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.
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.
I also used the canned green tomatos for fresh hot sauce to eat with mexican food it was very good. I usually only use red tomatos.
I made these in 2004 and forgot to rate them. I made fried green tomatoes with them in December for DH. He was in Iraq when they were in season so with these I was able to make him one of his favorite dishes. Thank you.
I have been canning these for years and I really think these are better fried than the fresh ones. People are amazed when we have fried green tomatoes at Thanksgiving and how good they are. I add 2 Tbs of bottled lemon juice to quarts and 1 Tbs to pints. I usually process them 5 minutes for pints and seven minutes for quarts. This year I added pickle crisp and processed them for 10 minutes. Will update the results.
My dad got this recipe and canned some 3 years ago. We just ate the last jar and they were still great (had gotten a several gallons green tomatoes from friends). I'm canning more today and just wanted to say thanks - we never thought it could be done : )
No lemon juice to prevent botulism? All of the extension offices state that you need to add lemon juice to prevent food poisoning.
These are so good, I added 1 T lemon juice per quart, 1/2 T per pint. I also added Pickle Crisp to keep the tomatoes crunchy and they made fantastic fried green tomatoes in the middle of winter. The 5 minute boiling time made me a bit nervous, I was afraid the jars wouldn't seal so I processed them for 10-15 minutes in a boiling hot water bath.
Just enjoyed fried green tomatoes while our yard is covered in snow. Worked like a charm! Thanks for posting.
Just canned 2 jars. One broke in the water bath. But I can hardly wait to make fried tomatoes from the other jar. From what I can tell it looks like it's going to work real good. I'm goning to to wiat a few weeks to fry them.