Canning: Sliced Green Tomatoes (For Frying)
- Complexity: easy
If you have ever had fried green tomatoes they are amazing with the perfect coating and done in a pan to a golden brown. The green tomatoes are not a special variety, but red tomatoes that are picked early. Recipe for frying green tomatoes is included.
Step by Step Directions
Core the top and cut off the bottom tip of the green tomatoes and compost them. Slice the green tomatoes into 1/4" slices. In a stainless-steel pot, heat 4 quarts of water which you may not need all, but it’s better to overestimate with this recipe.
To each jar, add the slices stacking them the best you can on top of each other. When you have slices to about 1-inch headspace add 1 T. of bottled lemon juice to each jar, and 2 T. to each quart. You can now add a pinch of kosher salt if you would like for flavor. Add your boiling water, filling to 1/2-inch headspace. Using a chopstick or plastic spatula remove air bubbles and refill with boiling water, if necessary, to proper headspace.
Wipe rims and add hot lids/ring and tighten "finger tight". Place jars in the water bath with hot water and bring up the heat to a boil and start timing for 35 minutes for pints and 45 for quarts.
Usually, 2 green tomatoes fit well in pints...3 usually fit in quarts. (This might be a better way to gauge how many jars you want to make)
TO FRY GREEN TOMATOES: some will use bread crumbs, cracker crumbs, cornmeal, or flour. Some people dip them in beaten eggs before dredging, while some just dredge then fry. Salt and pepper them first, and use a little bacon grease for flavor if you have it.