Ripening of tomatoes indoors is not a difficult thing. However, do not expect them to be at the same standard as those which have ripened naturally due to heat from the sun. Nevertheless, they will be of higher quality compared to those of greenhouse sold at the groceries. Discussed below is the process on how to ripen tomatoes indoors.
The tomatoes should be picked from the garden before they become frosted. If there has been frost already, only the tomatoes which were protected from the frost will ripen. The ones which were affected by the frost will become dark green within one or two days after the picking.
Each of the fruits has to be washed under running water and inspected. Blotting should be done using a dish towel and then they should be given a chance to dry. Use of running water ensures that all the dirt, fungus and bacteria are removed and cross-contamination avoided. Any that have spots, are soft or damaged ought to be removed. However, they can still be ripened but ensure you use them first as they rot quickly.
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.
Checking of the fruits ought to be done weekly but checking frequently than that will be better. If the tomato has ripened for more than half its surface area, it must be removed and stored in the kitchen counters for complete ripening. Signs of rotting must be checked on a daily basis. This will help you to contain the rot before it spreads far and causes significant damages. Just one rotten tomato is enough to destroy the whole pack. The ripening starts at three weeks and goes on up to three months.
On the same note, one rotten tomato is s a danger to the rest. This means it can spread this to all of them and you may end up with nothing to show after the process. Maintaining the humidity at a low level and ensuring the air circulation is good prevents the formation of mold and mildew.
The tomatoes should be picked from the garden before they become frosted. If there has been frost already, only the tomatoes which were protected from the frost will ripen. The ones which were affected by the frost will become dark green within one or two days after the picking.
Each of the fruits has to be washed under running water and inspected. Blotting should be done using a dish towel and then they should be given a chance to dry. Use of running water ensures that all the dirt, fungus and bacteria are removed and cross-contamination avoided. Any that have spots, are soft or damaged ought to be removed. However, they can still be ripened but ensure you use them first as they rot quickly.
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.
Checking of the fruits ought to be done weekly but checking frequently than that will be better. If the tomato has ripened for more than half its surface area, it must be removed and stored in the kitchen counters for complete ripening. Signs of rotting must be checked on a daily basis. This will help you to contain the rot before it spreads far and causes significant damages. Just one rotten tomato is enough to destroy the whole pack. The ripening starts at three weeks and goes on up to three months.
On the same note, one rotten tomato is s a danger to the rest. This means it can spread this to all of them and you may end up with nothing to show after the process. Maintaining the humidity at a low level and ensuring the air circulation is good prevents the formation of mold and mildew.
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