Preserving green tomatoes is one of the best ways to make sure nothing from your garden goes to waste—especially those firm fruits that won’t ripen before frost. While many people wonder “can you freeze green tomatoes?” or search for methods like freezing fried green tomatoes, canning them offers a longer shelf life and keeps your pantry stocked with ready-to-fry slices all year long. Much like canning zucchini and summer squash, this recipe uses bottled lemon juice to safely balance acidity, creating jars of tangy green tomato slices that fry up beautifully. Whether you’re new to fried green tomatoes or simply looking for a better way to preserve them, this recipe ensures your end-of-season harvest never goes to waste.

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By Diane Devereaux | The Canning Diva®
Last updated: October 2, 2025

Key Takeaways

• Preserve green tomatoes that won’t ripen and keep them shelf-stable for frying.
• Adds acidic balance with bottled lemon juice, making water bath canning safe.
• A delicious way to enjoy Southern-style fried green tomatoes year-round.

Green Tomato Slices Canning Recipe for Fried Green Tomatoes

Fried green tomatoes are a Southern classic with a history as colorful as the dish itself. While many associate the recipe with the Deep South, historians trace its popularity to Jewish immigrants in the late 19th century, who fried unripe tomatoes as part of their culinary tradition. The dish became a regional staple over time, especially celebrated in the South where green tomatoes are abundant at the end of the season.

Canning green tomato slices is a smart way to ensure you can enjoy fried green tomatoes year-round—even after your garden has stopped producing. Much like canning zucchini or yellow summer squash, green tomatoes require a boost of acidity to keep them shelf-stable. By preserving slices in lemon water, you’ll always have the perfect base for frying, no freezer required. This method is not only safe but incredibly simple—and a great solution for those end-of-season tomatoes that won’t ripen on the vine.

Much like the science used when canning zucchini or yellow summer squash, the same falls into play when it comes to the acidic green tomato. No longer must you leave those green beauties on the vine to rot. Now, you may pick them bright green at the end of the season, slice ’em, and preserve in a jar.

My family and I love fried green tomatoes. In addition to freezing the pre-breaded slices to later cook up, I preserve fresh green tomato slices in lemon water to later fry up for dinner. It truly is (super) easy and a safe way to prolong their shelf-life. While there are many other canning recipes using green tomatoes, the simplicity of preserving slices make them perfect for frying.

Safely and confidently preserve your green tomatoes, knowing your beautiful (and stubborn) green tomatoes will not go to waste.

Green Tomato Slices Canning Recipe

Makes about 5 quarts or 10 pints

The key is picking the green tomatoes before they get too wide. Often times I have taken a wide-mouth quart out to the garden to ensure the diameter of the green tomato will fit in the jar. Selecting green tomatoes that are the diameter of the wide-mouth jar opening, or slightly smaller, will ensure ease of raw packing the slices. While the amount of tomatoes listed is just a guide, feel free to scale this recipe up or down based on how many green tomato slices you wish to preserve.

Ingredients

• 8-10 green tomatoes
• 5 tablespoons bottled lemon juice
• Fresh water (distilled if you prefer)

Instructions

1. Wash the green tomatoes in cool running water. Using a paring knife, remove both ends and discard (or cut off good areas and use to make salsa verde).
2. Next, slice the tomatoes into 1/4-inch rounds. Depending on the size of your tomato, it may take upwards of 2 1/2 tomatoes to fill one quart jar.
3. Stack the tomato slices atop each other in the jar, filling to a 1/-inch headspace.
4. Add 1 tablespoon of lemon juice to each jar. If packing wide-mouth pint jars, add 1/2 tablespoon of lemon juice. Next, fill each jar slowly with fresh water until it reaches the 1-inch headspace. Gently press the tomatoes down to remove any trapped air pockets, and add additional water if necessary to maintain the 1-inch headspace.
5. Water bath quarts and pints for 10 minutes, or according to your elevation. Remember, do not set your timer until the water is at a full rolling boil.

How to Fry Your Home Canned Green Tomato Slices

Once you’ve preserved your green tomato slices, turning them into crispy Southern-style fried green tomatoes couldn’t be easier. With a simple dredging station and a quick fry, your home canned slices transform into a golden, crunchy side dish that’s perfect for appetizers, dinners, or a nostalgic taste of summer any time of year.

Instructions

1. Drain and dry: Open a jar of canned green tomato slices. Drain well and pat dry with paper towels to remove excess moisture.
2. Prepare dredging station: Set up three shallow bowls:
   1. Bowl 1: Flour seasoned with salt, pepper, and a touch of paprika or cayenne.
   1. Bowl 2: Beaten eggs (add a splash of milk or water if desired).
   1. Bowl 3: Panko breadcrumbs or cornmeal mixed with additional seasoning.
3. Coat each tomato slice: Dredge a tomato slice through the seasoned flour, shaking off excess. Next, dip the coated tomato slice into the egg wash, coating both sides. Then, press the slice into the panko mixture until fully coated on both sides.
4. Heat oil: In a large skillet, heat ½ inch of avocado oil (or your preferred frying oil) over medium-high heat until shimmering.
5. Fry in batches: Fry the coated slices in a single layer for 2–3 minutes per side, or until golden brown and crispy.
6. Drain & serve: Remove slices to a paper towel–lined plate to drain excess oil. Serve hot with ranch dressing, remoulade, or a sprinkle of flaky sea salt.

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.