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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old October 6, 2012   #1
Lilith
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Default What can I do with LOTS of mini green tomatoes?

Since we had our first frost last night, I believe the tomato season is finally over. So off I go to happily preserve my green tomatoes I picked yesterday afternoon in anticipation of the frost. I picked a ton of green, grape-sized tomatoes (Tami-G), so now what can I do with them? I was thinking perhaps pickling might work but I have so many larger green tomatoes to pickle. I also have a large batch of pickled ripe Tami-Gs that I processed earlier this year. I'm open to any ideas! Thanks.
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Old October 6, 2012   #2
Redbaron
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I make a kind of a salsa verde. Basically green tomatoes, hot peppers, onions, garlic, basil, tarragon, rosemary, celantro. All taken from the garden simmered down and canned with salt and vinegar.

Then I use that mix in many recipes.
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Old October 7, 2012   #3
Rockporter
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Tomato Jam
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Old October 7, 2012   #4
Father'sDaughter
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I have a friend that's always looking for people's green tomatoes this time of year to make piccalilli.

I made a sweet green tomato jam last year when I picked a bunch because Hurricane Irene was due to hit and I didn't know if the plants would survive.
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Old October 7, 2012   #5
ContainerTed
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I don't know. I've never used them except for the following:

Green tomato relish
Salsa
Green tomato pickles
Fried Green Tomatoes
Salsa Verde
Tomato Jam
Add to diced peppers and melted cheese for a dip
Green tomato ketchup
Green tomato puree
Stir Fry
Soak in sweet marinade overnight and add to salads
On kabobs basted with sweet barbecue sauce
Green tomato pie
Oven Roasted with sweet peppers, potatoes, butter. and garlic

Yeah, it's tough to find something to do with them.
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Old October 9, 2012   #6
Lilith
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Wow! Thanks for all of the great ideas. I guess I wasn't thinking outside of the box since most canning recipes require peeling the tomatoes, and of course, peeling grape-sized fruit is next to impossible. I have many larger green tomatoes which i use for many of the suggested recipes, but for the little ones I especially like the idea of making kabobs. Thanks, again.
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