Green Cherry Toms...what can I do with them?

**roitelet** · 23-09-2014, 05:59 PM

A canning bath is a big pot deep enough to take enough water to cover the jars by 2ins. If you put the jars in cold in cold water bring the temperature to the required heat over 1 1/2 hours and then process for the required time. If the jars are hot put them into boiling water and process for the required time. You need jars designed for this with rubber seals, Le Parfait. Don't use the cheaper ones that IKEA and other shops stock they are really only for storage.

**More basil** · 23-09-2014, 06:09 PM

You could pickle them whole in spiced brine, the below recipe goes very well with cold/cured meat, cheese etc and they look rather nice. It's a Danish recipe.

for 1.2 kg green toms:
3l water
3tbs salt
1/2l vinegar
500g sugar
1 tbs white or black peppercorns
Fresh ginger chopped (Thumb sized upwards, to taste, I like it very gingery)
2 sticks of whole cinnamon
1tsp cloves
You can also add picked ginger to taste

Prick toms with needle so they don't split when cooked. Boil water and salt and give toms a quick boil. Remove and carefully drain in colander. Once drained, pack in clean pickling jars.Boil remaining ingredients, you may have to break up cinnamon. Pour this hot over the toms and seal. leave for a few weeks before tasting

I have never used a canning bath but am strict with cleaning jars etc.

**veggiechicken** · 23-09-2014, 06:22 PM

I'd ripen them

**Nannysally99** · 23-09-2014, 06:55 PM

Originally posted by veggiechicken View Post

I'd ripen them

Put them in shoeboxes and ripen them is what I would do too

**TrialAndError** · 23-09-2014, 06:57 PM

Another vote here for ripening them.

**teakdesk** · 23-09-2014, 07:07 PM

Cake made with green toms is wonderful. See goggle.

But plenty of time to ripen many those!

**Bigmallly** · 23-09-2014, 07:17 PM

As others have said, put 'em in paper bags or boxes with a Banana or Apple to speed up the ripening process.

**arpoet** · 23-09-2014, 07:22 PM

Put em on the windowsill and when the flying pigs try to attack the cabbage plants, let em have a handful via a catapult

**Jay22** · 23-09-2014, 07:34 PM

Ok I will ripen some and keep the rest for my catapult!

Again, many thanks for all the suggestions!

**Alison** · 23-09-2014, 07:45 PM

Originally posted by Jay22 View Post

Was considering pickling some but not sure about this putting full jars in boiling water (water bath), can I just put them in a pot of boiling water? Every recipe I have looked at has a 'canning bath'.

If you're pickling things you shouldn't need to sterilise or pasteurise it too as the vinegar is the preservative. I have used water baths in the past but invested in a pasteuriser a few years ago which I find more reliable as it is much easier to control the temperature.

One question though, why on earth did you pick so many green? Will be still ripening mine on the vine for a few weeks yet

**Jay22** · 23-09-2014, 07:46 PM

The foliage has all died Alison, we have had a few cold nights and they were growing outdoors.

**Dorothy rouse** · 23-09-2014, 09:17 PM

The 'orange ones' will ripen in a few days on a window sill.

What about 'green tomato chutney', easy for you now your an experienced chutney maker.

**Dorothy rouse** · 23-09-2014, 09:19 PM

Think you can also make green tomato soup, doesn't appeal to me tho.

**Bigmallly** · 23-09-2014, 09:37 PM

Originally posted by Jay22 View Post

The foliage has all died Alison, we have had a few cold nights and they were growing outdoors.

Just a little note Jay...........Tomatoes don't need foliage to ripen. Leaves are needed for growing.

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Green Cherry Toms...what can I do with them?

Green Cherry Toms...what can I do with them?

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