Posted by The beauty of canning green tomatoes is that you get to preserve the fresh, firm texture and tart flavor of unripe tomatoes. It is then possible to enjoy the fruits of your garden even when the green tomato season is over. Whether it is the classic fried green tomatoes or looking for an easy way to add a tangy twist to your dishes, this canning method will ensure you have these delicious tomatoes available all year long.
Ingredients to Can Green Tomatoes:
In preserving green tomatoes, one has to source for the right ingredients. In this particular recipe, it is about firm or rather unripe tomatoes, ripe just enough for canning purposes. One would need these a few more ingredients while the tomatoes stay safe and willfully flavored even when it hits the storage room shelves. Here is what it calls for:
Firm green tomatoes – Pick tomatoes that are completely unripe but firm to the touch. Avoid tomatoes that have started to ripen or have blemishes, as they might affect the overall quality and preservation process.
Boiling water – Boiling water helps sterilize and prepare the tomatoes for canning.
Kosher salt or pickling salt – Adding 1 teaspoon per quart jar is essential for enhancing the flavor and aiding in preservation.
Bottled lemon juice – Use 2 tablespoons per quart jar to ensure proper acidity levels for safe canning. It is always important to use bottled lemon juice instead of fresh, since the bottled version provides a consistent acidity level, which is crucial for food safety.
The acidity level of the green tomatoes contributes to the acidity of the whole preparation, but a bit more lemon juice is added to the process to ensure that the canning process is safe and long-lasting. Tomatoes should be firm and have no blemishes.
How to Make
Preparation of Green Tomatoes for Canning:
Before proceeding with the canning process, here are a few steps to take to make sure your green tomatoes are ready for preservation. Here is how to prepare them properly:
Sterilize the canning jars: Before using them for canning, sterilize the quart jars you are going to use. You can just give them a quick wash with hot soapy water and rinse thoroughly, or sterilize them in a hot water bath for extra security.
Prep the Tomatoes: Rinse the green tomatoes with cold water. Be sure to remove all dirt and debris from the surface. Because you are leaving the skins on, it is important that your tomatoes are clean and free of pesticides. If available, use organic tomatoes to be able to get a cleaner, more natural preserve.
Cut Tomatoes: With a sharp knife, carefully cut off the top of each tomato by removing its stem. Discard the stem along with the thin slice at the top of the tomato. Then, using your knife, cut the rest of the tomato into slices. The slices should be relatively uniform so they can nest neatly in the jars.
Fill the Jars: Fill sterilized wide-mouth quart jars with layers of tomato slices. The wide mouth of the jar allows you to pack the slices tightly, making it easier to remove them when you are ready to use the tomatoes. Stack the slices neatly so that no air gaps are left in between.
Add the Ingredients: For each quart jar, add 2 tablespoons of bottled lemon juice and 1 teaspoon of kosher or pickling salt. These ingredients enhance the flavor of the tomatoes and maintain safe acidity levels.
Add Boiling Water Bring a kettle of water to a boil, and pour the hot water gently over the tomatoes in the jars. Make sure the tomatoes are covered completely with water and ensure that there is at least ½ inch of headspace at the top of the jar. This is where the space is left, so that the seals get properly formed during canning.
Eliminate air bubbles. Use a rubber spatula or a knife to skim the top of the jar when water is added. These eliminate any air pockets caught between slices. This allows preventing spoilage and makes for tighter packing of the tomatoes.
Seal the Jars: Wipe your rims clean with a clean damp cloth, so that anything left there does not prevent lids from sealing properly. Then on each of your jars attach the two-part canning lids with seals tight.
Canning Process:
Now that the jars are prepared, its time to start the canning. Follow these steps for the safe and successful canning process:
Preheating the Water Bath Canner Place water in your canner and turn to high heat on the stovetop. Have water boiling when you get started with the canning process.
Process the Jars: Carefully load the filled jars into the canner. Once the water returns to a boil, process the jars for 45 minutes. The water should cover the jars by at least 1 inch to ensure an even, thorough seal.
Cool the Jars: After the processing time is up, turn off the heat and let the jars sit in the canner for 5 minutes. That will help them settle in and finish sealing.
Remove the Jars: Carefully remove the jars from the canner using jar lifters and place them on a clean towel or cooling rack. Allow some space between the jars to allow for air circulation and prevent condensation.
Check the Seals: Wait 12-24 hours and inspect the seals on the jars. Press down in the middle of each lid. If the lid does not pop back, the jar is sealed. Unsealed jars should be refrigerated for immediate use. Properly sealed jars can be stored in a cool, dark pantry for up to 12-18 months.
Canning Green Tomatoes
The beauty of canning green tomatoes is that you get to preserve the fresh, firm texture and tart flavor of unripe tomatoes. It is then possible to enjoy the fruits of your garden even when the green tomato season is over. Whether it is the classic fried green tomatoes or looking for an easy way to add a tangy twist to your dishes, this canning method will ensure you have these delicious tomatoes available all year long.
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes
Ingredients:
- Firm green tomatoes
- Boiling water
- 1 teaspoon pickling or kosher salt per quart jar
- 2 tablespoons bottled lemon juice per quart jar
Instructions:
- Wash the tomatoes under cool water and drain thoroughly.
- Sterilize wide-mouth quart canning jars and prepare your water bath canner.
- Using a sharp knife, remove the top slice of the tomato, discarding the stem.
- Slice the remaining tomato into ½-inch slices and stack them in the sterilized jars.
- For each jar, add 1 teaspoon of kosher or pickling salt and 2 tablespoons of bottled lemon juice.
- Pour boiling water over the tomatoes, leaving a ½-inch headspace. Use a rubber spatula or knife to remove air bubbles, adding more boiling water if necessary.
- Wipe the jar rims, apply the lids, and process in the boiling water bath for 45 minutes.
- Let the jars sit for 5 minutes in the canner after processing, then remove and cool.
- After 12-24 hours, check the seals. Store sealed jars in a cool, dark place for 12-18 months.
