Discussion in 'Canning' started by cowgirl, Oct 6, 2007.
If you are a fan of fried green tomatoes, you might like to try canning some up for winter use.
Good idea ... Thanks I have a ton of them.
I have a bunch right now too cajun, I'm going to make some green tomato pickles too.
Did that and green salsa also.
Yum! I need to make some salsa....sounds good!
Yield: 5 pints
5 cups chopped green tomatoes
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeÃ±os
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
You can also slice em bread em and freeze em. Lay them out so they don't touch until they're frozen and then pack them in. You can pull out how many you want and reseal the rest.
Thank you for the tip DeejayDebi!
I will give that a try too. Most of the time I do not have enough freezer space. I do a lot of canning instead.
Yeah I hear you! I had to buy a another little one an squeeze it into the kitchen. This works good for squash too.
Anyone had Tomolives? Tiny little green pickled cherry tomatoes, delicious.
Great idea ... would one have to cut or put a hole in the skin to get the dill in or will it go through the skin without?
Yep they're great I have a recipe on my site for them. I love the little grape tomatoes - one biters! Although sometime you bite em and squirt someone!
Green tomato pickles are one of my favorites. I leave the small ones whole.