Canned Green Tomatoes

"This is my MIL recipe. It's very good, and a good way to use those left over green tomatoes at the end of summer. It's so nice to open a jar and make fried green tomatoes!"
 
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photo by Bobby H. photo by Bobby H.
photo by Bobby H.
photo by Bobby H. photo by Bobby H.
photo by Kat C. photo by Kat C.
photo by Weewah photo by Weewah
photo by PaulaG photo by PaulaG
Ready In:
25mins
Ingredients:
2
Yields:
1 jars
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ingredients

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directions

  • Slice green tomatoes into pint jars.
  • Add 1/2 teaspoon salt to each jar.
  • Cover with boiling water.
  • Put lids on and put in water bath canner.
  • Bring to boil and boil for 5 minutes.
  • Remove from canner, tighten caps and cool on counter top.
  • Can also use quart jars, adding 1 teaspoon salt.

Questions & Replies

  1. How should they be stored? In the refrigerator?
     
  2. Is this shelf stable? Is it safe? How long for? This seems much simpler than other canning Tomatoes recipes/videos I’ve seen
     
  3. how do I know if my green tomato jars sealed?
     
  4. how do I know my cans sealed on my green tomatoes
     
  5. I have some green tomatoes that have a hint of red in them. Will they bee ok to can for fried green tomatoes
     
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Reviews

  1. Ok so I was hoping this would work for fried greenn tomatoes but it didnt, the tomatoes were to soft and had no flavor (except for a salty taste). It did however work for green tomato bars. I was hoping this would work :( maybe I did something wrong? followed recipe exactly... I will try again this year as I have planted different varieties of tomatoes. UPDATE>>>> It turns out that the first jar was mushy because the tomatoes were not green enough (we had alot that were just starting to turn)... we decided to try it again and after going thru the next jar we discovered that the ones that were really green upon canning held up nicely, we decided to fry them and it worked! I am sorry the first jar didnt turn out but I know now to only use GREEN tomatoes! not any that are starting to soften!. we will make these again.
     
  2. I made these last year and am just getting around to thinking about canning season for this year. My hubby loves green tomatoes fried in olive oil...but have only been able to have them seasonally. I bought a half bushel of green tomatoes towards the end of the season last year and used this recipe. He told me to plan to make them again this year. It is hard to tell them from fresh. Great and easy recipe...between the two of us we eat a quart at a time. I canned them in wide mouth jars.
     
  3. I have been canning green tomatoes for year but I can them with garlic, dill, bay leaf, salt, water & vinegar. My son will eat an entire qt. jar while watching football. They tastes like dill pickles & much healthier than frying!
     
  4. This worked GREAT! I canned 4 pint jars and let them set 4 weeks just to try the recipe. Tonight I opened a jar and fried them. They weren't mushy and disgusting so tomorrow I'm going after enough for at least a dozen pints!
     
  5. No lemon juice to prevent botulism? All of the extension offices state that you need to add lemon juice to prevent food poisoning.
     
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RECIPE SUBMITTED BY

<p>I live here in wild, wonderful West Virginia with my wonderful husband. I won't give lower than a 3 star on a recipe. Just because I didn't care for it, doesn't mean some else won't, they might love it. We all have different tastes. And I don't want to hurt anyone's feelings.</p>
 
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