Tomato harvest
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Before the first frost I had to pull a lot of tomatoes that were green. I bought two bananas, put everything on a lined tray and put it all on a paper bag and the back of the cabinet. Over 2kg of late harvest ripe tomatoes grown from seeds I got at the library for free. Though I did have to buy bananas.
Cost: 59¢
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C Cooking shared this topic on
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Before the first frost I had to pull a lot of tomatoes that were green. I bought two bananas, put everything on a lined tray and put it all on a paper bag and the back of the cabinet. Over 2kg of late harvest ripe tomatoes grown from seeds I got at the library for free. Though I did have to buy bananas.
Cost: 59¢
Never thought of the idea of using bananas to ripen. Do they make a lot of difference?
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Never thought of the idea of using bananas to ripen. Do they make a lot of difference?
I’d imagine they are so heavily doused in ethylene or whatever else is used these days, that it continues to evaporate from the peel and affects other produce…would be nice to hear an answer from OP though
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I’d imagine they are so heavily doused in ethylene or whatever else is used these days, that it continues to evaporate from the peel and affects other produce…would be nice to hear an answer from OP though
Doused? No. Not everything is a conspiracy.
It’s a natural thing already in the bananas. Evaporate? No. Offgas.
If you put green or barely ripe bananas in there you will get almost zero difference from a control group with no banana. You have to wait for the banana to ripen so that it starts putting out the ethylene on its own as part of the ripening process. You have cause and effect reversed on bananas. That ethylene offgas help certain other fruits to ripen.
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Never thought of the idea of using bananas to ripen. Do they make a lot of difference?
Plums and tomatoes do it too. Throw em in a paper bag with what you want to ripen.
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Never thought of the idea of using bananas to ripen. Do they make a lot of difference?
It makes the difference between ripe in a week vs green compost in three.
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Before the first frost I had to pull a lot of tomatoes that were green. I bought two bananas, put everything on a lined tray and put it all on a paper bag and the back of the cabinet. Over 2kg of late harvest ripe tomatoes grown from seeds I got at the library for free. Though I did have to buy bananas.
Cost: 59¢
What are you going to cook with 2kg of tomatoes ? Or are toi going to freeze them ?
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What are you going to cook with 2kg of tomatoes ? Or are toi going to freeze them ?
I never freeze tomatoes. It destroys the texture and takes up freezer space. We recently won a $100 gift card for groceries. I’m thinking some of that will go to onions, peppers and other fixings for me to can up some salsa. Maybe a light tomato pan sauce on pasta for dinner. That should take care of all of it.
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I never freeze tomatoes. It destroys the texture and takes up freezer space. We recently won a $100 gift card for groceries. I’m thinking some of that will go to onions, peppers and other fixings for me to can up some salsa. Maybe a light tomato pan sauce on pasta for dinner. That should take care of all of it.
Is freezing them really not viable when using them in a sauce ?
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Is freezing them really not viable when using them in a sauce ?
I feel like I can feel the texture difference. I haven’t done a double blind test but I’ve always known and confirmed it in the past. Tomatoes are 94% water. That water expands when it freezes and rips apart the fine fibers that would normally stay intact but soften when cooked. It results in a mealy texture I’m not fond of.
And, as mentioned, I really don’t want stuff like this clogging up my freezer. I’ve had three refrigerator and freezer fails in the last 8 years. By canning things I make them shelf stable. No electricity required for storage. No waiting for things to thaw.
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Is freezing them really not viable when using them in a sauce ?
i mean it is but why would you freeze a tomato sauce and ruin/water down the texture when canning exists, is easier, preserves the sauce better than freezing, doesn’t really alter a tomato sauce’s flavor or texture, and has been used for doing this for basically 200 years now?
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i mean it is but why would you freeze a tomato sauce and ruin/water down the texture when canning exists, is easier, preserves the sauce better than freezing, doesn’t really alter a tomato sauce’s flavor or texture, and has been used for doing this for basically 200 years now?
I should try canning next time maybe then
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I feel like I can feel the texture difference. I haven’t done a double blind test but I’ve always known and confirmed it in the past. Tomatoes are 94% water. That water expands when it freezes and rips apart the fine fibers that would normally stay intact but soften when cooked. It results in a mealy texture I’m not fond of.
And, as mentioned, I really don’t want stuff like this clogging up my freezer. I’ve had three refrigerator and freezer fails in the last 8 years. By canning things I make them shelf stable. No electricity required for storage. No waiting for things to thaw.
Canning is also fun. Physically annoying but fun!
Also sometimes sticky, depending on what’s being canned lol
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Canning is also fun. Physically annoying but fun!
Also sometimes sticky, depending on what’s being canned lol
I save all my canning beans days for when it’s winter and there is no humidity in the house. Fire up a few canners and steam the house while prepping beans for the coming year.
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I save all my canning beans days for when it’s winter and there is no humidity in the house. Fire up a few canners and steam the house while prepping beans for the coming year.
Its why I’ll can in the middle of the night, it’s cooler!
