What to Do with Green Tomatoes (Ripening, Canning, Dehydrating, Freezing, and More!)
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When you live where the weather is cool enough thatripe tomatoes are never a certainty (as I do), you do everything you can to help yourtomatoes ripen. But you also learn that while ripe, red tomatoes are a prizedcrop, unripe green tomatoes are just as valuable. Try as I might to get largecrops of ripe tomatoes, each year, I grow far more unripe, green tomatoes. Andin the fall, if large amounts of rain are expected (which causes tomatoesto split), or if the first hard frost is predicted, I harvest every singlegreen tomato before they are damaged by the weather. I can make excellent useof them - and so can you!
First, What About Ripening Green Tomatoes?
The first thing you should consider is whether ornot you want to ripen green tomatoes indoors. It's easy to do, and makes theharvest last much longer. (Via indoor ripening, I've had fresh tomatoes forChristmas.) The downside to this is, despite what some influencers are sayingon the social media, tomatoes ripened off the vine are not as good as those thatare ripened on the vine. However, they are certainly better-tasting than storebought tomatoes!
There are a few different ways to ripen tomatoes,but I go with what I feel is the easiest: I lay the tomatoes out in a singlelayer, away from direct sunlight. (It's temperature, not sunlight, that ripenstomatoes; letting tomatoes sit in the sun seems to make them spoil more quickly.)If I have room to do so, I prefer to put the tomatoes in a darkish location,like a pantry shelf. Otherwise, I lay them out on my kitchen counter or a largetable.
Ripening tomatoes indoors.
The shallow boxes canning jars are sold in are excellent for storing green tomatoes as they ripen.Are Indoor Ripened Tomatoes Safe to Preserve?
It's worth noting that some Extension offices don'trecommend using indoor-ripened tomatoes for canning, because "the properacidity may not develop." On the other hand, the USDA and The NationalCenter for Home Food Preservation recommend that vine-ripened tomatoes are only"preferable" for canning.
Also note that if you let tomato plants get killedby frost, the tomatoes left on the vine are fine for cooking and baking, butthey are not safe for canning, due to changes in acidity. Finally, tomatoes that show signs of disease (such as late blight) are not safe for canning. However, if the plant is diseased but the fruit itself show nosign of disease, they are safe for canning.
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There are lots of good ways to preserve greentomatoes. My favorite method is canning, simply because there are so many deliciousrecipes out there for canned green tomatoes. In addition, you can safely substitute unripe, green tomatoes for tomatillos in any canning recipe.
Green Tomato Mincemeat
Green tomato mincemeat pie filling.This is my family's absolute favorite green tomatorecipe. It makes a truly scrumptious pie filling or basis for a cobbler orcrisp. This recipe comes from the National Center for Home Food Preservationand makes about 7 quarts. (I use two quart jars for each pie.)
4 quarts chopped green tomatoes
3 quarts peeled and chopped tart apples
1 lbs. dark seedless raisins
1 lb. white raisins
1/4 cup minced orange peel (from about 1 mediumorange)
2 cups water
2 1/2 cups brown sugar
2 1/2 cups white granulated sugar
1/2 cup white vinegar (5% acidity)
1 cup bottled lemon juice
2 tablespoonsground cinnamon
1 teaspoonground nutmeg
1 teaspoonground cloves
1. Combine all the ingredients in a large saucepanplaced over medium-low heat. Cook and stir often, until the ingredients are tenderand slightly thickened (about 35 to 40 minutes).
2. Ladle hot filling into hot quart jars, leaving1/2-inch headspace. Process in a water bath canner for 15 minutes.*
This mincemeat makes a scrumptious pie!Green Tomato Salsa
Green salsa.This is a very good, mild salsa from the Universityof Main Extension Office. My family likes it as a change of pace in tacos ortaco salad, or over enchiladas. Makes about 5 pints.
5 cupschopped green tomatoes (unpeeled or peeled)
6 clovesgarlic, finely chopped
1 1/2 cupschopped long green chilies (remove the seeds for a mild salsa, leave them for aspicier salsa)
1tablespoon ground cumin
1/2 cupchopped jalapeno peppers (with seeds for a hotter salsa, seeds removed for amild salsa)
1 - 3tablespoons oregano leaves
4 cupschopped onions
1tablespoon canning salt
1 cupbottled lemon or lime juice
1 teaspoonblack pepper
1. Combineall the ingredients in a large saucepan and place over high heat, stirringoften, until it boils. Reduce the heat and simmer 20 minutes, stirring now andthen.
2. Ladleinto hot pint jars, leaving 1/2 inch headspace. Process in a water bath cannerfor 15 minutes.*
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Green Tomato Slices
If you love fried green tomatoes, or use greentomatoes in various savory dishes, give this recipe from the University of MainExtension Office a try.
Wash green tomatoes, core them, and slice. Pack intopint canning jars, adding 1 tablespoon bottled lemon juice or 1/4 teaspooncitric acid, to ensure safe acidity. For quart jars, add 2 tablespoons bottledlemon juice or 1/2 teaspoon citric acid. Cover the tomatoes with boiling water,leaving 1/2 inch headspace. If desired, add 1/4 teaspoon canning salt to eachjar. Process in a water bath canner: pints for 40 minutes, quarts for 45minutes.*
Green tomato relish.More canning recipes for green tomatoes:
Spiced Green Tomatoes from The National Center for Home Food Preservation
Pickled Sweet Green Tomatoes from The National Center for Home Food Preservation
Kosher Style Dill Green Tomato Pickles from The National Center for Home Food Preservation
Pickled Green Tomato Relish from The National Center for Home Food Preservation
Green Salsa from The National Center for Home Food Preservation
Rummage Relish from The National Center for Home Food Preservation
Tangy Relish from The National Center for Home Food Preservation
Piccalilli from The National Center for Home Food Preservation
Fall Garden Relish from The National Center for Home Food Preservation
Kosher Green Tomato Pickles from So Easy to Preserve (by The University of Georgia Extension)
Green Tomato Relish from So Easy to Preserve (by The University of Georgia Extension)
Green Tomato Salsa from the Ball Blue Book (37th edition)
Green Tomato Relish from The Ball Blue Book (38th edition)
Green Tomato Hot Pepper Mix from The Ball Blue Book (38th edition)
Dilled Green Tomatoes from The Ball Blue Book (38th edition)
Escabeche from The Ball Blue Book (38th edition)
Thai Green Tomato Chutney from The All New Ball Book of Canning and Preserving (also in The Ball Complete Book of Home Preserving)
Green Tomato & Hot Pepper Pickles from The All New Ball Book of Canning and Preserving
DilledGreen Tomato Pickles from The Ball Complete Book of Home Preserving
Green Tomto Relish from The Ball Complete Book of Home Preserving
Green Chili Sauce from The Ball Complete Book of Home Preserving
Chow Chow Relish from The Ball Complete Book of Home Preserving
Minced Mustard Pickles with green tomatoes from The Ball Complete Book of Home Preserving
Piccadilli Relish from The Ball Complete Book of Home Preserving
Salsa Verde from The Ball Complete Book of Home Preserving
In addition, the USDA Complete Guide to Home Canning says:"Green tomatoes are more acidic than ripened fruit and can be canned safely" in place of red, ripe tomatoes in recipes that call for tomatoes by themselves. Just be sure to peel the green tomatoes (with a soft skin peeler) if the recipe calls for peeling.
Freezing Green Tomatoes
If you prefer to freeze your harvest:Wash and core green tomatoes, then cut into cubes or slices. Spread out theprepared tomatoes in a single layer on a rimmed baking sheet, then pop them inthe freezer. Once the tomatoes are frozen hard, transfer them to a freezer bag.Frozen slices can be dipped in flour and fried without thawing first.
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Dried green tomatoes are handy for desserts orsavory dishes. Begin by peeling and coring the tomatoes, then chop them intocubes 1/2 inch or smaller. Dry at 140 degrees F. When you can tear a pieceapart and no liquid seeps out, the tomatoes are done. Store in a glass jar witha metal lid and store in a dark, cool location for up to a year. To rehydrate,cover the tomatoes with water and allow to soak for about an hour.
Fermenting Green Tomatoes
Fermented green tomatoes. Photo by Warren Layton.If you want to get some good probiotics in yourdiet, you'll be happy to know green tomatoes ferment well. As with allfermenting projects, be sure to freshly wash everything (your tools, yourcontainers, your fruit, and your hands) before beginning.
4cups distilled water
2tablespoons fine sea salt
11/2 lbs green tomatoes, quartered (the tomato pieces should all be about thesame size)
4medium hot peppers, sliced 1/4 inch thick (optional)
6medium garlic cloves
1.Warm 2 cups of the water in a saucepan placed over medium heat. Add the saltand stir until the salt dissolves. Remove the pan from the stove and allow thewater to completely cool.
2.Place the prepared tomatoes in a quart-sized jar. Add the peppers (if using)and garlic. Pour the cooled brine over the vegetables. Pack everything intightly. The vegetables must be completely covered with the brine.
3.Place a fermentation weight over the vegetables, as well as a burper. If youhave neither, you may use a jelly jar filled with marbles as a weight, then covereverything with cheesecloth to keep bugs out. Place the quart jar in a bowl, incase liquid overflows during fermentation. Place in a location out of directsunlight.
4.In about 14 days, taste a tomato (using a freshly washed fork). If you like theflavor, remove the burper and weight, cover the jar with a plastic or metallid, and store in the refrigerator. If you think the tomatoes need morefermenting time, leave them for up to 6 weeks or so, tasting every few daysuntil you like the flavor.
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Cookingand Baking with Green Tomatoes
You canalso use up your green tomato crop right away by using them in savory or sweetdishes.
* Green Tomato Pie (tastes just like apple pie!)
Green tomato pie tastes like apple pie!* Green Tomato Enchilada Sauce
* Oven or Air Fried Green Tomatoes (or traditional Fried Green Tomatoes)
* Green Tomato Jam (not for canning; keep in the freezer or refrigerator)
SAFETY NOTE:
While millions of people have eaten green tomatoes without negative side effects, and while neither the USDA nor the Extension offices have expressed concern about canning or eating green tomatoes, Ball points out that unripe green tomatoes can contain something called solanine, which, if eaten in large quantities, can be toxic. If you want to be extra careful, Ball recommends only eating darker green tomatoes, saving pale green ones (which, they say, are higher in solanine) for off-the-vine ripening.
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