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As popular as tomatoes are, when asked if it makes sense to ripen unripe green tomatoes, the spirits separate. There are quite a few points that speak for the post-mature, but also those that rather discourage the ripening of immature green tomatoes.
Is it suitable for ripening immature green tomatoes?
There are several reasons why tomatoes do not mature enough. As a rule, they did not get enough sun or heat. This may be because there have been long low temperatures or because the bed location is not well chosen.
Most of the time, however, ripening green tomatoes is considered when temperatures drop rapidly in October, when the tomato plant is still full of fruits that have no chance of maturing without external intervention.
These reasons can lead to a complete crop failure or many potentially edible tomatoes to be handed over to the composter. This is only possible if one decides to ripen the green tomatoes.
Counterpoints against the ripening of green tomatoes
The only point that actually speaks against the ripening of green tomatoes is due to taste changes. Tomatoes that have not ripened due to lack of sun or heat and ripen accordingly with support, differ only slightly from tomato matured tomatoes themselves.
They may be a bit more watery and the tomato taste is not so intense. However, massive changes in taste can be caused by frost or dew deposits. Where the cold dew has settled on the tomato or where it has been damaged by frost, the tomato becomes glassy on the surface. Unfortunately, with green tomatoes, it is difficult to distinguish these places from simple immaturity. In taste, the tomato is rotten there.
Additional criticisms when ripening immature green tomatoes are rather rare and refer to the intervention in the natural maturation process.
Tips for ripening unripe green tomatoes
There are several ways to get ripe tomatoes and still edible. Which one decides depends on whether one carries out a complete harvest at the end of the season in October, or the tomatoes do not reach the necessary maturity due to a rainy and cool summer.
If the summer is not exactly tomato-friendly, then you can try a ripening on the tomato stick. For this, however, the tomato stick must be bent. In the case of earth contact, the tomatoes run the risk of getting frost off or lazy by waterlogging.
Therefore, you should underlay a water-absorbing foil or a wooden board and drape the tomatoes on it. A small glass greenhouse can now be slipped over the kinked tomato stock. Due to the increased interior temperature within the greenhouse, the tomatoes ripen.
However, you should make sure that the outside temperatures do not fall below twelve degrees Celsius. Then a warming foil must find its use and cover the tomato stick from below and above.
At the end of the season a ripening of the tomatoes outdoors is no longer guaranteed. Now the tomatoes are warm. For this one can cut off the entire tomato sticks close to roots and hang upside down. Alternatively, it is also possible to harvest the tomatoes individually. For ripening it is obligatory to leave the tomatoes on a small piece of stalk.
Both variants require a warm and dry room between 18 and 22 degrees Celsius. Light is not mandatory, but the room air should not be too dry. A laundry room is therefore an optimal place to ripen.
Tomatoes beyond the tomato stalk are wrapped in newspaper and remain lying until they reach the desired maturity. For large quantities, you can lay out a basket of newspaper, place the tomatoes in it and cover it with newspaper again from above.