Canning Sliced Green Tomatoes for Frying

Many households across the country enjoy canning sliced green tomatoes. Canning green tomatoes for frying allows this summertime treat to be enjoyed year round. One unable to appreciate canning green tomatoes until the dead of winter.

canning sliced green tomatoes

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There are two things my closest friends know about me, I was born in the wrong era and I love southern cooking. Actually, I love comfort foods, which so happens to cover many southern dishes.

Give me a plate of collards with bacon, fried tomatoes and fried pasture raised chicken and you’ve got one extremely happy individual. It is about the love of food, all food, which allows me to crave some deep fried foods.

Consuming freshly fried green tomatoes is reserved for the summer months. However, because canning sliced green tomatoes is an option we can now enjoy this treat throughout the year. Actually, the process for cooking an already “cooked” item makes the process much quicker than frying a fresh item.

The flavor found in canned green tomatoes is very much similar to the cooked version. There is not a growing season which goes by that this item is not preserved. My only regret? That I am not able to preserve more than a few jars each year!

sliced green tomatoes

Canning Green Tomatoes

Green tomatoes are very different from red variety. The texture and slightly tart flavor puts this green fruit into a league of its own.

Aside from canning sliced green tomatoes there are a plethora of options to preserve this item.

Canning Sliced Green Tomatoes

Ingredients

  • 6 pounds medium green tomatoes
  • bottled lemon juice
  • boiling water

Equipment

  • hot water bath canner
  • jar funnel
  • air bubble remover
  • 7 wide mouth pint size jars

Instructions

  1. Wash tomatoes extremely well. Remove the core and the blossom end.
  2. Evenly slice the tomatoes into 1/4-inch slices.
  3. In a kettle, bring water to a boil.
  4. Add the sliced tomatoes to wide mouth jars, stacking them as to fit as many slices as possible into each jar. Make sure to leave a 1-inch headspace.
  5. Next, add 1 tablespoon of bottled lemon juice to each jar.
  6. Once the water has begun boiling, fill jars leaving a 1/2-inch headspace.
  7. Gently slide the air bubble remover along the inside of the jar removing any trapped air bubbles. Add additional boiling water as needed, making sure to leave a 1/2-inch headspace.
  8. With a clean dish towel, wipe the rims of the jars.
  9. Add warmed lids and rings to finger tight.
  10. Process jars according to the altitude in which you reside, see the chart below.

Processing Time for a Hot Water Bath Canner

Type of PackJar Size0 – 1,000 ft1,001 – 3,000 ft3,001 – 6,000 ftabove 6,000 ft
RawPint40 mins45 mins50 mins55 mins
Quart45 mins50 mins55 mins60 mins
Hot Water Bath – Canning Sliced Green Tomato
canning green tomatoes

Processing Time for a Dial Gage Pressure Canner

Type of PackJar SizeProcessing Time0 – 2,000 ft2,001 – 4,000 ft4,001 – 6,000 ft6,001 – 8,000 ftabove 8,001 ft
Both Raw and HotBoth Pint and Quart25 mins11 PSI12 PSI13 PSI14 PSI15 PSI
Dial Gauge Pressure Canner – Canning Greeen Tomato Slices

Processing Time for a Dial Gauge Pressure Canner

Please note, the weight required is 15 pounds regardless of where you reside from sea level.

Type of PackJar SizeProcessing Time0 – 2,000 ft2,001 – 4,000 ft4,001 – 6,000 ft6,001 – 8,000 ft
Both Raw and HotBoth Pint and Quart25 mins15 pound weight
Weighted Gauge Pressure Canner – Canning Sliced Green Tomatoes

A Few Tips

  1. In October 2019 the NCHFP released information stating, the processing time for canning green tomatoes is the same as red variety.
  2. Pressure canning green tomatoes is not a shorter process time than what is stated for the hot water bath method.

My Book

For additional tip, trick, and recipes on how to preserve foods grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest. Whether you are a novice or seasoned home food preserver my book has something for everyone. Learn how to can, ferment, dry, cure, freeze, and store raw the harvest as a sustainable homesteader would.

Copies of The Farm Girl's Guide to Preserving the Harvest can be purchased online at the following sites, Amazon, Barnes and Noble, Target, Walmart, Books a Million, and on my website

Learn more about the Farm Girl’s Guide to Preserving the Harvest and what makes it different than other preserving books.

Printable Recipe Card

To make things easier, enjoy this printable recipe card for your convenience!
Print Recipe
4.08 from 14 votes

Canning Sliced Green Tomatoes for Frying

Many households across the country enjoy canning sliced green tomatoes. Canning green tomatoes for frying allows this summertime treat to be enjoyed year round. One unable to appreciate canning green tomatoes until the dead of winter.
Prep Time10 mins
Canning Time45 mins
Total Time55 mins
Course: Canning
Cuisine: American
Keyword: canning green tomatoes, canning green tomatoes for frying, canning sliced green tomatoes
Servings: 7 pints
Cost: $5

Equipment

  • hot water bath canner
  • Jar Funnel
  • Air Bubble Remover
  • 7 wide mouth pint size jars

Ingredients

  • 6 pounds medium green tomatoes
  • bottled lemon juice
  • boiling water

Instructions

  • Wash tomatoes extremely well. Remove the core and the blossom end.
  • Evenly slice the green tomatoes into 1/4-inch slices.
  • In a kettle, bring water to a boil.
  • Add the sliced tomatoes to wide mouth jars, stacking them as to fit as many slices as possible into each jar. Make sure to leave a 1-inch headspace.
  • Next, add 1 tablespoon of bottled lemon juice to each jar.
  • Once the water has begun boiling, fill jars leaving a 1/2-inch headspace.
  • Gently slide the air bubble remover along the inside of the jar removing any trapped air bubbles. Add additional boiling water as needed, making sure to leave a 1/2-inch headspace.
  • With a clean dish towel, wipe the rims of the jars.
  • Add warmed lids and rings to finger tight.
  • Process jars according to the altitude in which you reside, see the chart in the article.

Canning Green Tomatoes for Frying

At the end of the season you will be left with green tomatoes, what to do with them is the ultimate question. Canning green tomatoes for frying is a treat and one which should be enjoyed year round. How can you go wrong when buttermilk, bread crumbs, corn meal, eggs, and flour are involved?

  • 2 jars canned green tomatoes
  • pinch or two of salt and pepper
  • 1 cup all-purpose flour
  • 1/2 cup buttermilk
  • 1 egg
  • 1/3 cup cornmeal
  • 1/2 cup fine bread crumbs
  • 1/4 cup extra virgin olive oil
  1. Heat the oil in a skill onto medium heat.
  2. In a bowl mix flour, salt and black pepper.
  3. Next mix the breadcrumbs and cornmeal in another bowl.
  4. Using a third bowl beat the eggs and buttermilk together.
  5. Dip the slices into the following bowls in this order: flour mixture, buttermilk-egg mixture, and then the breadcrumb-cornmeal mixture.
  6. Fry the breaded green tomatoes for 3 to 5 minutes on each side until brown.
canning sliced green tomatoes
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Comments

  1. Michelle says

    Ok I have a potentially really dumb question: When a recipe calls for green tomatoes, is it just unripe tomatoes from your regular tomato vine, or is there an actual variety that stays green even when ripe and that’s what you’re using here?

    • Ann Accetta-Scott says

      That’s not dumb at all! This is green unripe tomatoes from the vine. An heirloom variety can be used, however, because of the size it would have to be cut quit a bit to fit into the jars.

  2. Charlotte Cheek says

    Can you use fresh lemon juice or does it need to be bottled? Can’t wait to try this! Also, would you happen to have a good recipe for pickled green tomatoes – not sweet. Thanks!

    • Ann Accetta-Scott says

      Bottled lemon juice is high in acidity and quite consistent in regards to how much. Fresh citrus (lemon or lime) is not consistent. The ripeness of the fruit and the growing conditions do not make it ‘sure proof’. I do use fresh lemons and limes in my recipes, however, they are balanced by another item which is high in acidity, for example, vinegar. Because green tomatoes are lower in acidity than red tomatoes I would suggest sticking with bottled lemon juice.

  3. Joyce Cooper says

    Could you email me back on this
    I did not see any salt added. Is that a error or do you not add salt. I thought all tomato canning recipes had to have salt added.

    • Ann Accetta-Scott says

      Hi there! Salt is NOT required when it comes to canning tomatoes or anything for that matter. The only thing required when you are hot water bathing tomatoes is assistance with balancing the acidity, hence, bottled lemon juice or vinegar at 5%. This is per the National Center of Home Food Preservation.

  4. Brenda Ellis says

    Yes I was reading your recipe for canned green tomatoes and then saw after processing , they turned yellow. Does this effect the taste and don’t they kinda become soggy from sitting in all that water?

    • Ann Accetta-Scott says

      The canning period is over 40 minutes, so consider them to be cooked. As you bread them for frying you’ll only worry about the breading being cooked and the tomatoes warming.

  5. Amber says

    With the length of the processing time, do the tomatoes fall apart when removing from jars. Do they hold up in the jars. I am just afraid of them turn8ng out mushy..

    • Ann Accetta-Scott says

      The texture holds, but they are cooked. When you fry them the intent is to only cook the batter and warm the tomatoes.

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