All of my tomato plants fell over and I have lots of green tomatos. I think they are still getting nutrients; any ideas on what to do with LOTS of green toma…
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Question by Terri B: Does anyone have a good recipe for Chow- Chow?
My grandmother used to make this when we would have red beans….
I believe it was made w/ green tomatoes and what else I do not know… hers was spicey…..
My dad cannot remeber how she made it …. we have tried to make it but cannot get it to taste good…
Would like to make him a good recipe … and can it for him for fathers day
Thanks in advance
Best answer:
Answer by tn_country_gurl1338483
Chow-Chow
Ingredients
16 md Green tomatoes
6 c White vinegar
1 md Head of cabbage
2 1/2 c Sugar
6 md Onions
1 1/2 ts Turmeric
6 Green peppers
1 ts Powdered ginger
6 Sweet red peppers
2 tb Mustard seeds
1/4 c Flaked pickling salt
1 tb Celery seeds
2 tb Prepared mustard
1 tb Mixed pickling spices tied
Directions
Yields: 6-8 pints Submitted for your enjoyment by Rock McNelly With a sharp knife, coarsely chop all the vegetables. Combine and mix with the salt. Let stand overnight. The next morning, drain, discarding the liquid. Put the prepared mustard in a large kettle and gradually blend in the vinegar, sugar, turmeric, ginger, mustard seeds, celery seeds,. Simmer for 2 minutes. Strain, then add the chopped vegetables and spice bag. Simmer for another 10 minutes. Remove the cheesecloth spice bag. Pack the vegetables immediately into the clean, hot pint jars, leaving 1/4″ headspace. Be sure the liquid covers the vegetable in the jars. Seal. Process 10 minutes in a boiling water bath or steam canner. Remove and place on wire racks and allow to cool.
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mine did that. They just kept right on growing. If you can’t stake them back up with out hurting the plants… Stick something like straw or pine needles under the tomatoes that are lying on the ground to help protect them.
mine did that. They just kept right on growing. If you can’t stake them back up with out hurting the plants… Stick something like straw or pine needles under the tomatoes that are lying on the ground to help protect them.
mine did that. They just kept right on growing. If you can’t stake them back up with out hurting the plants… Stick something like straw or pine needles under the tomatoes that are lying on the ground to help protect them.
mine did that. They just kept right on growing. If you can’t stake them back up with out hurting the plants… Stick something like straw or pine needles under the tomatoes that are lying on the ground to help protect them.
I took some old woven wire fence and made cages, I use year after year. The holes are big enough to get your hands through them to harvest and weed.
Tomatoes are hardy. Wire cages aren’t worth the time. They are just very heavy. I’ve used wooden stakes, T posts with twine wrapped around to form a cage. I’ve even let some go to the ground and they were okay. You can make Canned tomatoes, salsa, stewed tomatoes, tomato sauce and tomato paste . I usually process 25 plants a year so I need to get creative, and this is what I do.
MOBYDAVE YOU READ MY MIND. AS LONG AS THEIR NOT TOUCHING THE GROUND THEY WILL BE OK. WHEN THE TOUCH THEY MAY ROT ON YOU IF THEY GET TO MUCH WATER. BESIDES THAT CAGES AND STRINGS ARE A NEW FAD.
Look up a recipe for green tomatoe chow chow and green tomatoe relish. MMMMM mmmmm MMMMM
maybe get tomato cages , or build some of rope, timber.
get 2 saw horses ,then get 2 pvc how ever long,putsaw horse then tie all to pvc pipe above each plant raise the tomatoes off the ground
have you tried putting straw/hay under them? i did that one yr. and it kept them from rotting…just an idea
mine are doing the same, i just keep tying them and plan to let them do as they want
I think you have indeterminate tomatoes and they have become too heavy for their support structures. You have to think in terms of improvising a trellis of some sort. And you have to hold them up, off the ground. You also need to do this to control the suckers.
if you wrap those green ones in news paper, and keep them in a cool dark place, they will continue to ripen, otherwise, green tomato relish is your best bet
I picked all my green tomatoes and trimmed the leaves about 3 weeks ago and placed the green tomatoes on my back patio on a glass table. They are now all red and I have a new crop of green tomatoes. I mean I butchered that plant when I pulled the green tomatoes off, only leaving the newest growth in tact. Worked for me! Mrs. LP
That is a lot of Tomatoes I like fried green tomatoes we are in bad need of rain here so my tomatoes are not doing as good as normal.
Mine did the same thing! Now I have tomatoes laying against the ground and they are rotting. If I try to pull the branches up, they’ll break. Wish I could help you but I have the same problem.
@NWOIS666
It might make more sense to use straw to keep the tomatoes off the ground.
Tomato plants usually do this – support system is key… a learning experience.
The plants will probably be fine unless you have them too tightly secured so the stalks will snap.
You can also take a few tomatoes off the vine to lighten the weight.
Good luck! The plants look healthy – Awesome Garden
@NWOIS666
What you need to do is create a support grid. Hammer in wooden stakes every one foot for 4 x 4 grid.
Connect all the stakes with twine and knot end of loop so that it string stays on pole at 20″ height.
Pull up plants as you secure plants to string supports with cotton strips – do this carefully.
You can repeat support at 36″ height too.
Final result should look like a spiders web – more or less.
Suggest 1 or 2 people help you. Let me know how that works.
As long as the stem did not break they will be fine, Mine got flattened a few weeks back, I carefully staked them and tied them with rags, but if you don’t want to fool with it that I think they will still get ripe. Hopefully someone will comment to confirm, Good luck!!
Tie them as they grow.
make chow-chow.
I looked it up, and if you just google pickled green tomatoes, a lot of lovely recipes come up, so you can choose one that sounds the best. The Russian variety that I was thinking of is made kind of like sour kraut, so it’s not for everybody’s taste.
Oh no! So sorry about your tomato plants. I wonder, if you can still tie them up and save them? As far as recipes, I sometimes use them like you would tomatillos – roast them and make salsa or throw them in soups and stews. Since you might have a lot of them all at once, another thing comes to mind. Back home (Russia) they pickle green tomatoes, just like cucumbers, and I’ve always thought those were delicious. If I find a good recipe for those, I will post it. I do hope they survive!!!
I always just buy it in a jar, but I found this recipe at this website: http://www.mtnlaurel.com/Recipes/chowchow.htm
We always put it on our pintos!
Good luck!
Ingredients:
2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don’t turn them back upright until the jars are completely cool.
This recipe doesn’t have to sit before it’s ready to eat. After it cools, you can start tasting it. You won’t be able to tell where the cabbage starts and the onions end. The flavors blend together perfectly.
Chow-chow Relish
1 quart chopped cabbage (about 1 small head)
3 cups chopped cauliflower (about 1 medium head)
2 cups chopped onion
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped sweet green peppers ( about 4 medium)
1 cup chopped sweet red peppers (about 2 medium)
1 tsp. mustard seed
3 tsp. salt
2 1/2 cups vinegar
1 1/2 cups sugar
2 tsp. dry mustard
1 tsp. turmeric
1/2 tsp. ground ginger
2 tsp. celery seed
Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar and spices; simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to boiling. Pack, boiling hot, into sterilized jars, leaving 1/8 inch of head space. Will make about 4 pints.