Preserving, it has started

Living_proof

Primrose wrote: »

Never tried fermenting them but if they are of a reasonable size you can try pan fried green tomatoes. I'm planning to try this if some of my larger already picked green ones are slow to ripen. . It's a South American recipe I think where the slices are coated in herbed cornmeal and then lightly fried. Quite a well known recipe I think so should be found if you Google it.

Thanks Primrose, I have come across recipes for this but I have hundreds of green tomatoes and just me to eat them! It's probably one of those bizarre combinations of food and cooking method which really works well so I will try them when I can get some cornmeal.

I am quite into fermented foods at present, have just made green and red cabbage sauerkrauts and beets and cukes are in the fridge. My dehydrator is going day and night and I still have hundreds of apples and carrots to sort out. Even if there is four months of snow this winter, there will always be some weird and wonderful concoction to try.

Primrose

Just found this on fermenting tomatoes in case it's of interest:


https://www.growforagecookferment.com/fermented-cherry-tomato-bombs/


Please do report back if you try them. I can't really imagine what they would taste like.

penny-wise

I have fermented green tomatoes. Some cherry ones I left whole, bigger ones I cut up so they were all about the same size. I added dill seed, garlic cloves and mustard seeds to the ferment. They were pretty good. I still prefer cucumber pickles, but the tomatoes were a decent substitute. Its hard to describe the flavour, they didnt taste particularly tomatoey, the dill and the pickle flavour shone through, but they were a little bit fruitier than a cucumber pickle.

Living_proof

penny-wise wrote: »

I have fermented green tomatoes. Some cherry ones I left whole, bigger ones I cut up so they were all about the same size. I added dill seed, garlic cloves and mustard seeds to the ferment. They were pretty good. I still prefer cucumber pickles, but the tomatoes were a decent substitute. Its hard to describe the flavour, they didnt taste particularly tomatoey, the dill and the pickle flavour shone through, but they were a little bit fruitier than a cucumber pickle.

I think I will have to try this because I am finding it impossible to keep up with dehydrating all the tomatoes and apples and at least with fermenting you can put it in the kilner jar and forget about it for a good few days. I have some pickle pipes now, which are fermentation lids for kilner jars so it's a one way air vent in effect. It's also getting very cold at night in the greenhouse - just 3.9C last night I will try a serving of fried green tomatoes as they are so very popular in the Southern US states.

Wraithlady

Jasonaldean wrote: »

The best way to preserve and safe the product for long time is .......

Unimpressed by spambot.

Living_proof

As if I didn't have enough to preserve, I picked a couple of pounds of sloes yesterday when I was visiting Sudbury. There were thousands of them planted around a large supermarket as part of the landscaping and it took just a few minutes to pick enough for a litre of gin. I doubt the area has experienced a frost just yet so I'll wash them and put them in the freezer for a couple of days. The area was full of hedgerow apple trees just groaning with lovely shiny red apples. Very jealous!

Wraithlady

Primrose wrote: »

You may have boiled it for too long. As a novice I once boiled marmalade for way too long and it never set. I was left with about 20lbs of runny orangeliquid which I eventually had to dispose of. .

That may explain why I have never made marmalade that set. Might have to try again, with a bottle of pectin on stand-by!

:jThanks