green and red cherry tomatoes

[whtdragn]

OK I have a general canning question. Last year I used the mrs wages bread and butter and came out with some good tasting but slightly soft slices. I do not recall the lime soak but used and ice bath and that may have been it. I do have the ball books but cannot find a recipe for pickling cherry tomatoes both red and green. I would like to pickle together some red and green cherry/ grape tomatoes from the garden. Any Recipes would be appreciated.

[NCLee]

Welcome!!

I've heard of a number of green tomato pickles, but not for red. Did a google search, but didn't find anything specific to red tomatoes. So I suspect that ripe ones won't hold up to the pickling process.

Here's a recipe for green cherry tomato pickles.
http://www.cooks.com/rec/view/0,1736,155180-237193,00.html

Perhaps someone else can give you more insight on the red aspect and can share another recipe or two.

Hope this helps, a bit, at least. And, again welcome to the forum.

Lee

[whtdragn]

Wow see I thought the red would be fine but the green would be the problem. In the Ball blue book on page 57 they have a pickled grape tomato recipe but says nothing about red or green and I assumed red.
Thanks for the help.

Guess I will keep looking or just can some up and see what happen but not combine the colors.

[CanNerd]

With the exception of the pickled recipe, you probably won't find anything on canning whole cherry/grape tomatoes at all because there has been no testing done to find a safe method. All recipes used are for slicing or making sauce just like a regular tomato, nothing whole.

[Anon001]

OK I have a general canning question. Last year I used the mrs wages bread and butter and came out with some good tasting but slightly soft slices. I do not recall the lime soak but used and ice bath and that may have been it. I do have the ball books but cannot find a recipe for pickling cherry tomatoes both red and green. I would like to pickle together some red and green cherry/ grape tomatoes from the garden. Any Recipes would be appreciated.


You didn't mention if you want them sliced or whole. There is what us southerners call chow-chow that is made with green tomatoes. It is similar to a chutney. Is that something that you might be referring to? If so, I have an excellent recipe that is at least 80 years old that I know of. Let me know and I'll post it if that is what you may be interested in. Otherwise, if a recipe calls for sliced tomatoes, I would certainly not be afraid to use whole cherry tomatoes.

As to the reason Ball Blue Book doesn't have it may have nothing to do with safety. It may just be that it isn't anything popular or what people ask for....

[whtdragn]

Wanted to do them whole. The pickled grape tomato recipe is for whole since it says you should prick the skins to avoid cracking.

[whtdragn]

CHERRY GREEN TOMATO PICKLES

Cherry green tomatoes
Garlic
Celery
Onion
Dill
Green pepper

Put small green tomatoes in jar. To each pint add 1 clove garlic, 1 stalk celery, 1 small onion, 1 head of dill, some green pepper. Boil together: 2 quarts water, 1 quart vinegar, 3/4 cup salt (scant). Boil 5 minutes with cover on.

Pour into jars and put in hot bath. Just bring to a boil and turn off heat and let jars stand in the hot bath until cold.

Found this at cook.com has anyone used this site

[Anon001]

sounds like good instructions to me.....

[sbemt456]

Hey whtdrgn, if you are looking for a recipe to pickle green maters to serve like an appetizer similar to olives, sounds like that would be a good one. I'm just not sure how well the ripe tomatoes would hold up in this process. And Paul is correct in the fact that we southerners call a mix of the 2 chow-chow when they are crushed together. From the recipe you posted seems you put the stuff in the jar and pour the boiled liquid over it and seal. I would advise bein precise in measuring the vinegar water mix to keep it safe. As for water bathing pickles, I have stopped doing it. But thats jus me. :wink: The pickle mix will preserve the food.
As for Ms Wages, I dont water bath them any more either and have had better pickles than ones I have done in the past. I learned this by accident. But again this is just my method. Hope this helps a lil

Have a great day!

stella

[Anon001]

Like Stella, I've never water bathed my pickles either. If you use the recipes to the letter, then the hot packed and mix of vinegar, etc., will keep 'em preserved for several years. The jar I've been eating out of the last month was dated 1998... still as good as the day they were packed.

[whtdragn]

thanks for the help from everyone. EMT thanks for the info and the recipe.
C:\Documents and Settings\Sniper\Desktop\dilled cherry tomatoes

[kberg]

Sounded so good I had to try myself! Hope the Pic works!