I plan on trying this old Amish method of storing ripe tomatoes. Don't know if I will do any canning of sauce this year so this could be a great way to stretch them out for fresh eating. The main concern I have is that my Greeks are very thin skinned and from what I've researched it works best on thicker skinned varieties.
So I'm just wondering if anyone here has any experience trying this out and what their experience was like. Tks
I wish I had the extra Wood Ash to try. I’m using it for my Chickens to dust in and Fertilizer.
Be very careful with Wood Ash I’ve had it take all the Skin and some Meat off my Fingers. Every one of them.
big rockpile
I wish I had the extra Wood Ash to try. I’m using it for my Chickens to dust in and Fertilizer.
Be very careful with Wood Ash I’ve had it take all the Skin and some Meat off my Fingers. Every one of them.
big rockpile
That would be from the lye that results from the ashes getting wet.
Haven't tried it but always wanted to do so. I would use only perfect dry unwashed tomatoes placing them stem down in the ash and I'd add some bay leaves to the ash for bacteria protection.
Interested in your results.
That would be from the lye that results from the ashes getting wet.
Yelp I was using it to take hair off a hide. Didn’t wash it or used rubber gloves and paid for it.
big rockpile
Interesting, but I just don't have wood ash by the end of summer. End of Winter, yes, loads of it, but I have been fertilising tomatoes with it
Haven't tried it but always wanted to do so. I would use only perfect dry unwashed tomatoes placing them stem down in the ash and I'd add some bay leaves to the ash for bacteria protection.
Interested in your results.
Every single article I saw said to put them stem up in the ash. No problem with bay leaves, I have a large pot of bay laurel growing.
Want to reply to this thread or ask your own question?
You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.
Ask a Question
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.