Green tomatoes after frost...
So we just had our first killing frost up here in Northern MN, and we weren't able to get out to the garden until after dark the night before to pick all of the tomatoes we could - and of course I now still have hundreds of green tomatoes all over my garden hanging on dead vines.
I was out pulling up plants and noticed that while some are clear, mushy and totally wrecked - most are still apple green, hard and seem just fine. I know they won't ripen, but can I still use them in green tomato recipes? I generally make a lot of chutney, minced meat filling, jelly, etc - can I use these ones that are still outside? And if so, do I need to eat it fresh or is it still able to be canned? If not in a regular canner, how about a pressure canner?
If you could answer any of these questions or give me any advice, I'd really appreciate it. I always have tons at this time of year - I'm just usually able to get them in before the vines are dead, so I've never had to wonder before.