hitting the trash can before I give them one last shot!
It's amazing how late tomatoes can sometimes crop. October was my most productive month!
Thank you! I've got two plants loaded with green tomatoes and the weather in Oregon has definitely turned.
Autumn's finally arrived to the Pacific NW then. Hope you enjoy all the wonderful fall colours.
@@GrowVeg they're coming in beautifully!
Great show! Very informative! Thanks!
Ah yes! This was me on Wednesday... Lots of green tomatoes that didn't turn in the end and my apples from the trees.. So I chopped one large Apple, one large red onion, 500g(ish... Maybe more) of green tomatoes, raisins, brown sugar, salt, pepper, ginger, all spice, cumin, and enough water to stew in my pressure pot for 3 hours, then a long, slow simmer on the stove until nicely thick and jammy ..
Beautiful sweet chutney. It's been delicious on savory foods and meat!
Yum!
I love it when you can make a chutney using almost all home-grown ingredients. That's the way it should be. :-)
A Greek neighbour used to make pickled veggies by putting cut veggies in a large jar with salt and water. Lots of salt. They would be ready by Christmas. My favourite veg in the mix were the green tomatoes. So good! I'm going to try this in the fall following a safe recipe for this.
They're so versatile - another great way to process them. :-)
The salt and water method is lactofermentation. I did a batch mid-summer because we had so many tomatoes I knew we wouldn't use them up. They only took about 2 weeks to ferment and be ready (ambient temperature really affects how fast they ferment) they turned out great and I ate several a day. They are crunchy and a bit tart. Similar to lactofermented cucumbers for pickles
@@rkng1 Good to know it can be so quick! I will do this next year.
Wow, learned a lot from this post! Enjoyed the recipe section too. I know I will learn even more as I go through the comments.🙂
Some great comments for other recipes already Valorie - a feast of information!
I am so happy you made this video my tomatoes have been slow all year now I know I can do something with them at least
I know - it was awful to think they'd all go to waste, but fantastic to know things can be turned around somewhat.
Brilliant tips Ben 💡
love the cooking tips too. Very helpful- your garden looks lovely
Cheers Jo.
Very good, thank you, questions answered in one video! I have a lot of green tomatoes to deal with, also apples that a friend gave me.... I may try the fried green tomatoes using gram flour (chickpea) which makes a good self-thickening batter, as I'm out of eggs.... good alternative for vegans too.
I've made a green tomato pie. Same recipe as an apple pie. Tastes great! Just like an apple pie
Ooh - that sounds like a great idea!
Made several jars of Green tomato & Chili sauces. Very Tasty
Yum!
Always great info thank you for making all these videos sir
You're most welcome Jeremiah. :-)
That chutney looks fantastic my brother you are fantastic Gardner thanks for the info I like how you sitting back there enjoying your trellis I do the same things with my yard long beans
It's a lovely placed to be - surrounded by greenery.
I make green tomato pickle. Done properly it can last in jars for years. Pity in Australia we lost EZY Sauce. It was available for over 75 years. Made the most wonderful pickle and tomato relish.
Just went out and picked more ripe tomatoes. It’s getting colder here in Ohio so tomorrow its going to be 70 . I am going to harvest as many as I can . Then harvest the rest. Thank you for you’re info
You're very welcome Jann. Enjoy the rest of your tomatoes.
This was a great video I just did this today myself and I’m glad to see that I did it right because I did it exactly the way you did before I even seen the video so thank you from California
So pleased you managed to gather everything in in time. :-)
I’ve never had to boil jars of preserves. Just filling hot jars with the hot preserve and closing the lid seems to cause a good enough vacuum. It’s fun to set them on the counter and hear the tops popping shut as they cool.
Last year, I made Green Tomato Curries. This year, I might experiment making a hot tomato pickle for a change.
Green tomato curries - that sounds like a great idea!
Not all microbes are visible, it's risky to omit the water bath
@@OceanFrontVilla3 Maybe I’ve been lucky so far.
_Rarely_ I get a poorly sealed jar that has fermented. The safety button would be out and, worse, the insides would be oozing out. Like I say, the jars are oven-baked (after having been chemically sterilized), and the contents are ladled in piping hot, after having boiled. On top of that, the contents are saturated with natural preservatives.
I’ve rarely had even the cheeses, sour doughs, ginger beers and kombuchas go off- and they’re supposed to get lively - but it’s obvious when they do go bad.
I was a little sad when my tomatoes got blight. I gave your tomato chutney a go and I can tell you, next year im harvesting all my tomatoes when they are green! It was so good, we decided not to give any of the jars away 🤣
So pleased you enjoyed the recipe Steve - it is rather good isn't it!
Thank you. Chutney looks like it is worth a try!
Definitely is. Absolutely delicious, I promise
Fried green tomatoes is a favorite. I enjoy paprika in my cornmeal mix.
I also quite like to make a salsa with excess tomatoes. I tend to freeze in small batches rather than can, because a while jar is more than we would use at a time. But you can make a green tomato salsa. Might be a fun way to liven up those Mexican feasts. Thanks for the video, I love how useful and down to earth your style is. It's nice to know other people have as much enthusiasm for growing and cooking things as I do.
Thanks for those kind comments Christina. Great tip to make up green tomato salsas. :-)
A strange Southerner I am, I don’t like fried green tomatoes or grits, lol. But love this ! Didn’t know about storing the green ones. I’ll add mine to the potato and onion storage area if I have any left. Thanks so much for all your hard work that facilitates mine. I have to try the chutney. Have you ever had Chow-chow ? Have a Blessed Day all !
@Tonie Dalton What is chowchow???
I hadn't heard of chowchow until this morning, going through all the comments. It's like a pickle L E - I'll give it a try I think.
@GrowVeg It’s with peppers too. Depends on the region. We always had it with pinto beans. My Mother made and canned it for winter.
Your fried green tomatoes look wonderful. My husband can hardly wait for mine to turn red he picks most all of them green for frying 🤭
It's great you're getting both options I guess! The fried green tomatoes really were a winner in this household - first time cooking them up and was really impressed with them.
They're a comfort food in my family. I like to add a bit of curry powder in my breading for a slightly different flavor profile.
💕 very informative. I will definitely try it out.
What a great video. I was looking for solutions for my green tomatoes. Perfect timing. Thank you for sharing.
Thank you. I just took down all my green tomatoes today.
Thank you so much I will try today 🙏🙏🙏
Oh yum.. fried green tomatos.. that brings out my Louisiana girl out of me.... I also have lots of green tomatos and I put them in a warm spot on the windowsil. Wait till they turn red.
I think there's some great recipes from the South. Good soul food!
Chutney looks good, I'll have to try it. Another way to store is 1/4 the tomatoes and pickle them with pearl onions, cauliflower and carrots slivers, green beans work too if you have any at the end of the season to use up.
Love the sound of this, thanks Roy.
Thank you i cant wait to make this and taste it 😁❤️
Such a shame I didn’t know green tomatoes could still be so useful😢!!! Almost wasted all of them 😭😭 going to harvest them now. Millions Thanks Ben!
Great that you'll be able to harvest and use them. :-)
Just tried me some fried green tomatoes. Didn’t have cornmeal so used breadcrumbs. Success!
Nice job! I bet they were totally delicious!
@@GrowVeg they were! Thanks
For people who like fried green tomatoes, sometimes try fried half ripe tomatoes, they are great.
I saute green tomatoes in butter or olive oil in the frying pan.. They are delish. I also make Salsa Verde with them which is so good we try to make it last all winter.
Great to be using them all up like that. :-)
Thank you for all your videos. Your informative vids are a 'go to' for learning more about gardening! Eat Well Be Well!
Great video! Thanks for sharing!
Thank you so much for the sharing. I'll definitely give it a try.
Here in France we make jam with them, but a chutney must be absolutely delicious, too!!!
Cool, I do not have enough green tomatoes for this yet. I an still trying to grow tomatoes. Just yesterday I potted up 2 cherry/Grape 🍅 runners, into a bucket, to add to my bucket garden.. The in ground plant I took them from is just now making to its first tomatoes.
Best video for this. You covered the whole spectrum of ideas 🍅 it’s been freezing and bits of snow, I went to the garden 🪴 was surprised how many little big green tomatoes 🍅 were wanting to be harvested! I got two baskets 🧺! It’s going to snow ❄️ the rest of week at about 36 F in minneapolis it’s lovely autumn and been very busy outings music bands, dancing and Halloween 👻 🎃 neglected them. Ha ha
So pleased you've managed to rescue what's left Jody - enjoy them all!
Thanks for the practical tips for all my green tomatoes, and I like that chutney recipe. We'll be giving that a go as I haven't yet tried a home made Tom chutney that was any good.👍🏼
Honestly Pat, try the chutney recipe - it's genuinely delicious. I like things a tad spicier though, so for my next batch might add a little more chilli.
Fry green and red tomatoes in a mix of butter and olive oil. Season and serve with a doorstep of buttered toast. Delicious.
Hmm... sounds divine!
Thanks for another great episode.
Now I knew what to do with those green tomatoes. I feel sorry for them when they go to waste or freeze. Thank you. 🍅🍅🍅🍅🍅🍅💚💚💚🙋♀️
Excellent timely video.
I shared your video with a friend when we're talking about what to do with green giant tomatoes.
That's great to hear - thanks so much for sharing.
Just what i wanted to see. Thanks
Very helpful! Thanks
You can also pickle green tomatoes in brine with garlic, and pickling spices the same as cukes.
I needed this video!
I make this each year and it is excellent.
Green Tomato Marmalade Author: Charmian Chrisite
Prep time: 30 mins Cook time: 2 hours Total time: 2 hours 30 mins
Serves: 6 to 7 8-ounce (250 mL) jars
Ingredients
2 oranges
1 lemon
1 cup water
4 pounds green tomatoes, cut into small pieces (about 9 cups)
5 cups sugar
1/4 cup minced crystallized ginger
Instructions
Using a vegetable peeler, remove the top layer of rind from the oranges and lemon, being careful not to remove any of the bitter, white pith. Sliver the peels. Set aside while you segment the oranges and lemons.
In a small saucepan, boil the slivered peel in 1 cup water for 5 minutes. Drain and rinse.
Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the size you want in your jam.
Place the citrus peel, pulp, green tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered until the jam sets. The timing will vary greatly depending on how green your tomatoes are and how big you cut them. Mine took 2 hours.
Prepare the preserving jars.
When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a 1/4 inch of headspace. Wipe the rims clean. Seal according to manufacturer’s directions.
Process the jars in a boiling water bath for 10 minutes.
This sounds superb - thanks so much for sharing this recipe, it's appreciated. :-)
Video saved. Some cracking recipes I must try.
Great video!! Thanks!
fried green tomatoes :3 so good
Below, I'd like to share my recipe for green tomato relish. Here is USA south, it's traditionally served with brown/pinto beans (I'm sure any legume would do) and cornbread or, if you're also having cornmeal breaded/dredged fried fish, hush puppies. Ever mindful of blood pressure and glycemic index, I did some research & some experimentation to amend the original recipe to achieve the lowest possible ratios of sugar and salt. Ingredients first, all in grams:
green tomatoes 2,253g cut into chunks, roughly 1" or smaller (about a gallon)
green bell peppers 469, large dice
jalapeno peppers 469, sliced
onions 1,000, chunked or large dice
white vinegar 500
white sugar 67
canning salt 50 (dissolves easily & contains no anti caking agents or other amendments)
celery seed 1.10
ground black pepper 1.15
I will forego canning (hot water bath) instructions since that's easily found elsewhere online plus you don't HAVE to can this.
Combine all 9 ingredients in a stainless steel soup pot. Mix & leave it to soak for 2-4 hours. The veggies will release enough liquid that there'll be no need to add any.
Bring mixture to a boil, reduce heat, & simmer for either 2 minutes or 12 minutes, depending on whether you will be dividing it into canning jars and proceeding w/a 10 minute hot water canning bath. That's it! Speak southern while you eat it, y'all!
This sounds delicious, thank you so much for sharing this. :-)
My English mother in law made green tomato mince meat! Delicious! Now so do I.
I'm still picking ripe outdoor tomatoes here in Ireland 🇮🇪
Nice job Mark!
Hi Ben my outside tomatoes have changed colour before my greenhouse one's , thanks for all your video's ,G.
Wow Graeme - clearly they're a very eager variety. Hope the greenhouse ones colour up soon also.
you can also ferment them... I just started that proces, do not yet know how it tastes
My favorite thing would be making pickled tomatoes. Great flavor and you can store and keep them for a looong time. We usually prepare them by the end of summer and enjoy all winter.
Sounds delicious!
Very useful thanks
Victor B.
Great video, so helpful as always, thank you again, Ben. I thought I was doing so well by letting my Moneymaker tomatoes plants keep climbing and ending up with 7-8 trusses. Each truss has +/- 10 large tomatoes, with an average weight of 100g each. How wrong was I? 🤢 I now know that 4-5 trusses are enough. I have just topped out the main stems and now have a bucket of green tomatoes, large and small. Definitely will be going the chutney route. Not a fan of deep-frying 😒. I do not have preserving jars, can I use old jars that are sterilized with new screw-on lids?
If anyone is wondering how I have tomatoes now, I am in South Africa which is in the 30's C.🥵
Hi Victor. Proper preserving jars are recommended from a safety perspective, but if you will be using up the tomato chutney relatively soon (mine went within a few weeks!) then think sterilised jars with new lids would be fine.
You can also put the filled jars in the freezer, or better yet, fill freezer-safe plastic bags and freeze the chutney@@GrowVeg
chutney looks fab :)
It is Steve - try it!
Thanks, it's been a rather cold and wet summer up where I am and it's suppose to get below freezing by next Friday night and most all of my tomatoes are still green, a few might ripen but most probably wont.
Hope you manage to ripen the rest of them successfully, one way or another. This video may also offer a few ideas: th-cam.com/video/JNgnHcys2ZI/w-d-xo.htmlsi=IFwJGlTqhrW_WxTS :-)
green tomato jam : cut green tomatoes in little parts, slide a organic lemon and some ginger root // put the green tomatoes in a pot and cover them with the lemon slices and the ginger parts // cover up with some sugar ( I use about 60 gram for to pots of jam ) // let sit a whole night // the next day you will see the sugar has melted and some juice is produced // cook the jam untill you can mash it the masher you use to make mashed pototoes and the juice has boiled down / if still to running ad some pectine and let cook some minutes with the pec ( I made it tree times, the first to times I added the pec and third time it was not needed ) // the lemon gives it a very nice touch...
What a fantastic recipe Brigitte. Thanks for sharing it! :-)
I use green cherry tomatoes to make salsa verde. They taste very similar to tomatillos which are about impossible to find in Indiana. Bigger green tomatoes are oven fried or stovetop fried green tomatoes. Many I just let sit on my deck until they finish ripening.
What a great idea - the salsa verde. I bet it's delicious. :-)