Green Tomato Canning Recipe

Canning green tomatoes is easy and keeps their flavor and nutrition. First, wash the tomatoes and slice them into 1/2″ pieces. Sterilize quart jars and pack them with the slices. Add 2 tablespoons bottled lemon juice and 1 teaspoon salt per jar. Submerge the jars in boiling water and process for 45 minutes. Make sure to check the seals after cooling. For tips on selecting the best tomatoes and other details, continue exploring this guide.

Why You’ll Love this Recipe

When you choose to can green tomatoes, you’re not just preserving a seasonal ingredient; you’re also gaining numerous nutritional benefits and versatility for your meals.

Ripe green tomatoes are low in calories, fat-free, and packed with vitamins A and C, potassium, iron, and dietary fiber. Their higher acidity makes them safe for canning, and they hold up well due to their natural pectin content. Additionally, the canning process enhances the shelf life of your tomatoes, allowing you to enjoy them long after the harvest season.

Canning green tomatoes is simple and requires minimal ingredients. You can use them in various recipes, like fried green tomatoes or pickling.

Store your canned tomatoes in a cool, dry place, and they’ll maintain their quality for up to 18 months. This method helps you enjoy the taste of summer year-round.

Recipe

Ingredients
– Firm green tomatoes
– 2 tablespoons bottled lemon juice per quart jar
– 1 teaspoon kosher or pickling salt per quart jar (optional)
– Boiling water to cover tomatoes, leaving 1⁄2″ headspace
– Optional spices or flavorings (garlic, dill, mustard seeds, turmeric)

Instructions
1. Begin by washing the green tomatoes under cool water to remove any dirt or debris.

1. Next, sterilize your wide-mouth quart canning jars by placing them in boiling water or running them through a dishwasher cycle on a hot setting.

2. Prepare the tomatoes by removing the stems; cut a thin slice off the top of each tomato.

3. Then, slice the tomatoes into 1⁄2″ thick slices to guarantee they fit nicely in the jars.

4. Carefully stack the tomato slices in the sterilized jars, making sure to fill them completely with no air pockets.

5. This will help in maintaining the quality during the canning process.

6. Once the jars are filled, add 2 tablespoons of bottled lemon juice and 1 teaspoon of kosher or pickling salt to each jar.

7. These ingredients are vital for maintaining the acidity and flavor of the canned tomatoes.

8. Wipe the rims of the jars with a clean cloth to remove any residue.

9. Place the two-part canning lids on the jars and screw on the bands until they’re just finger-tight.

10. Preheat a large stock pot or hot water bath canner by filling it with enough water to cover the jars by at least 1″.

11. Bring the water to a boil.

12. Carefully place the filled jars into the boiling water bath, making sure they’re fully submerged.

13. Process quart jars for 45 minutes (or pint jars for 40 minutes), adjusting the time based on your altitude.

14. After processing, remove the jars from the canner and place them on a towel to cool undisturbed for 12-24 hours.

15. This will help to secure a proper seal.

16. After the cooling period, check the seals of the jars.

17. If any jars haven’t sealed properly, store them in the refrigerator.

18. Sealed jars can be stored in a cool, dry place for up to 18 months. Canned relish can last up to two years if stored properly.

Extra Tips
When canning green tomatoes, it’s important to select only firm, disease-free tomatoes for the best results.

Always use bottled lemon juice to guarantee consistent acidity, as fresh lemon juice can vary in acidity levels.

Be certain jars and utensils are properly sterilized to prevent contamination, and be mindful of leaving enough headspace in the jars to avoid siphoning during processing.

If you wish to add extra flavor, consider incorporating herbs and spices during the filling process, but always maintain the required acidity for safe canning.

Enjoy your homemade green tomatoes in a variety of dishes!

Final Thoughts

Canning green tomatoes can be a rewarding experience, especially when you know the right steps to follow for safe and delicious results.

Start by selecting firm, pale green tomatoes that fit your wide-mouth jars. Remember to sterilize your jars and remove air bubbles. Add acidity by including bottled lemon juice or citric acid. Water bath canning is essential for preserving the tomatoes properly, ensuring they remain safe for consumption.

Process quart jars for 45 minutes and pint jars for 40 minutes in a water bath canner, ensuring water covers the jars by at least 1 inch.

After processing, cool the jars for 5 minutes before removing them. Store sealed jars in a cool, dark place, where they can last 12-18 months.

Always check seals and refrigerate unsealed jars for immediate use. Happy canning!

Frequently Asked Questions

Can I Use Ripe Tomatoes Instead of Green Tomatoes?

You might worry about flavor differences, but yes, you can use ripe tomatoes instead of green ones. Just remember to adjust the acidity to guarantee your final product remains safe and delicious.

How Long Can Canned Green Tomatoes Be Stored?

Canned green tomatoes can be stored for about 18 months for ideal quality. If the seal’s intact, you can safely eat them for much longer. Always keep them in a cool, dry place to maintain freshness.

What Jars Are Best for Canning Green Tomatoes?

When canning green tomatoes, wide-mouth quart jars are your best bet. They make packing a breeze, while pint jars work well for smaller tomatoes. Choosing the right size guarantees your canning adventure is a resounding success!

Do I Need a Pressure Cooker for This Recipe?

You don’t need a pressure cooker for this recipe. Water bath canning works perfectly for green tomatoes, ensuring safe processing with the right acidity levels. Just follow the guidelines, and you’ll be good to go!

Can I Add Spices to the Green Tomato Mixture?

You can definitely add spices to your mixture! Did you know that over 60% of home canners experiment with different flavors? Mustard seeds, dill, or even red pepper flakes can transform your pickling experience beautifully.