green tomoatoews about to freeeze

[T]

Hi All,

My cherry tomatoes are filled with green tomatoes that do not seem to want to ripen. And the first freeze is coming pretty quick.

Is this good advice?

Get Tomatoes to Ripen Faster on the Vine - How to Ripen Green Tomatoes

Many thanks,

-T

[songbird]

dunno, can you describe what the video is doing/saying?

going to sleep now. will see it tomorrow if i get a chance.

basically, for larger tomatoes they are ok to pick once they've developed and then let them ripen set out on a table. some people will wrap them in paper bags or newspaper or do other things but we've had them ripen ok if just left out as long as they don't rot they'll eventually turn red and be edible. they will not be exactly the same as a regular vine ripened tomato but they're better than nothing or having to go buy them.

since i've not done this with cherry tomatoes i'll have to let someone else chime in if it worked for them to let them sit out for however long it took. it might, but i don't know for sure. :)

we've already had several hard frosts and even seen some snow.

songbird

[T]

I got around to it too late. Sat and Sun night are suppose to get down to 27F/

I will see if I can rig a trach bag around them

[T]

If you click on the "show more" under the description, it will give you video thumbnails whose short one line description tell the entire procedure. Takes about 10 seconds to eyeball all of them.

[songbird]

i wasn't online enough or going back online anytime soon enough to do that...

today i finally could look at the video and while all the information provided was interesting it didn't address the specific question about cherry tomatoes.

i vaguely recall having somewhat green cherry tomatoes finish indoors after picking but that was several years ago and for sure the tomatoes that had split were not too likely to do that well sitting someplace to ripen.

his question about flavor and quality of ripened indoors tomatoes vs. vine ripened is about the same as mine. that is, i don't think it makes that much of a difference, especially if you are going to be using them for cooking with other ingredients. it's just not that major of a difference.

later season tomatoes are different in and of them- selves.

songbird

[Wilson]

This isn't my recipe, but it's very similar. Instead of vinegar pickling, this one depends only on salt - lactic acid brining. I have screwed the lids on fairly well and when opened, there is gas in the jar and sometimes the tomatoes themselves will fizz after being opened. We let them work in the fridge and will last months in there. You'll either love them or hate them. We've made them with green cherry tomatoes, but a roma style is our favorite. When I worked in Newark, NJ back in 1971, there was an Italian deli that specialized in sandwiches stacked with inches of thin sliced meats. But, in the dining area, these green pickled tomatoes were in bowls on the table for customers to enjoy at will.

Ingredients

2 clean mason jars 1 qt filtered or distilled water (chlorine prevents fermentation) 3 tbsp. Morton's kosher salt 4 bay leaves 2 tsp. whole coriander (optional) 4 tsp. whole black peppercorns 2 tsp. dill seeds, or a few sprigs of dill weed 4 cloves garlic, peeled and halved green tomatoes, halved or quartered and cored

Instructions

Wash the jars, then mix the salt and water. Add half of the spices and garlic to each jar. Add half of the tomatoes to each jar, filling to just below the jar's neck. Pack them in as tightly as you can! As described on the Fermentation Basics page, use your preferred method to keep the tomatoes submerged. Add brine to both jars, leaving about 1" at the top. Loosely lid the jars, then follow the general directions on the Fermentation Basics page.

[T]

It is predicted now to get to 20F and no bag will protect them from that. So I harvested them all.