USING UP GREEN TOMATOES

New Zealand Listener, Volume 4, Issue 100, 23 May 1941, Page 45

USING UP GREEN TOMATOES

are always large quantities of green tomatoes which will not ripen properly so late in the ‘season; and so, true to our policy of allowing no waste, we must set to work to preserve them in various ways. These are all tried recipes. My Mixed Pickle Cut up into small pieces about a pound of green tomatoes-or a little more, 2lbs. of runner beans, 3 cucumbers and a pound of small onions. No need to weigh these-just follow the proportions approximately. Sprinkle with ‘salt, and leave to stand all night. Next day, drain them well, and put them into a pan with ‘sufficient vinegar to come up to the top of the vegetables, but not to cover them. Boil till tender, then add sugar, peppercorns, ginger, and whatever other seasoning you like, the quantities of each according to taste. Put a little first and taste it, adding more of each to suit your individual taste. Let it come to the boil again, to dissolve the sugar thoroughly, and add a little mustard before removing from the fire. Bottle before cold. \ this time of the year, there Green Tomato Mustard Pickle Four cups each of cut-up green tomatoes, cucumbers and small onions, and one large cauliflower broken into sprigs; put all into the usual brine and: let stand 24 hours. Then heat through and strain. Mix together 1 cup flour, about 4 to 6 tablespoons of mustard (according to how hot you like your pickle), 14% tablespoons of tumeric, 1/2 teaspoon cayenne, and sufficient vinegar to make a smooth paste. Add a cup of sugar (or more if you like sweet pickles), and mix it with sufficient spiced vinegar to make two quarts altogether. Boil until this mixture thickens; then add the strained vegetables, and heat them thoroughly. Bottle and cork tightly. Whole Green Tomato Pickle This is a sweet one, and very nice. Choose 6lbs. of green tomatoes of even size as far as possible, so that they will all be cooked at the same time. Pierce them all over with a silver fork, sprinkle well with salt, and leave standing on a large dish overnight. Next day, drain through colander, and put into pan with 3 pints of vinegar, 4 level breakfast cups of brown sugar, a small teaspoon of cayenne, and a large tablespoon of cloves and allspice. Boil until tender enough to probe with a straw. Bottle when cold, and screw down in glass jars, or tie down in stone jars. These must be simmered slowly for perhaps four hours, or even longer. They do not keep

if boiled rapidly. It is important to use brown sugar. Green Tomato Chutney Cut up small, enough green tomatoes to fill a one-gallon jar. Put them through the mincer, with the largest cutter, but do not save the juice, as this is rather bitter. Put in a china dish and sprinkle with about ‘1b. salt. Leave for 24 hours. Then wash well in colander under water, and put in preserving pan with 3 pints of vinegar, 2 tablespoons of curry powder (or less, according to taste), 3 cups of sugar, 3 large apples, 2 tablespoons of mustard, or less, according to taste, and in a muslin bag 1 teaspoon whole spice, 1 tablespoon cloves, 1 tablespoon whole pepper. Boil all well for about 2 hours, until it looks like chutney.-"Maraenui" (Martinborough). Green Tomato Pickle with Golden Syrup Into an enamelled dish slice 6lbs. of green tomatoes, and put a sprinkling of salt on each layer. Let stand 12 hours. Then drain off the liquid. Put into a preserving pan 2 quarts of vinegar; 2 tablespoons of mustard, 1 teaspoon allspice, 1 teaspoon cloves, 1 teaspoon red pepper, 1lb. treacle or golden syrup. When it comes to the boil, put in drained tomatoes with 3lbs. of thinlysliced onions, and boil gently for 15 minutes (no longer). Put in jars, and when cold, cork down. Green Tomato Relish Six pounds of green tomatoes, 2 quarts of vinegar, 3lbs of onions, 2 teaspoons of white pepper, 2 heaped teaspoons of dry mustard, 3lbs. of apples, 3 tablespoons curry powder, 3lbs. of sugar, 4 heaped teaspoons flour and 2 dessertspoons salt. Slice the tomatoes, apples, and onions. Sprinkle with salt, and let stand overnight. Then boil for 1% hour, with vinegar. When they are soft, have other ingredients mixed with a little cold vinegar, and pour in and boil until it thickens, Green Tomato Jam with Ginger Six pounds of green tomatoes, 2lbs. of apples, Yzlb. preserved ginger, 8lbs. of sugar or Brewers’ Crystals, and 1 cup of water. Cut up the fruit and ginger and put in pan with water. Boil half an hour. Stir well, add the sugar and boil till it will set-about 1 hour. Green Tomato Jam with Pineapple Slice up 4lbs. of green tomatoes and put them in the preserving pan. Simmer till reduced to pulp and add 3lbs. of sugar. Cut a small tin of pineapple chunks into smaller pieces, and add with the juice, to the tomatoes. Cook till it is soft, and add oz. of gelatine. When dissolved, pour into pots and cover when cold.

Green Tomato Jam with Lemons Six pounds of tomatoes, 6 lemons minced, skins and all, and 6lbs. of sugar. Slice the tomatoes, add the lemons and a very little water to prevent it from sticking. Cook for 5 minutes. Stir in the sugar. Boil till it jellies when tested. Green Tomato Jam with Lime Juice Six pounds of green tomatoes, 6lbs. of sugar, lb. of preserved ginger and 112 cups pure lime juice. Slice the tomatoes. Sprinkle with half the sugar and stand all night. Next day, add chopped ginger, boil 1 hour, add the remaining sugar and the lime juice, and boil quickly until it is thick and will jell. Green Tomato Pickle This is specially good. Slice 10lbs. of green tomatoes into an enamelled dish, sprinkling each layer with salt, and let it stand for 12 hours. Then put in preserving pan, 2 quarts of vinegar, 2lbs. (Continued on next page)

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| of sugar, 1lb. of sliced onions, and 1402, each of cloves, cinnamon and peppercorns. When brought to the boil, add the tomatoes drained from salt, and simmer gently till tender. Put into bottles or jars, and place a few pieces of root ginger on top of each jar or bottle. Green Tomato Jam with Lemons and Ginger Eight pounds of green tomatoes, 6lbs, of sugar, lb. preserved ginger and 4 lemons. Grate the rinds of the lemons, and squeeze out the juice. Cut up the ginger and the tomatoes. Just boil all the ingredients together until it will set when tested, possibly about 2 hours.