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“Canning Green Tomatoes: 5 Genius Ways to Preserve Summer’s Bounty”

Canning Green Tomatoes
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Learn how to can green tomatoes to preserve them for later use. This method ensures you can enjoy your harvest all year round.

Ingredients

Scale
  • 4 pounds green tomatoes, washed and sliced
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons pickling salt
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 2 cloves garlic, peeled (optional)
  • Fresh dill sprigs (optional)

Instructions

  1. Sterilize jars and lids by boiling them for 10 minutes.
  2. Slice green tomatoes into 1/4-inch thick rounds.
  3. In a pot, combine vinegar, water, pickling salt, and sugar. Bring to a boil.
  4. Pack tomato slices tightly into sterilized jars, leaving 1/2-inch headspace.
  5. Add mustard seeds, peppercorns, garlic, and dill to each jar.
  6. Pour hot brine over tomatoes, covering them completely.
  7. Remove air bubbles by tapping the jar gently.
  8. Wipe jar rims clean and seal with sterilized lids.
  9. Process jars in a boiling water bath for 15 minutes.
  10. Remove jars and let them cool for 24 hours before storing.

Notes

  • Use firm, unblemished green tomatoes for best results.
  • Adjust spices to your taste preference.
  • Store canned tomatoes in a cool, dark place for up to 1 year.
  • Check seals before storing—lids should not flex when pressed.

Nutrition

Find it online: https://cannedkitchen.com/canning-green-tomatoes-recipe-preserve-summer-bounty/