Storing green tomatoes
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Storing green tomatoes
  Tomatoes    Preserves    Vegetables    Greens  
Last updated 6/12/2012 1:25:01 AM. Recipe ID 58808. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Storing green tomatoes
 Categories: Harned 1994, Info/tips, Preserves, Vegetables
      Yield: 1 Info below
      1    Info below
  Colombo writes:  "1.  You can pull the vines, hang them upside down
  in the garage or basement and, when the fruit is ripe, pick it from
  the vine. The temperature should be 55 to 65 degrees.  One problem:
  You'll have to clean up the dirt and tomato-vine debris later.
  "2.  Pick the tomatoes and refrigerate the ripe ones. The pinks can be
  ripened in a ripening bowl (a large plastic-covered bowl with holes
  drilled in the top). The cover traps the natural ethylene gas and
  speeds up the ripening process.  The air holes allow air and moisture
  "3.  For long-term storage, wrap each tomato in newspaper, then place
  them, no more than two or three layers deep, in open crates or
  baskets. Store in a cool, dark place."
  "Another storage method is to set the tomatoes on a rack without
  touching. Cover with a cloth or newspaper. The temperature should be
  between 55 and 60 degrees and the air a little humid, not damp.
  "If you need ripe tomatoes, place those that have turned pink in a
  ripening bowl or in an area with a temperature between 65 and 70
  "No matter what method of storage you use, check daily for ripened
  fruit and store them in the refrigerator."
  From Alice Colombo's 09/21/94 "Cook's Corner" column in "The
  (Louisville, KY) Courier-Journal."  Pg. C1. Posted by Cathy Harned.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 58808 (Apr 03, 2005)

[an error occurred while processing this directive]