Greetings! I hope you are excited about the quantity of green tomatoes you received. It’s important that you separate the not so green ones from the green ones ASAP so you don’t get a moldy mess. Then you can rinse off any exploded tomato juice, and dry the green tomatoes on a towel. They will keep for a while, provided they are not blemished, in our outside of the refrigerator, especially if air is able to get to them (not wrapped tight in a plastic bag!) I made something similar to this recipe below. You need not preserve these in jars if you plan on eating them in the next few months. We made plum chutney this time last year, and it lasted a REALLY long time without going the least bit bad. I will add a plum chutney recipe here just because it is so darn good. If you going to can, be sure you follow the instructions carefully so you don’t end up with spoiled, canned food a few months down the road. Also, FYI, you do not have to “finely” chop anything below. A rough chop is plenty good, since you are boiling it til it’s soft. It’s a matter of preference. Rougher chopping = faster being done! Feel free to play with this recipe. The one I had before used leeks, though I used red onions instead, which added to the color. This goes great on toast, and I think would be absolutely delicious roasted inside winter squash. Simply cut in half length wise, scoop out the seeds, and fill with your chutney. Bake covered with tinfoil for faster baking time, or uncovered (it may dry out a little, but hard to say with the chutney inside). I do 350-400, and it does take a while, so be patient. Test with fork, when it is very soft, it’s done! Store in fridge if not canning. I like to store closer to the back of the fridge where it’s colder if you are not going to use it regularly…storing it on the door means lots of cooling and warming every time you open the door.
Green Tomato and Apple Chutney
Taken from http://canningwithkids.com/blog/2010/12/green-tomato-and-apple-chutney.html
(makes three pints and one 8 ounce jar of chutney)
1 lemon, sliced thin, seeds discarded, finely chopped
5 cups finely chopped green tomatoes
2 cups finely chopped apples (I used Sundowners)
1 cup finely chopped yellow onion
2 cloves garlic, peeled and minced
1 cup raisins, chopped
1 cup dark brown sugar
1 cup cider vinegar
1 tsp mustard powder
1 1/2 tsp red pepper flakes
1 tsp salt
1 tsp ground ginger
Prepare your jars and lids.
Combine all ingredients in a stainless steel preserving pot:
Chutneys always look so pretty on the stove, don’t they? It’s all the colors and the chopped up bits of goodness. Anywho…totally getting off track. Back to the recipe…
Simmer over medium heat for about 30 minutes, stirring often to prevent sticking, until thickened.
Remove from heat. Ladle chutney into hot, sterilized jars, filling to 1/2 inch of rim.
Run a narrow spatula or butter knife down between food and jar to release air bubbles.
Wipe jar rims clean. Cover with hot lids; firmly screw on rings, but do not force.
Process in a boiling canner bath for 10 minutes.
And for the plum chutney…
1 whole star anise*
1 whole clove
1 2-inch piece cinnamon stick
1/2 cup red wine vinegar
1/2 cup sugar
1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon ground black pepper
2 pounds red, black, green, or blue plums (tart or sweet; about 5 large),quartered, pitted
Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
Also, an additional pickling recipe from our very own Corina, member of our CSA
Romanian Green Pickled Tomatoes:
Brine: 1 liter water
1.5 tbs salt
Bring to boil
I glass jar tightly pack green tomatoes until nothing can press them down. Slide celery stacks over the top and down the sides then pour boiled brine and let sit at room temp till it cools off.
Refrigerate. Will last all winter long.
Favorite use: to cut one up on the side of egg breakfast. Enjoy!
Always ask for more info or if you have questions or ideas, get in touch!!