Ripening tomatoes

rosieben

I would suggest you pick the decent sized tomatoes off and lay them on a tray somewhere indoors, they will ripen, I promise! They dont need to be covered/in sunlight/in the dark. I just leave mine on the dresser in the dining room and they do fine. I'm just ripening off a big dishful that were absolutely green when I picked them on Friday; most are about ready to eat now, tomatoes on toast for supper I think!

donna73

am i right in thinking that if i pick off the green tomatoes and get them to ripen elsewhere, that it will encourage more to grow on the plant? or is that just wishful thinking???

rosieben

donna73 wrote: »

am i right in thinking that if i pick off the green tomatoes and get them to ripen elsewhere, that it will encourage more to grow on the plant? or is that just wishful thinking???

it will definitely allow the plant to put more energy into growing the ones already coming on behind, and if new flowers come at the top, then you may get more new ones.

The trouble is that they may not ripen on the plant if they are late comers but just pick and ripen them indoors.

bella165

could i have the beetroot recipe please.im def gonna making the tom chutney 1 as i have loads of toms.also do you think i could use yellow tumbling toms (last years new variaty)along with green and red ones thanks again bella

Lord_Gardener

noonesperfect wrote: »

Do you need to have a lot of sun for tomatoes to ripen is it warmth they need?

There's no shortage of tomatoes on my plants (that's if they don't drop off!!) but I've never grown them before so am unsure of ripening requirements. I water them everyday and feed them with a propriety brand of tomato feed once a fortnight.

Don't know if I like green tomato chutney

Have your tom's started to ripen yet? There's plenty of time and they will ripen on or off your plants - they don't need the sun, they just need the ethylene (a gas) which they give off during the ripening process. If you need to speed up the ripening process put them in a paper bag in a warm environment. Adding ripe tomatoes or apples or bananas will speed up this process even more because they also produce ethylene! To slow down the ripening process (if you have an excess of tomatoes) put in a cool environment and space out well. NB don't put in a fridge or you'll stop the process completely! To get best taste always ripen on the plant.

rosieben

bella165 wrote: »

could i have the beetroot recipe please.im def gonna making the tom chutney 1 as i have loads of toms.also do you think i could use yellow tumbling toms (last years new variaty)along with green and red ones thanks again bella

yes I would mix the tomatoes if you dont have enough to do separate chutneys. TBH the last time we made red and green tomato chutney I was hard pressed to tell the difference!! It was all good though!

Pickled Beetroot (from Sarsons 'Perfect Pickles' book)

900g (2lbs) fresh beetroot, washed, uncooked,
BRINE - 50g (2oz) salt dissolved in 600ml (1pt) water, enough to cover the beetroot
600ml (1pt) malt vinegar

Place the beetroot in a large pan and cover with the brine. Simmer until tender. This will depend on the season and the age of the beetroot. Baby beetroot will take about 10 - 15 mins, others anything up to an hour.
Don't pierce to test or the beetroot will lose its colour.

Dran and peel the beetroots, then cube or slice large ones before packing into sterilised jars. Leave baby ones whole. Cover with cold vinegar, seal, store for 2 - 4 weeks before use.

For a milder tasting beetroot, add some sugar or honey. If you want to add some spices, use sparingly and bring the spices and vinegar to the boil before using.

noonesperfect

Lord_Gardener wrote: »

Have your tom's started to ripen yet? There's plenty of time and they will ripen on or off your plants - they don't need the sun, they just need the ethylene (a gas) which they give off during the ripening process. If you need to speed up the ripening process put them in a paper bag in a warm environment. Adding ripe tomatoes or apples or bananas will speed up this process even more because they also produce ethylene! To slow down the ripening process (if you have an excess of tomatoes) put in a cool environment and space out well. NB don't put in a fridge or you'll stop the process completely! To get best taste always ripen on the plant.

Yes they are beginning to ripen now thanks.