I'm not sure if I was a squirrel in a previous life but when fall is near... I kick into canning mode.
I've been canning up green tomatoes for frying this winter. They're handy to have in the pantry for an easy meal or snack. :)
I wash the tomatoes, remove the stem ends and cut off any dark spots.
Then slice about 1/4" thick. You can slice them as thick as you like.
I work with 7 jars at a time...that's what my canner holds.
Stack the sliced matoes into the hot sterilized jars.
I add a pinch of salt to each jar, and 1 1/2 tsp of lemon juice (these are pint jars, add 1 TBS of lemon juice to quarts)
widemouth jars work best for me... they are easier to fill.
fill the jars with water, then run a knife around the sides to remove any air bubbles...fill with more water if needed, leaving 1/2" headspace.
I keep my lids hot....
Wipe the jar rims with a cloth and top with the lids.
Ready for the waterbath canner.
Lower the jars into the canner making sure you have at least 1" of water covering them...
Process for 40 minutes...
Ready for use this winter. :)
When ready to use, just drain, season with salt and pepper, use your favorite coating and fry until golden and crisp. Here is the recipe I use.. Fried Green Tomatoes
I crave fried green tomatoes year round and it's nice to have some on the shelf when the snow flies. :)