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Old July 20, 2009   #21
Dave Tenney
Tomatovillian™
 
Join Date: Apr 2006
Location: Ohio
Posts: 11
Default canning green tomatoes

My wife and I can green tomatoes every fall.

It's best to pick the tomatoes that are still hard and green. Slice them into 1/2" thick slices and put the slices face down in a wide mouth canning jar. We process them for the same time that you use for whole tomatoes in a water bath canned.

To cook, take the green tomatoes out of the jar and put them in a stainer for 10 minutes. Then bread and fry as usual.

I actually like these better than ripe tomatoes! A taste of summer in the middle of winter.

Dave
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