Making Green Tomato Chutney (To Save Unripe Outdoor Tomatoes From Blight)
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- Опубліковано 28 вер 2024
- The outdoor tomato plants I have in the garden are starting to suffer from late blight. This isn't unusual, but if I leave it, I will lose the whole crop - instead, let's pick the tomatoes unripe and pickle them!
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This makes a tender, sweet-and-sour pickle with gentle spices, that is ideal with cheese or cold meats - it can be adapted by substituting other fruits or vegetables and tailoring the spices to your own preference.
These are the ingredients for this chutney:
Tomatoes: 1 lb (454g)
Apples 0.5 lb (227g)
Onions 0.25 lb (113.5g)
Sultanas 0.25 lb (113.5g)
Brown Sugar 0.5 lb (227g)
Malt Vinegar 0.5 Pint (284ml)
Ground ginger 0.5 Teaspoon
Mixed Spice 0.5 Teaspoon
Cayenne Pepper 0.25 Teaspoon
Salt 0.5 Teaspoon
Chop the fruits and vegetables to the desired size
Mix all ingredients in a large pan
Boil until the fruit and vegetables are soft and the liquid is syrupy
Transfer into clean jars and put on the lids while still hot
Just on your question of why the taste is better with aging? If the chemistry is similar to wine and spirit ageing then it's likely to be the development of long chain molecules such as phenols and esters that are derived from the acid. I'm no expert, but as a wine maker I enjoy the end results, and the chemistry is an interesting rabbit hole to go down.
3:25 Does blight also cause tomatoes to randomly vanish into neighbouring dimensions?
😂😂😂 Jumpcut magic. But I like your theory better.
😂😂😂😂😂
You’re really paying attention. I had to replay that a few times to see what you meant!
cease your investigations
I don't get it 😢
I have been so unwell the past few days but was determined to finish painting my fence this weekend while the sun was here (Scotland) and I have been rewarded with a wee shrimp video. Lovely!
I'm in a similar situation due to the damned blight. My Mum started making this chutney when we had a dog that had a strange fascination with sitting on plants. Loved the chutney so much, the following year we harvested them unripe to solely make chutney. Random acts of dog paying off there!
I've started getting Oddbox deliveries, which is rescued (wonky/surplus) fruit and veg. There's rather a lot of fruit so I decided to make a chutney with them this weekend, so this video is quite apt!
Unfortunately they don't deliver in my area of Northamptonshire.
Oddbox is a great concept, but they deliver at nightime and leave my box in the street instead of calling me! They also delivered a lot of mouldy beetroots when I last had a box 😢
Not getting a call or text when it's delivered is annoying, they're always around midnight so if I have an approximation of that beforehand I can stay up and get it
Eva playing with her invisible friends is the best part of this video.
Chutney comes from the Hindi word चाटना (chāṭnā) to lick.
The number of times I have seen Indian tourists buying fancy chutneys from village fairs and shocked by the sweetness.
1:42 I love the Eva "sploot"
I love this! It reminds me of the mango chutney my mom used to make. I’ll be sharing this video with her as she may have some green tomatoes from the garden to use up. Thank you so much! 😊
I've just made this recipe - well, adapting to what was available and what needed using up, which might make it even more accurate given the source - can't wait for Christmas!
Thanks for inspiration. I've had couple green tomatos in the garden so I gave it a try, improvised a little with other ingredients and it came out awesome! Never had chutney before, not really popular in Poland.
Scurfy- a new word for me! I shall use “scurf” as my starter word for NYT Wordle tomorrow!
I have a lot of green tomatoes still in my garden, so I picked a pound of them and made this this morning. It makes a good amount of chutney, so I'll have a delicious condiment for quite a while, I'm guessing.
Hi, Shrimp! ⚛️🦐 Just wanted to tell you, completely off topic of this video.. Thank you for mentioning the Too Good To Go app in one of your vids. I randomly remembered that on a whim.. So I checked it out and it IS available in Canada where I am. I’ll give it a try in the next little while. I hate food waste. We have no right to waste food the way we do in privileged countries. And things are tight for most people these days.. So I’m always happy to try a new way of making ends meet. Love and thanks from Canada!
1:43 my cat sits like that too, we call it the chicken leg. I also really appreciate you covering the flickering clock as someone with photosensitive seizures, I also had an allergy to sulphites that I grew out of but yes apples can contain sulphites, sometimes it’s used in the layer they put on apples to preserve it
Looks absolutely delicious. I love chutney, but have never made it myself and this might be the inspiration I need!
i prune the crap out of my tomato plants as a precautionary measure against blight. the closer the leaves are to the dirt the more susceptible the vine is to getting blight from the bacteria on the dirt that gets on them while watering. so i just prune the leaves closest to the soil with extreme prejudice, also any leaves that are old or have spots, into the compost bin with em
This is a great channel, recently discovered and constantly being educated
This looks delicious Mike!
Thank you for sharing, I've just bottled some Rhubarb Chutney this evening as I watch your video, so it seems nice happenstance.
I see little Eva plays "FrogDog", just like my Trudie😊. Lovely chutney recipe,.. I have an almost identical one, from a 1930s recipe book. Yummy!😊😊
Amazing thank you! Ive got so many green tomatoes so now I have a plan!
Formula for that spreadsheet - had a quick look through the comments and can't see that anyone has suggested one, so forgive me if there is, but I thought this would be a perfect use for AI, just pause the video at the spreadsheet image, take a screenshot, then post that image into Chat GPT and add something like the following: "Calculate the scaled amount of ingredients and create a spreadsheet that can have the amount of tomatoes changed and will automatically calculate the amount of other ingredients needed" - I got what appears to be a perfectly scaled spreadsheet that I could just cut & paste straight from the AI into a spreadsheet (When pasting just ensure to select "Plain Text" or "Text". Thanks MIke, Im giving this recipe a go today.
"Accidental tomato gradient" - I thoughr you were going to say Accidental tomato traffic-light. LOL
Late blight was nasty this year for us in Toronto Canada as well. My tomatoes were doing great until August or so. I still got a bunch though.
1:42
Well there's your problem Shrimp, you've got frogs in your garden!
Thank you for another great video. I'm making chutney later. One of my favourite autumn activities.
I’d love to see you make fried green tomatoes if you have any leftover!
I made some yesterday. Video coming soon...
In the whistlestop cafe ?
I have an apple tree and this year its grown lots of good big apples, but we don't know what to do with them all. I would love to see a video on what you would do with alot of apples. Maybe make an a apple chutney?
We have an apple tree in our back garden, it has been a fantastic crop this year for us too! Way more, and bigger apples than last year
if you like sweet things, make kompot!
If you have room in the freezer...I peel and chop apples and then freeze them in ziplock bags all the time. I just throw the frozen cubes into cereal, use them for apple sauce or shred them up with a little water in the mixer and add sparkling water, to make 'apple spritzer'. Add a dash of vodka and you have a very refreshing cocktail.
Make applesauce then apple butter. Apple jam. Applesauce and apple butter can be frozen in small containers for future use or even canned if you're into that sort of thing.
I'm an Indian, and the interesting thing is that while this chutney is completely different the indian one, its not dissimilar to indian pickles (which is called achaar in many Indian languages). If you just switch up some of the spices here, you can make something very close to indian achaar.
It seems like both the preparation and the name has travelled to the UK, but they're originally two different things. I wonder how that happened!
I'm making chutney today, need to check sugar and vinegar stocks. I've got plums, apples, onions, tomatoes, and some frozen rhubarb if I need it!
12:15 not to mention it's boiling hot, which would also probably sterilize the inside
Atomic Shrimp 1
Tomato Blight 0
If I was a Three Cornered Leek , I would be quivering in my boots right now..
Just yesterday I made my first ever chutney with some of my green tomatoes. The recipe called for a quarter teaspoon of Cayenne, so in went a whole teaspoon :). It tastes delicious already. I can't wait for it to mature.
I always turn the jars upside down so the hot content gets in touch with the lid. I presume the idea is to reduce the amount of germs on the lid, but I have no idea if this works nor if someone told me to do so or I made this up myself.
Poor Jen, I know how she feels. Still homemade always trumps store brought 👍😎👍
Thanks for this, I had the problem with some of my late tomatos this year and was worrying what to do with the untouched green ones
Fantastic recipe, I have a rogue tomato plant that has a huge crop of green tomatoes. I was lucky enough to see a preserving pan on Freecycle and will be ideal for this. Well done!!
Thank you for the video!
Looks like it's time for a larger pot, also with stews for Autumn and Winter in mind.
Might result in getting a larger freezer as well, though.
Was just looking at the end of this years plants in my garden 🪴 🍅 so this couldn’t have arrived at a better time thanks shrimp 🦐 ☢️
what do you use this chutney for, do you just eat it as it is, or do you eat on/with something?
It will be lovely on the side of a plate of cold meats or in a cheese sandwich
Yes - exactly that - as an accompaniment to cheese to cold meat; we also like it with shepherd's pie and it can be used as an ingredient to add robust flavours to stews and curries
Just adding my 2cents. I used Chutney in cheese scone scrolls, and baked as a layer just under the pastry in sausage rolls, mixed through bacon and egg pie before baking and, added into Cheese balls or dip.
I have it with cheese, or ham on sandwiches myself
Did anyone else notice the magic disappearing tomato at 3minutes 25seconds? 😂
@ 1:42 Eva! Such a cool relaxed little cutie
All my black tomatoes look like they have blight, they don't but if they did I could easily miss it.
As always a nice video, I plan to make some of my own later on, thanks as always
Using dried fruit in a sulfite-free recipe in the US would be super tricky because most of our dried fruits contain sulfites
Here too, South Africa.
Mr Shrimp, I'm curious to know your thoughts on the safety of canning picked eggs.
Great minds think alike! We just made about 300 jars of the stuff, no idea how we'll use it all...
I love that recipe clippings book! i keep my clippings digitally but now im wondering how it was put together so i can get one myself
7:01 Missed opportunity to announce a two-pan special
It's _Jenny's_ chutney! That's so cute
Some very odd comments here, commending Mike for being "sweet" or "good" for taking Jenny's sulfite allergy into account. Only a jackass wouldn't, it's the normal consideration for a loved one.
Do you do smoked food, as wood is free outside
Hi Mike, Have you ever found that home made jams, chutneys & pickles last longer than shop bought ones? My Wife made some Plumb jam 3 years ago and it's still going strong.
will those poppies self seed over your garden??
What jars did you use for this and the jam? They are a wonderful shape and seem perfect for homemade goodies.
I bought them in poundland. They're good as they make good use of cupboard space
Do you ever add the stems to sauces or chutneys you make? The stem adjacent to the tomatoes has a wonderful aroma and can impart it to your cooking. Just remove them when serving and compost them.
Tomatoes that are almost red can ripen after picking in a dark, warm place.
Not if the plant has blight. They'll rot before they ripen
Ah okay i didn't know that @@AtomicShrimp
My potatoes got blighted to buggery and back this year on all but Sarpo Mira's which sucks cause I was planning on growing tomatoes for the first time next year and I've almost certainly still got a few infected MIA spuds in the ground waiting for the best time to ruin my plans.
I made this as I had the same tomato problem as you, only thing I did differently was chop sultanas a bit, it tastes amazing had 1.7kg tomatoes made 6 large jars have Eaton one already they are never making it to Xmas taste amazing right now, but how long safe to keep them for? Store in dark cool place?
Does blight also infect pepper plants do you know?
they're in the same family (nightshades) and my pepper plant has similar sort of rot affecting it (all-be-it at a slower rate)
i like your wooden spoon, is that one you made?
Yeah, that's the first spoon I ever carved
Fried green tomatoes are good
I'm sorry if this is a silly question to ask but how do voluntary vegetables sow into the dirt? And also as a man with such a wide range of interests, have you or will you ever try metal detecting?
Realy enjoy your videos
All the best
Kitchen peelings and trimmings and spoiled vegetables go into a compost bin. In theory, this rots down completely and is added back to the soil to enrich it. In practice, seeds survive composting and sow themselves. Potato plants can grow from just a sliver of peel if it has a bud
@@AtomicShrimp thank you for that 👍🏻
Would pumpkin pie spice be the same thing as mixed spice? I am going to make these chutney, but I do not have mixed spice.
Yeah, pumpkin pie spice is similar enough
If you blended it, you would have Jenny's Green Tomato Ketchup
I just checked Branston and it seems they use _"Sulphite Ammonia Caramel"_ as a colouring.
How does one get access to this spread sheet, I want to be able to make it like a pro. Is it super top secret? As you have the measurements on the video :D
Thank you for the recipe, I do not tolerate preservatives either, but my reaction to them is not nearly as severe as Jenny's.
Blight Me!!!
I a m so fed up with tomato blight! I hadn't heard of it at our old place, now just 25 miles away it's the bane of my existence. Ours doesn't do anything to the fruit, it just kills the plants. If I want any tomatoes at all, I'm constantly pruning affected parts off and spraying with copper solution. I'd love to know what sorts of things you will eat the chutney with!
Wait, so people just have baskets outside their homes for people to take extra apples? That's smart and very kind 😊. I suppose no point in trying to sell them given so many others might also have their own apples as well in the area.
Yeah, it's really common to see trays and boxes of free fruit (usually apples, but occasionally plums or pears)
Something Mum used to make, if we had access to green tomatoes, as well as chutney, was green tomato pie. The recipe came from the Farmer's Weekly Glut Book, published around 1957. Slice green tomatoes thickly and toss in a little cornflour. Layer them into a pie dish, sprinkling each layer liberally with brown sugar, cinnamon and ginger. Dot butter on the top layer. Cover with pastry and bake for 50 minutes. Serve with cream or custard. The end result is very much like a decent apple pie. I still make this occasionally and everyone who has tasted it has been blown away that it's tomato not apple. I don't have the exact quantities for the recipe but think many will work out the right ratio for their taste.
Will give this a go.
Sounds interesting...
Wow! That sounds crazy, I expected something savoury. I bet it's great in the autumn, maybe as a Halloween dish?
i got some green tomatoes in my garden that are probably not gonna make it to red because i dont get much sun and they kinda started very late....
definetly not enough to bother pickling but i guess they might be enough for a small pie in my smallest spring form.
@@TheScarvig Did you make the pie?
My Nan used to make a chutney that I maintain is one of the best things I’ve ever eaten. After she passed I found a copy of her hand-written recipe for it in a book she gave me full of recipes, much like Jenny’s one you have here. I took the chutney page out and put it in a nice little gold frame I had and it now sits on my windowsill in the kitchen. I’ve never actually made it; I don’t think I could take the emotion of tasting it again after all these years, if by some miracle I managed to recreate it accurately. Lovely vid as usual, cheers Shrimp.
What a beautiful story ❤
1:45 Eva enjoying a sunbath always good to see doggos chilling in the garden enjoying the sun!!!
honestly one of my favourite channels on youtube saturdays are made even better with an AS video
I think we should all take a moment to enjoy the sound of the apples being added to the pans.
7:45 I rewatched the video just to find it lol. Worth it.
I love this channel, not only for the relaxing and friendly atmosphere but also due to it being a delightful pick and mix of interesting content.
Atomic Shrimp yet again providing some of the most wholesome content on the platform. I learn things I will never put into use just watching these videos.
Do you know where your recipe for green tomato chutney originally came from? Because it looks very similar to the one I use, which was passed down through my family from my great-great grandmother - the only difference I can see is that yours uses cayenne pepper whereas mine does not, all the other ingredients are the same.
Last year I made a total of 6 batches since I had a huge quantity of green tomatoes at my disposal - and all of them were cherry tomatoes, so you can imagine how many that really was. Each batch made between 6 and 10 jars depending on the size of the jars - some were bigger than others since they were all scavenged from recycling bins in the surrounding streets, and yes I did wash them all, removed the labels and sterilised them in the oven before putting the chutney in them.
I made some modifications of my own to some of the batches: I used red onions rather than white onions because they are milder and I prefer the flavour of them. I also added some dried cranberries as well as sultanas just as you did with yours. With the final batch, I actually stick-blended it and added some cornflour as a thickener to make it into more of a sauce than a chutney, which makes it easier to spread on sandwiches. Goes really well with bacon sandwiches as an alternative to HP sauce.
I can confirm that chutneys made with sugar and vinegar do improve with age. When I was growing up, we would make several batches every year, mainly because my dad is addicted to the stuff - seriously, he eats some with almost every meal. Anyway, one year when we had a bit of a garage clearout, we found a few jars at the back of a cupboard which were 15 years old. These were absolutely the best tasting chutney I have ever eaten. So I can definitely recommend leaving it in the jars for at least a year before eating it.
The secret of the recipe origins is under the purple banner 🤔 lol. Jenny obviously doesn't want her family secrets being broadcast to the world - more power to you girlfriend.
Hold on, you've used recycled tomatoes from bins and you got SIX batches??? That's a lot of tomatoes. I admire your resourcefulness and creativity, making up to 60 jars of preserve out of almost nothing!
Sorry, I got confused. Using scavenged jars from recycling bins is still a great hack! I normally save mine from pickles, etc. They are quite pricy if bought online! Well done! ❤❤❤
@@AlissaSss23 The tomatoes were essentially for free too: It is almost impossible to buy green tomatoes anywhere - supermarkets don't stock them and even specialist greengrocers don't either. So the only realistic way to get green tomatoes is to grow them yourself, which is what I did. I usually grow them from seeds, either from a previous years crop or from supermarket tomatoes. It is possible to grow tomatoes from seeds collected from fresh tomatoes, provided you thoroughly wash all the juice and pulp off them first. Tomato juice contains a germination-inhibitor enzyme, so that seeds from fruit which drops off the plant don't immediately start growing into new plants. The fruit either needs to completely rot so that all traces of the enzyme are gone, which usually takes until the next years growing season. Or they need to take a trip through the digestive system of an animal or human, which also removes traces of the enzyme without damaging the seeds. This is why you can often find wild tomato plants growing on railway verges, if the trains passing by have the older style of toilets which dump their contents out onto the track. Or you can find tomato plants growing on river banks downstream of sewer overflows, for the same reasons.
Anyway, the seeds I grew last year were what I had saved from the previous year - I knew they were tomato seeds but hadn't remembered or labelled what type of tomato they had come from. I didn't find out until they started fruiting that they were all cherry tomatoes - the plants themselves do have some differences in leaf shape and size, but I don't know enough about this to tell what type of tomato plant they were just from that. I was giving ripe tomatoes away to all my neighbours for months before they stopped ripening - I only started making chutney at the end of the season when the green ones were otherwise going to waste, so you can imagine how prolific the plants were.
Did you label the ones with cranberries different or are you going to let that be a surprise?
You can sort of see the difference through the glass, if you're looking for it
In my youth I never appreciated how delicious chutney is. As an adult I've really come to appreciate it.
It’s nice with cheese or ham in a sandwich! Go to a church bazaar around Christmas time here in the UK - some lady parishioner probably makes her own chutney or jam - it could taste better than the shop-bought stuff!
The classic bastmati rice, chicken and mango chutney works like a charm every time. And I don't even like most warm fruits.
I read that in my head as you "still don't appreciate it!" Haha! I haven't had many chutneys but the Indian place local to me has a green cilantro chutney.... it's like eating the words delicious and fresh!
There is a lot of things one gets an appreciation for in adulthood. Like earlier this evening I was talking colours with Mum and mention came up of the English language's least liked colour name, puce. As a child I would not have liked the moderately subdued purple-toned pink of puce, but as a middle-aged adult, I think it is a nice colour, hardly deserving of the way it is treated because of its name.
I like pear and apple the most
I really like your food videos , wether it's foraging or limited budget , there really good 👍
Just done my second batch of chutney... My favorite spice for chutney is Star Anise. I use Star Anise, Cinnamon Sticks and Cloves in a muslin bag. Nothing beats a home made chutney!
I feel like I don’t see much of this kind of food in the states.
When people say relish it’s usually just way too sweet cucumber pickle.
You can spray Bordeaux mixture (Buille Bordelaise) to combat blight on tomatoes, it's just copper sulfate and lime, non toxic and widely used in organic farming all over the world. You can apply it with the simplest bottle sprayer if you don't have a dedicated garden spray pump. It's a contact fungicide, so it doesn't get absorbed into the plant and easily washed off by a quick rinse of the harvested fruit (also by rain, so you need to re-apply it once every 2-4 weeks over the summer to keep your plants protected). Tomatoes in particular tolerate up to 0.7% concentration, but the standard 0.5% works well enough and I prefer it so I don't need to mix a separate batch for my other vegetables. It's also easier to mix, as the most common packaging is 50g baggies that you just dump in 10 liters of tap water.
I mean, to be fair, copper sulfate - like almost everything - is toxic if you consume enough (as little as 10g for an adult). It's like everything, though. The dose makes the poison. I always find it wild that people think these kinds of antifungals are magically safe because they're not commercial fungicides.
Dr-V, spraying the plants with a mixture containing ⚠sulfates might not be a good idea for Jenny´s sake.
@@evelinharmannfan7191 That is a very thoughtful comment. It's my understanding that there's not usually a crossreaction between people with a sulphite sensitivity and sulphates, but obviously, that's something that Mike and Jenny would be best placed to decide upon.
So thats where the sulfates come from !!
Just FYI copper sulfate is most certainly toxic. It's all in the dosage of course and when handled carefully the levels used in farming are probably not dangerous. The EPA limits for drinking water are 1 ppm (1/3000 less than 0.3%). Generally the "organic" pesticides are as toxic or more than the ones used in conventional farming.
You are such a good egg by taking Jenny’s dietary needs onto consideration. We have a good amount of red green and yellow tomatoes surplus to our needs so perhaps I will make a few jars of Jenny’s chutney- thanks Jenny❤
I don't think that I've ever seen a purple washing up bowl before. You really, really love purple don't you?
It's the best colour!
Wasn’t purple a colour reserved for royalty years ago?
@@GIBBO4182
Oh yeah. Originally, it was made from snails or something and was exceedingly rare and expensive. Purple as a 'status color' goes all the way back to Roman times. Catholic bishops also wear purple robes.
@@raraavis7782- The colour, mentioned in the works of Homer, and Ovid, amongst others, was known as 'Tyrian Purple'. Hundreds of sea snails were required to make a usable amount of the dye. The colour was used for the robes of the rich and powerful, only. Any member of the hoi polloi who dared to wear them faced strict penalties, including death. That's how exclusive it was.
I do. What colour do washing bowls usually come in?
So happy you made this. In the north of England we always had lots of green tomatoes at the end of the season. A real taste of my childhood.
Does the way you are preparing it deal with tomatine and solanine from the green tomatoes to some degree or will you just elect to consume the resulting chutney in moderation?
Both; the cooking (and maturing) process will reduce the solanine to an extent, and you'd have to eat several jars of the chutney in one sitting for the remainder to be a risk
@@AtomicShrimp I really appreciate how reliably you reply to questions in the comments, thank you!
Love this time of year. I remember coming home from school to the overpowering smell of vinegar. Pans of chutney everywhere. My mam's beetroot chutney being a favourite of mine. She still makes a yearly batch. A couple of jars will come my way at Xmas time. Great video as usual
I always add epsom salt and lime to my soil when I plant tomatoes for blight and blossom end rot. I don’t remember which one is for what, but since my papaw taught me to do that I haven’t had either. ( all of my plants are outdoors) I also crack a fresh egg and add it shell and all to the hole for extra nutrients and slow release calcium.
To me, it's the smell of autumn. Chutney bubbling on the Rayburn and stinking out the whole house! Lovely.
You actually inspired me this week! It was a co-worker's birthday, and we had tomatoes taking up the entire top shelf of our office fridge, so I tried my hand at making a fresh tomato soup. It actually turned out really well! It was my first time making tomato soup from scratch, but I don't think it's going to be my last!
Good for you! I made kimbap today, I always thought it would be difficult
Keep at it, most savoury dishes can be saved if these a mistake. Not suggesting you will make mistakes, just offerinv some reassuring encouragement 😊❤
Eva enjoying the sun while you were out picking the tomatoes! Aussies have the same names for things as the UK, and we have always made various types of chutney and relish as well as pickles and sauces.
Somewhere:
"It's 4 in the morning, why are you making chutney?"
"Because I have lost control over my life..."
I finished making mine at 4am, USA.
I can recommend a blight-free tomato variety called 'Mountain Magic' for growing outside in the UK. I've grown several plants this year and last, and none have suffered any blight. In fact my plants are still laden with masses of fruit today here in east Dorset. I've made so much soup from them this year! The seed is a little pricey but well worth it.
I stopped growing outdoor tomatoes a decade ago, but 3 years ago I tried a variety called crimson crush which was allegedly blight resistant. I think i can confirm, after three seasons that they really are, they can get a little blight really late in the season, but when they do, it doesn't spread through the plant and losses are very minimal.
I grew three types of Crimson this year because of blight in the previous years.
I've given Crimson Crush a try (greenhouse) past two years and yeah, it seems very resistant but then I'm probably not giving it the best test in a greenhouse and rarely get blight problems.
I will say it's a terrible producer though, plants also show quite a lot of nutrient deficiency issues... I'm not sure it's the most stable variety, I have heard some of the other Crimson varieties might be better, can't remember their names now though. Fruit is pretty good though, nice size tomatoes just half of what the plants right next to them produce in the same compost. It might be a good candidate for grafting, will have to try that some time.
What perfect timing! I was looking at our green tomatoes thinking that I'd compost them with the rest of the plants, then saw this come up and have spent the morning making the house smell lovely with Jenny's family recipe. Thank you Mr. Shrimp, looking forward to Christmas more now when these are ready!
I made green tomato marmalade in 2014...I am still eating it and I have several jars left...and it is still delicious!
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