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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.
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
- 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).
- 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.
- Stack the tomato slices atop each other in the jar, filling to a 1/-inch headspace.
- 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.
- 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.
Have fun preserving green tomatoes every year and feel confident knowing nothing in your tomato garden must go to waste. Check out my saved Facebook Live video where I show you how to make a delicious batter and how to make Fried Green Tomatoes after opening a jar.
Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com
Green Tomato Slices Canning Recipe
Servings
5 quarts or 10 pints
servingsPrep time
20
minutesMy 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.
Ingredients
8-10 8-10 green tomatoes
5 tablespoons 5 bottled lemon juice
Fresh water (distilled if you prefer)
Instructions
- 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).
- 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.
- Stack the tomato slices atop each other in the jar, filling to a 1/-inch headspace.
- 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.
- 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.
Notes
- 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.
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