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#1
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Ripening Tomatoes
Following a really heavy frost last night (-7 just over the hill and -3
in my greenhouse) the tomatoes are looking decidedly unwell. There is still a good deal of fruit on them, some orange, some yellow and some still green. I know that I can pick the orange ones, bring them indoors and ripen them on a window cill with the help of a banana skin, but what about the others? I'm not into chutney so I'm hoping someone has some ideas as to if and how I can either ripen them or use them. Ta! Roger T 700 ft up in mid-Wales |
#2
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Ripening Tomatoes
"Roger Tonkin" wrote in message ... Following a really heavy frost last night (-7 just over the hill and -3 in my greenhouse) the tomatoes are looking decidedly unwell. There is still a good deal of fruit on them, some orange, some yellow and some still green. I know that I can pick the orange ones, bring them indoors and ripen them on a window cill with the help of a banana skin, but what about the others? I'm not into chutney so I'm hoping someone has some ideas as to if and how I can either ripen them or use them. Ta! Roger T 700 ft up in mid-Wales Put the lot in a box rather than on a window sill. AIUI the ethylene gas which ripens them is heavier than air and this will concentrate the gas round the toms and help them to ripen. Steve |
#3
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Ripening Tomatoes
On Mon, 25 Oct 2010 22:12:25 +0100, "shazzbat"
wrote: "Roger Tonkin" wrote in message ... Following a really heavy frost last night (-7 just over the hill and -3 in my greenhouse) the tomatoes are looking decidedly unwell. There is still a good deal of fruit on them, some orange, some yellow and some still green. I know that I can pick the orange ones, bring them indoors and ripen them on a window cill with the help of a banana skin, but what about the others? I'm not into chutney so I'm hoping someone has some ideas as to if and how I can either ripen them or use them. Ta! Roger T 700 ft up in mid-Wales Put the lot in a box rather than on a window sill. AIUI the ethylene gas which ripens them is heavier than air and this will concentrate the gas round the toms and help them to ripen. Steve Agreed. I bought a tray of greenies in and now they're all red! -- http://www.bra-and-pants.com http://www.holidayunder100.co.uk |
#4
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Actually ethylene (C2H2 molecular mass 28) is close to the same density as nitrogen (N2 mm 28), and less than oxygen (O2 mm32), so it is very slightly lighter than the average density of air. But clearly an enclosed space will discourage the ethylene from diffusing into the room quite as quickly.
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#5
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#6
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Ripening Tomatoes
On 25 Oct, 21:14, Roger Tonkin wrote:
Following a really heavy frost last night (-7 just over the hill and -3 in my greenhouse) the tomatoes are looking decidedly unwell. There is still a good deal of fruit on them, some orange, some yellow and some still green. I know that I can pick the orange ones, bring them indoors and ripen them on a window cill with the help of a banana skin, but what about the others? I'm not into chutney so I'm hoping someone has some ideas as to if and how I can either ripen them or use them. Ta! Roger T 700 ft up in mid-Wales A web search will find recipes other than chutney. The quickest I know is to fry them in butter, which uses up a lot, as they're mostly water. Chris |
#8
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Ripening Tomatoes
"Therefore" wrote in message ... We wrap our green toms in newspaper and have a feast at Christmas My mother used to do this, wrap green tomatoes in newspaper, put them away in a drawer and get them out, red and perfect, at Christmas. Tina |
#9
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Ripening Tomatoes
Janet wrote:
Green toms will ripen to red with no assistance; just keep them somewhere cool so they don't dry out while you wait. My MIL kept hers under the spare bed in an unheated room. I've never managed to get them to ripen without turning either wrinkley and unpleasant looking (although maybe still ok to cook with in place of sundried??) or looking mottled and blightish. |
#10
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Ripening Tomatoes
In message
wrote: Janet wrote: Green toms will ripen to red with no assistance; just keep them somewhere cool so they don't dry out while you wait. My MIL kept hers under the spare bed in an unheated room. I've never managed to get them to ripen without turning either wrinkley and unpleasant looking (although maybe still ok to cook with in place of sundried??) or looking mottled and blightish. At the end of the season, we used to ripen all father's remaining tomatoes in a chest of drawers. They rested, separated from each other, on old blankets. I never liked tomatoes so I wasn't concerned whether they ripened or not. but they did. -- Don |
#11
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Contrary to popular belief, apples are a better source of ethylene than bananas.
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