Canning Green Tomatoes for Frying

By AuntieLo

Finally popped open one of the jars of plain green tomatoes that i canned up this past late summer. They were firm when i took them out of the jar and patted them dry. I did a very light seasoned flour coating and fried them in a light olive oil. They did soften up considerably during frying, however, when i got a nice brown on them, i was able to move them about without breakage. Must be gentle in handling them once cooked. But the flavor was great! I will definitely be doing more than 4 pints this next year!

Ingredients

• wide mouth canning jars
• lids and bands
• tomatoes that are all green
• canning salt
• vinegar
• water

Preparation

Step 1

How to Can Green Tomatoes for Frying

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.

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.

Recipe and photo found @ http://www.porchswingquilts.com/green-tomatoes.php