They are made by the green with black stripe cut worms. Next year spray with table spoon of dawn dish soap in a gallon of water add table spoon of baking soda and 2 table spoon powder Cheyenne pepper. This takes care of the large green horn tomato worms also.
Thankyou, This is the first year I have lost a lot of my tomatoes to that little worm. Thankyou for the all natural pesticide. . Am from Vancouver B.C.♥️
I don't like cilantro period. According to my Ancestry info, because cilantro tastes like soap to me, I'm guarenteed to have no Hispanic ancestry! I thought it was just me! Who knew?
We most definitely wi puree some of our salsa next time. Very good idea. We make Chow Chow with the green tomatoes, corn, peppers. Cabbage & anything thats left over in the garden that you want to put in it. To keep from crying while chopping onions. Put a fan blowing at you. It will blow all the fumes away & no tears. Thank you for sharing your canning with us.
Absolutely LOVE this recipe I came up with for green tomatoes. I too last year had a huge crop of tomatoes then a monstrous crop of green tomatoes at the end of the season. I was surprised it tasted just like my grandmothers Piccalilli. Also a great tip for new canners, not sure how to can... I purchased The Presto Precise Digital Pressure Canner and I totally LOVE IT. It takes all the guess work out on how to can... Green Tomato Piccalilli Courtesy of Debra Grillo aka Domestic Goddess Cook 12 pounds Green Tomatoes 3 pounds White Onions 4 Red Peppers 1 cup Pickling Salt 1½ quarts (48 ounces) Cider Vinegar 1½ pounds (24 ounces) Brown Sugar 1 cup Granulated Sugar 2 tablespoons Pickling Spice 1 teaspoon Celery Seed 1 teaspoon Mustard Seed 1/2 inch Ginger Root 1 Cinnamon Stick 1 Teaspoon Cloves, whole 3 Garlic Cloves, minced Chop tomatoes, onions, and green peppers and place in a colander with a large bowl under neath to catch liquid. Sprinkle salt all over the top then cover. Let stand at least 4 hours or overnight in refrigerator. (overnight better results). Next day, drain mixture. Place in a large pot. Add the vinegar, brown, and white sugar. Combine pickling spices, celery seed, mustard seed, ginger root, cinnamon stick, whole cloves and minced garlic in a piece of cheesecloth, tie, and put into the center of the pot. Simmer for 2 hours. Discard cheesecloth and mixture. Put into sterilized Mason jars and preserve the piccalilli while hot 1/2” from top. Hot bath for pint jars 20 minutes quarts for 25 minutes. I made 9 pint jars from this recipes.
Thanks for sharing your recipe. We always have a ton of end of season green tomatoes. Salsa seems to be the favorite. I roast (broil) half harvest along with peppers, onion and garlic that we grow and boil (about 5 min) half. I like to squish fresh garlic and herbs in mortar. Then mix, boil and can. The smoky flavor is to die for. Everyone is asking me for a jar even those that never liked any salsa!
Green tomato strawberry jam. 2 1/2 cups of green tomatoes, 2 cups of sugar, packet of jello. Process toms well add sugar, stir til rapid boil. 10 mins boiling then skim off gunk and stir in jello powder. Tastes just like real jam
I actually made that jam this year and was very impressed! It was very good! I only processed it in the water bath for 10 minutes so hopefully that was enough time.
The enzyme I used was BT. I will be making your green tomatoe salsa today with my end of season green tomatoes. Thanks for your information and your recipe.
New subscriber here. I got a load of green tomatoes this year. Weather is weird here in Oregon. But, now I am looking for recipes for green tomato salsa. Thanks for sharing.
Same here! Up on the peninsula in Washington. I got 2 red ripe tomatoes and the rest ( atleast 25 lbs) of green tomatoes. So glad I found this video..and glad I'm glad I'm not the only one with green tomatoes.
Thank you for sharing this recipe. It is amazing! I add a few additional spices but it was your recipe that laid the foundation. First time harvesting green tomatoes and doing a water bath. It was your video that gave me the courage.
I always grow borage, basil, and alliums (onion/garlic/chive) near/with my tomatoes in sort of rows i.e. tomato, borage, tomato, onion, tomato, basil, tomato, borage, tomato, onion, tomato, basil etc.. I never have problems with pollination, bugs, or disease! The borage attracts pollinators plus (supposedly) makes toms tastes better (I truly believe it does), the alliums attract beneficial predatory insects (that kill tomato hornworm), and the basil helps deter other random bugs because of its strong scent plus there are so many ways you can use toms with basil as I'm sure you know already. Also I never grow tomatoes in the same spot I grew them the year before because of how heavy tomatoes are at feeding, I rotate planting of tomatoes and plant something in the spot that tomatoes were that doesn't demand so much nutrients like green beans or I just let the spot rest for the year (amending with compost). Good luck with future gardens and I hope this helps!
@@lonnekefalk2560 You're welcome! I have a great tomato harvest this year. I've been having the local tree trimmers dump their wood chips in a corner of my property (they do it for free as they have to pay to dump it elsewhere) for the past 3 or 4 years and it's really breaking down well (it's a bit of work spreading them out and weeding) and creating a great growing medium for tomatoes and a few other things like a really nice bronze fennel and green beans. If you don't mind doing a bit of work then that's, basically, a free way to get amazing growing medium!
Ideas for allll those green tomatoes there are really great chutney recipies! Some are sweet and decadent, others are spicey and have a moorish flavour. All found on youtube as well. 😁👍🏻
If you are experiencing wild fluctuations in temperature, between night and day, your problem could be "Cat-Facing", another could be high "nitrogen levels", or "thrips", which can be controlled by a soap spray. I grow San Marzano tomatoes and suffered from what looked like "Blossom End Rot", an easily treatable problem, which in my case should never be a problem as I add sufficient nutrients to combat that and other tomatoes around and on the vine were just fine. I did suffer from extremely hot weather during the day, and colder temperatures during the night, causing cracking at the blossom end of some fruits, and making them susceptible to disease.
This happened only to my steak tomatoes... most would not turn red.. only about 3 and they are huge....I canned Salsa Verde to with them. I have ornery green tomatoes too but is getting down to 40° Monday... so I'm canning more of this👌
My steak tomatoes took ages to turn. I found that picking some of the bigger ones and giving the plant extra feed helped. But some of them ended up turning red when left next to the banana bowl. This year, they've just taken forever. Not sure if it's the variety or if I did something wrong. Will have another go next year.
That’s a worm hole mine had those also and I found a worm munching on one, he eats a little and moves to the next one and a lot of the tomato’s fall off of the vine.
New subscriber, looks amazing. I made this yesterday using my (green)plum tomatoes. Made it more chunky-next time going to do it your way. 2 questions, you didn’t peel skins correct? And my salsa came out a very dark green, looks almost brown. Tastes fine. Is it from the cumin? Don’t think I overcooked it, followed Ball recipe to a T 🤷♀️.
The green salsa doesn’t need to be if you don’t want to go to the bother. The Ball recipe has them peeled. My neighbor makes salsa out of ripe cherry tomatoes and all he does is chop them in half to make his salsa. No peeling etc.
Cook your salsa in a granite pot in the oven at 200 it won’t burn and you can cook it down with out having to stir and babysit it . Saves a lot of headaches .
Also, there's a good video for "Chow Chow" on here. I just stirred up a batch and set it for the overnight. It's great for the "end of season" leftovers ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7JOyp0qSfXo.html
That bagged soil comes with nasty stuff, funguses, bugs. I have problems from bought soils! Had , supposedly, bought a truck load of organic garden soil. Not so much. I am battling an invasive ground crawling vine all over the place, plus fungus... that was in that dirt... We really don’t know WHAT they are putting in dirt anymore. They lie about everything.
I used half of mine to make an apple ginger and green tomato chutney/relish in half that batch I added Christmas spices to make a Michaelmas relish for cold meats over Christmas. I make a lot of salsa yet didn’t think to use up the green tomatoes in that ! How dumb is that?! Off to defrost the remaining few kilos of blighted tomatoes
@@LancoAmish 2% brine and a couple weeks at room temperature. Keep the veggies below the brine. Plenty of videos on RU-vid. I just got started wit kraut and kimchi. Ready for another batch, the first was tasty.
Funny I just asked the same thing. I always have used red though . This year most of mine stayed green so trying to incorporate them to my usual salsa recipe
I pulled all my plum tomatoes early because the slugs were eating them. They were going after the ones that were just starting to blush. I went to pull one and I touched a slug with my bare hand and I nearly threw up. I HATE slugs.
