Green Tomatoes

This is an easy beginner's recipe, and it's great to have at this time of year when so many of us are having to pull our tomatoes out of our gardens before they're ripe due to the arrival of the killing frosts.  My family adores fried green tomatoes, but they're usually a treat that we can only have in the summertime, so  I was thrilled to discover that green tomatoes can be canned, because now we can enjoy fried green tomatoes year round!

Start your pint jars and lids sterilizing.

Choose medium sized, firm green tomatoes.  Wash in cold vinegar water, and slice, keeping the thickness as uniform as possible, and discarding the stem and the little umbilical spot on the bottom.  Also cut out any soft spots or imperfections.

Cold pack the tomatoes into the hot pint jars, adding 1 teaspoon canning salt, 1/4 teaspoon ascorbic acid or Fruit Fresh, and 1 teaspoon white vinegar to each jar.  Fill the jars with boiling water to 1/2 inch from the top.

Run a kitchen knife around the jars to release the bubbles, clean the rims and rings with vinegar, and put on the lids.

Process in your water bath canner for the amount of time recommended in the website that is listed under the Basic Instructions tab. 

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