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Re: Saving green tomatoes, peaches?
- To: "Square Foot Gardening List" sqft@listbot.com>
- Subject: Re: Saving green tomatoes, peaches?
- From: Patricia Santhuff psanthuff@mindspring.com>
- Date: Thu, 21 Oct 1999 23:58:17 -0400
Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html
>Doug & Bonnie Sydow wrote:
>> I read once where you could keep green tomatoes longer for storage and
>> ripening if they were first dipped in a solution of water and bleach
>> maybe? I can't remember what you dipped them in. Does anyone out there
>> know?
>
>That is for sure a good thing to do for peaches to control brown rot ..
>don't know if it works for tomatoes, but it couldn't hurt .. if it
>works, tell us about it. Ed
I don't know if this is off topic or not, nor do I know for sure what brown
rot is (I'm assuming it's going bad, rotting, after picking).
Anyway, a few months ago we bought two large jars of mixed fresh fruit at
Sam's. We finished the first but were slow in finishing the second. Having
heard that colloidal silver can help keep things fresh (retard spoilage), I
put about a teaspoon in the jar. I wish I'd have kept track, but I can tell
you that that jar kept for weeks. I finally threw it out (since we weren't
eating it), but it was still fresh even at that point. The few pieces of
cantaloupe in the mix got a little soft and unattractive, but never lost
their flavor.
I guess I got the idea mainly from a little experiment that someone on the
Collodial Silver list did. He'd heard that the old pioneers used to put a
silver coin in milk to keep it fresh. He took two cartons of whipping cream
and put a silver coin in one. The first went bad not long after the
expiration date. The one with the silver coin in it, with the same
expiration date, stayed good for quite a while -- as I recall, at least 2
additional weeks.
Patricia
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