"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ripening Green Tomatoes Recipe

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This recipe for Ripening Green Tomatoes, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rick Berry
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pick tomatoes before frost; Separate any with blemishes.

Directions:
Directions:
Take green tomatoes and a 5 gallon bucket of water. In plastic bucket add 1/4 cup bleach or more. Wash tomatoes in bleach water, take out and towel dry and remove remaining stems. Put small ones first in cardboard box; put on concrete floor in fairly dark place 65 to 35. To get to ripen, get a paper sack and an apple. Cut apple in half, put in sack, add enough tomatoes for use then close sack and put in dark place. Should ripen in 3 to 4 days. To keep green tomatoes green for a month or two, wrap each tomato in newspaper and stack small ones on bottom. Then ripen as needed later.

 

 

 

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