How to Can Green Tomatoes for Frying 

Who says you can't have great fried green tomatoes in the middle of winter? It's a lot easier than you might think. It took me quite some time to even get my kids to try fried green tomatoes, but now they can't get enough of them. So I can them and we can have them all year long. 


I use wide mouth canning jars so the tomatoes will fit easier.


Wash and sterilize your jars and lids. Set the bands aside.


You want to use tomatoes that are all green. The ones that are starting to ripen tend to end up really mushy. With that said, slice your green tomatoes about 1/4” thick and stack them in your jars. If you have room, you can put some slices down beside the stack to completely fill the jar. Add 1 Tbsp of canning salt to quart jars or 1/2 Tbsp to pint jars. The salt is optional.


Bring a mixture of 1 cup of vinegar to 1 gal of water to a boil and pour over tomatoes. Leave 1/2” headspace. Remove the bubbles, wipe the jar rims and threads, place the lids and bands on the jars and tighten to finger tight.


Process in a water bath canner for 10 minutes.


When you're ready to fry your tomatoes, simply drain, rinse and fry as usual.


Tip:

Sometimes, when I fry okra, I like to add green tomatoes. So while I'm canning green tomatoes, I cut up some in chunks, put them in a jar and can them the same way as the sliced ones. (This is a great way to use those last, tiny green tomatoes on the vine at the end of the growing season). Then, when I fry okra, I just drain, rinse and add to my okra before I fry it.



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