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Old 09-01-2007, 01:07 PM   #11
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The problem with using ethylene gas (natural or unnatural) to ripen your tomatoes is that they really don't taste much better than the ethylene-gas ripened tomatoes you get at the supermarket. Same goes for tomatoes that people pick & ripen on windowsills or wrapped in newspaper in their basement.

If your maters don't ripen before the first frost, I'd just pick them & either dill-pickle them, make green tomato relish, or make a lot of fried green tomatoes.
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Old 09-01-2007, 01:24 PM   #12
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Each year, I make sure to check the maturity day of the tomatoe plants. I always get the ones that mature the fastest and just one that takes a longer time..If your growing season is short, it's best to get the early bird tomatoes
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Old 09-01-2007, 01:35 PM   #13
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Quote:
Originally Posted by BreezyCooking View Post
The problem with using ethylene gas (natural or unnatural) to ripen your tomatoes is that they really don't taste much better than the ethylene-gas ripened tomatoes you get at the supermarket. Same goes for tomatoes that people pick & ripen on windowsills or wrapped in newspaper in their basement.

.
i disagree. it's all in the timimg.

the reason that store bought tomatoes are flavorless is because they are picked far too early, still very green, and then forced to ripen by use of gas and environmental conditioning. harder, light green tomatoes are easier to harvest and ship.
if you take a tomato from the vine that is the slightest bit orange or red, or even a very dark green just before the color changes, you will still get a relatively flavorful when ripened on the window sill, or more expediently in a paper bag with a banana.

of course, letting it ripen on the vine completely is best for flavor, but you avoid cracking while still getting good flavor by picking shortly after the tomato changes to orange-ish. this also allows to plant to use it's energy to produce more.

just don't refrigerate any kind of tomato.
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Old 09-01-2007, 11:07 PM   #14
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As long as the weather holds out, I'd leave them to ripen on the vine to get the great flavor they are known for. Putting them in a bag with a banana or an apple to provide the gas, will turn them red but the taste will not be there.
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Old 09-02-2007, 10:22 AM   #15
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This has been an odd year for tomatoes for me. Because I got burned last year setting them out too early and losing them to a late freeze, I started them late this year. I started 3 cultivars, and have 5 growing away in the garden. One cultivar has been giving ripe tomatoes for a few weeks now and the others have just started. On Thursday I harvested 35 pounds. But I still have way more green ones than ripe ones. Will consider doing something I have never done before, with green tomatoes. Thanks for the idea..
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