Indoor ripening of tomatoes is not a difficult task. This will not give you the same quality as that gotten when the tomatoes are ripened by the sun but the taste is much better compared to the green ones found at grocery stores. The discussion below outlines how to ripen tomatoes in doors.
Green tomatoes should be picked from the vines before they are affected by frost. If frosting occurs before they have been picked, those which were affected will not ripen. Instead, they will take on a deep green color in a day. Keen observation of weather and reading through weather reports can keep you updated on the weather conditions and you will plan the picking period better.
They have to be inspected for spots and washed under running tap water. They are then blotted using a clean kitchen towel and allowed to dry. Running water is very effective in removal of bacteria, fungus and dirt. If you use basin water, you will cross-contaminate the tomatoes. Any soft, damaged or spotted tomatoes have to be removed. Nevertheless, you can still ripen them but be sure to use them first because they rot easily.
A spacious and wide container is used for the ripening project. It should have an absorbent coat for spreading them out. This layer also functions to absorb any juices from the rotten tomatoes and makes sure it does not reach the rest for they may be affected. Given the bulkiness of the fruits packed, the layer must be thick. The container should be impermeable to liquids.
The container should be spacious enough to ensure the fruits do not come into contact. The ideal spacing should be 2 inches. The box is lined using paper towels and thick newspaper sheets. The tomatoes are then spread out in one layer.
The boxes are then placed in a room with cool temperatures. The ideal temperatures are within 50-65 F. An enclosed porch, insulated garage or a basement which is not heated are good storage spaces. If the temperatures are low, the time taken for ripening to occur is considerably longer while higher temperatures hasten the ripening. If the humidity is high, many of the fruits will rot. Humidifiers can be made use of and set at thirty to forty percent.
The tomatoes must be checked once in a week or often than that. If there are any which are fifty percent ripe, they ought to be taken out and allowed to ripen completely from the outside. In addition, they have to checked for signs of rotting. If there are any rotten ones, they have to be removed immediately because once the rotting starts, it needs just a little time to affect the whole tomato. The ripening starts from three weeks and may go on for three months.
Daily inspection is emphasized as any rot will be detected early and removed before it does any further damages. Otherwise, you may have nothing to show at the end even though you packed a large quantity of the tomatoes to ripen. Maintain good aeration in the fruits and set the humidity at low level. Humidity causes mildew and fungus which can damage the ripening tomatoes.
Green tomatoes should be picked from the vines before they are affected by frost. If frosting occurs before they have been picked, those which were affected will not ripen. Instead, they will take on a deep green color in a day. Keen observation of weather and reading through weather reports can keep you updated on the weather conditions and you will plan the picking period better.
They have to be inspected for spots and washed under running tap water. They are then blotted using a clean kitchen towel and allowed to dry. Running water is very effective in removal of bacteria, fungus and dirt. If you use basin water, you will cross-contaminate the tomatoes. Any soft, damaged or spotted tomatoes have to be removed. Nevertheless, you can still ripen them but be sure to use them first because they rot easily.
A spacious and wide container is used for the ripening project. It should have an absorbent coat for spreading them out. This layer also functions to absorb any juices from the rotten tomatoes and makes sure it does not reach the rest for they may be affected. Given the bulkiness of the fruits packed, the layer must be thick. The container should be impermeable to liquids.
The container should be spacious enough to ensure the fruits do not come into contact. The ideal spacing should be 2 inches. The box is lined using paper towels and thick newspaper sheets. The tomatoes are then spread out in one layer.
The boxes are then placed in a room with cool temperatures. The ideal temperatures are within 50-65 F. An enclosed porch, insulated garage or a basement which is not heated are good storage spaces. If the temperatures are low, the time taken for ripening to occur is considerably longer while higher temperatures hasten the ripening. If the humidity is high, many of the fruits will rot. Humidifiers can be made use of and set at thirty to forty percent.
The tomatoes must be checked once in a week or often than that. If there are any which are fifty percent ripe, they ought to be taken out and allowed to ripen completely from the outside. In addition, they have to checked for signs of rotting. If there are any rotten ones, they have to be removed immediately because once the rotting starts, it needs just a little time to affect the whole tomato. The ripening starts from three weeks and may go on for three months.
Daily inspection is emphasized as any rot will be detected early and removed before it does any further damages. Otherwise, you may have nothing to show at the end even though you packed a large quantity of the tomatoes to ripen. Maintain good aeration in the fruits and set the humidity at low level. Humidity causes mildew and fungus which can damage the ripening tomatoes.
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