Canning Green Tomatoes EASY!

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you do not have to peel green tomatoes.....
so, it's even easier than ripe tomatoes !

dang, arnie!! thanks for the good recipe. i'm going to go out to the garden tomorrow and see if i have any useable tomatoes left. we've had 3 hard frosts, but there may be a few left that are usable.

the red tomatoes are pissed though

I can the ones that don't ripen inside in a sunny window......and I do love fried green tomatoes...

for this,,,make a bowl of a couple eggs with a splash of milk, mixed,
and another bowl of seasoned bread crumbs.
Dip the tomato rings in the egg mixture, then the crumbs, and fry in butter........then add a little salt / pepper.
YUMMM !!!

i went outside and found 15 green tomatoes. i'm going to make fried green tomatoes tomorrow. i'll post a pic of them if they turn out.

Great !!

If you slice then thinly, place them on paper towels & salt them a few hours before cooking they will come up very crispy. The salt draws out the water so they will not be as soggy.

I have a couple green ones out in my garden too. Might have to try making this. Don't have enough to can though.

Thanks Arnie! Copying this down for my surplus of tomatoes next year. *crosses fingers*

Thanks,,,good instruction for fresh ones...for the canned ones, since there is some salt in the jar,,,just let them drain on paper towels before cooking........

thanks, Jane!! i didn't know that. it would really stink to have them be soggy.

Pickled two batches of green tomatoes yesterday. Going to try Arnie's canned ones for the next round. My family loves fried green tomatoes, & what a nice treat for the kiddos in mid-winter!

I've never eaten fried green tomatoes

Are they really good to eat?

I am going to be canning for the first time today, I'm so excited. I'm starting with my homemade applesauce, something my kids eat and frequently ask for. If it goes well, I will can everything I get my hands on. I hate buying stuff at the store and I love going to the farm stand, I know the farmer well and I know there aren't all sorts of nasty chemicals on his produce. At this point I do not grow enough to have extra, but I will next year.

That fits so much with your Avatar ;)))

"I canned a ton of green tomatoes, I´m da Granny Canning Kingpin and I´m prepared"

Hmm. You don't need a canner, any decent sized pot and a dish or plate set at the bottom (so your jar doesn't sit directly on the pots floor) will work.

You forgot water in the jar. All foods should be filled with hot water (boiled water) to about 3/4 to 1 inch below the rim of the jar.

Also add that one should cover the freshly boiled jars with one or two towels. Leaving space between the jars (about an inch) and let them slow cool. This ups the chances of a real vacuum seal and helps prevent jars from breaking if a cool breeze comes along.

If you stick around the jars will talk to you as they cool, the forming vacuum causes the lids to be sucked in and that makes pretty metallic sounds.

Things to try - Add other things to tomatoes, onion, beans, zucchini, bell peppers - or if you dare 1-2 of your hot chili peppers (whole, no need to dry, crush and cut) and you can bath can those as well. A decent ratio is 3 parts, 2 parts tomato 1 part whatever else.

Use Koshering Salt or sea salt - no iodine added for better flavor. Don't like salt, try herbs and other spices.

If you grow your own herbs, then cut off a few leaves and add whole leaves to the jar, 1-2 leaves of oregano, basil and sprigs of parsley make the jar look pretty. The process of canning and storing means as time goes by the whole leaves will flavor the contents.

A few whole pepper corns will pepper the whole jar.

Really, you are going to start with apple sauce? I hope the labor doesn't turn you off the whole notion of canning.

While I admire your enthusiasm. You have to understand that making apple sauce is one of the tougher, hard work things to make.

You need to peel, core then grind apples. This is labor intensive.

If you do not have a corer/peeler and grinder, then might I suggest you start off with diced apples?

With diced apples you pretty much slice, core and dice (no peeling needed) then cook your apples as you would for a quick apple pie - meaning you cook them in a lemon-juice water mixture until a fork pierced them easily (the meat, not the skin). Remove the apples and add a touch of brown sugar and spices and make the syrup.

Extremely good! Just make sure they are fully green, slice, salt the & let sit for a couple hours to remove the excess water, pat them with paper towels, roll in flour or cornmeal, deep fry. Make sure oil is very hot before adding the tomatoes.

You are so right about not needing a special water bath canner. If I am canning just a few small jars of say hot peppers or something, I will use my pasta pot. My grandmother would fold several layers of clean dishtowels to place in the bottom of the pot to set the jars on. Always worked for her & has always worked for me.

I think I will green pin this for folks today.

I wish Arnie were here, she has not logged on in a long time. I really miss her, she had so much common sense wisdom and is such a sweet person. We "youngers" could learn a great deal from her.

Last Edited by LJS on 09/04/2012 10:20 AM

This is a great thread.....I'm trying to learn about canning right now and you all have some cool ideas....

Check Tinygreen's thread too. She has some great stuff!

Thread: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<



Last Edited by LJS on 09/04/2012 11:16 AM

WOW Thanks for all your help..I see that you have done a little canning of your own.

Thanks, LJS....have been reading that one too....

I have a question that maybe you can help me with.

What is water bath canning?

It is used only for highly acidic canning. Things such as tomatoes or veggies/fruits you are canning in vinegar.

It is like a very large stock pot with a jar rack -- if you look a few posts up we discussed how to make one of a regular pot. Just make sure the pot is tall enough to cover the top of the jars by about 1.5 inches of water.

Do a google search. There is a lot of detailed info out there. It is important to process the jars the proper amount of time contingent upon what you are canning.

It is a fun and rewarding job. I love eating food I grew and canned myself. :o)

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... WOW! ... is that usual for your area now? ...
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Thread necromancy AND pinning, LOL.

That time of year

the date for the post about the "3 hard frosts" was
10-30-2011. I sometimes do that too ! I'll be reading
a thread and what I'm getting ready to reply to, doesn't
apply anymore ! lol

great thread tho !

I make applesauce about once a week for my children, so trust me, I know it's a pain in the backside. This is why I want to make a huge batch and can it.

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