Have loads of green tomatoes but just don’t know what to do with them? Don’t throw them away — save them! Cynthia demonstrates how you can store unripened tomatoes to eat another day 😋

#greentomatoes #tomatoes #utahgardening

Time stamps
0:00 Intro
0:16 What to expect
0:55 Qualities of a good green tomato
1:12 Storing green tomatoes
1:32 Controlling the ripening rate
1:57 Sorting unripe and nearly ripe tomatoes
2:20 Cooking with green tomatoes
2:51 The trick to long-lasting tomatoes
3:15 Outro

Cynthia's Green Tomato Relish Recipe
Yield: 15 pints

Ingredients
10 green tomatoes
4 cups ground sweet onion
1 medium cabbage
12 green bell peppers
6 red bell peppers
1/2 cup pickling salt
6 cups apple cider vinegar
6 cups sugar
1 tablespoon celery seed
2 tablespoons mustard seed
1 1/2 teaspoons turmeric

Directions
Give the cabbage, onion, peppers, and tomatoes a good chop in a food processor (or by hand) — not too fine, but the consistency of what you'd add to a hot dog (we chopped the cabbage finely by hand and added it separately).
 
Add all diced veggies to a big bowl and sprinkle 1/2 cup of pickling salt and mix. Cover and leave overnight to sweat.
 
Next day, remove all excess juice and rinse. Give a taste test to see if needing to rinse a second time (check the salt flavor).
 
For the juice, bring 6 cups of apple cider vinegar to a boil, add 6 cups of sugar, 1 tablespoon of celery seed, 2 tablespoons of mustard seed, and 1 1/2 teaspoons of turmeric.
 
Once boiling, add drained veggies (if you need to, use a flour cloth to strain). Boil with juice for 5 minutes. Add to clean jars and boil in water bath for 25 minutes. Makes 15 pints!

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#greentomatoes #tomatoes #gardening #utahgardening #utah #harvest #fallharvest #fallvibes #ripe #howto #cooking #homegrown #fallcrops #winter #pbsutah