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At the end of last season, we decided to test a method of tomato preservation that we discovered in the following article:
http://wire.farmradio.fm/en/farmer-stories/2016/11/burundi-farmer-finds-new-technique-for-preserving-tomatoes-15454
The article claims that the tomatoes, packed in wood ash, were preserved for up to six months without any negative effects.
This video documents our experiment, as well as our results.
To the author: crush those charcoal chunks into grain sized pieces and mix them into the garden soil (Biochar). Positive results might take 2 years. Try one of your rows for comparison.
Best time to do this is in the fall. Chopped leaves tilled in can also help the garden.
Watering with sugar water after things are mixed in feeds the good soil bacteria.
I don't know if it makes a difference but were the tomatoes you tested from your garden or from the store?
Maybe try without the peppers and clean the tomatoes with a vinegar or peroxide solution to remove mold and fungus spores before storeing??
if you can get a month or 2 out of a tomato that is pretty good.
The article says stem down. Perhaps that was your issue
There were excellent results accelerating tomatoes to very near the speed of light, over the course of a long time. Seems the time it took to accelerate them, balanced out with the degradation due to normal biologic activity produced promising results. However, when returned to zero speed (relative) they seemed to liquify. Key notes from the experiment, light speed tomatoes don't degrade, decelerating them is a bit of a bitch though. Just my two cents & good luck in preserving your produce.
I really enjoyed this video, thank you
Try soil and ash.
If you search ‘ash preservation’ on youtube, the video under yours is how to preserve meat with ash. Quite interesting. I’ve heard of preserving garlic and eggs in ash.
Years ago I saw a video from southern Italy about smoking tomatoes for preserving, best I remember they were left on the vine , and stored hanging from the vine. I think the storage time was only 2 to 3 months. Hope this points in the right direction.
Would it make a difference if the wood ash were from hard wood or soft wood. It does make a difference when making lye?
What about dust coal?
This autumn I cut a lot of tomatoes while they were still green, and just hung them in the basement , they were Indigo Rose, Black Russian , Tumbling Tom Red and yellow. They all matured in the dark and I had fresh tomatoes from october until late december . Just cut them and hang them upside-down from a beam or similar. There are also italian varieties called "Pienello" which are truly long lasting, I have not tried this but with this technique they should last 5-6 months, but they will not be as sweet as other tomatoes.
Is this dude canadian, just recognized the currency? Interesting as a Saskatchewan resident i find many videos entertaining but irrelevant cause they are normally american and in much warner climates.
Roflmao..yup, been there
Anyone else watching this in 2021 and thinking WHY are you not wearing a mask at the supermarket?
You spend way to much time on the internet ..you do realize just because its on the web dont mean its true ..you really lacking in good ole common sense aint ya ..it really shows in your vids on your channel .
I just loved your experiment whether it worked out or not. Looking forward to learning lots of new methods from your channel. You are very inspiring to watch.
Tomatoes give off and are highly susceptible to ethylene and so, should be stored alone, away from other ethylene producers. I'm going to try this method but keep the lid of the box open to let the ethylene gas escape.
I was curious about the tomatoes in wood ash from the guy in Africa. Thanks for the info.
For me, I have potatoes I want to store and I have too many for the space available. I thought about wood ash. I live in the northern part of Louisiana where the humidity is 90% to 100% range in summer. It's not much better in winter.
I remember my grandfather storing his red potatoes under his house which was about three feet off the ground on bricks. He covered them with a dusting of lime, not lye. I would frequently grab one, wash it off with water from the faucet and eat it raw. It was great. My mother said she used to do it too when she was a kid. I don't remember how long they lasted or how well since I was a kid and only eating mattered. The family used everything from the garden so the time in storage may not have been much of an issue.
I hope it helps.
An interesting variation would have been to use a mixture of ripeness, from green to ripe.
Thank you for your video! ❤️❤️❤️
It's too bad the ash technique didn't work for tomatoes. It supposedly works for preserving eggs.
Probably have to start with barely ripened tomatoes.
I'd like to see the experiment using green tomatoes that have been washed in apple cider vinegar (or something) to remove any bacteria on the outside. But. .maybe only for 2 months. I hypothesize they will ripen and be usable in that time frame. Maybe a check after 30 days. Let face it having one of those plump garden fresh tomatoes 1 or 2 months layer than "normal"….priceless!
My understanding is they had to be green tomatoes to start with…I haven't tried it but am planning to this year.
Hey guys….two words… Tomato Kimchi. Sending love from California!