Green Tomatoes Canning Recipes

green_tomatoesLooking for good green tomatoes canning recipes? If a frost is coming and you have unripe tomatoes left on your vines, you can avoid wasting them by making fried green tomatoes, or, to keep them for longer, try canning them.

Canning Green Tomato Pickles

The mouth-watering pictures for this Green Tomato Pickles recipe make it a tempting idea.

You’ll need:

  • 2-3 pounds fresh green tomatoes
  • kosher salt
  • pickling spices
  • water
  • vinegar
  • 5-6 pint canning jars

The author made hers by this simple process:

1. Slice washed green tomatoes into 1/4″ sections, placing them in a non-reactive pot (stainless steel is good).red_green_tomatoes

2. Layer tomato slices with kosher slat and pickling spice mix.

3. Pour 2 cups water and three cups vinegar over tomatoes to cover.

4. Bring to simmer and cook until tender, about 15 minutes.

5. Fill pint-size prepared canning jars with green tomato mixture.

6. Wipe jar rims and fasten sterilized lids on with bands.

7. Lower jars into boiling water bath; water must cover tops of jars by at least an inch.

8. Process jars in canner with boiling water for 15 minutes.

9. Remove jars, allow to cool, and check for proper seals before storing.

If you want a change of pace from the sour variety, try this recipe from Texas A&M University:

Green Tomatoes Sweet Pickles

You’ll need:

  • 1 gallon green tomatoes (16 cups sliced)
  • 1/4 cup salt
  • 1/2 tablespoon powdered alum
  • 3 cups vinegar (5% acidity)
  • 1 cup water
  • 4 cups sugar
  • 1 tablespoon mixed spices
  • 1/2 teaspoon cinnamon
  • 1 tablespoon celery seed
  • 1/2 teaspoon allspice
  • 1 tablespoon mustard seed

Slice tomatoes. Sprinkle with salt and allow to stand overnight.

The following morning, drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes.

Drain and cover with cold water, drain again.

Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight.

On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield: 8 pints.


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