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Moisture in remaining green fruit freezing

Posted by windclimber z5 KSclose to KCM (My Page) on
Thu, Oct 20, 11 at 19:32

Conditions went from usual high humidity during spring to drought like brutal heat in our part of zone 5. After the heat broke in Aug., the dewpoint,temp and conditions, except water, seemed do be ideal as new growth, vigorous blossom set and fruit zoomed to size during Set. and Oct. My question is: Now that hard freeze is set for the am, and more 70's forcast next week, is the waning light of the season the factor should they not ripen? or temp? Will the green tomato be ruined for any use such as fried green tomatoes? The ones that ripened in late Sept, Oct. of course the taste and texture was comprimised, but nice anyway.I've never eaten fried green tomatoes so the effort might not even be worth it?


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RE: Moisture in remaining green fruit freezing

Fried green tomatoes should still be good as long as they are kind of light colored. I tried some darker green ones and they were not so good.


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