Canning Green Tomatoes for Frying

It's that time of the year again, I've gone into squirrel mode. :)
Fried green tomatoes are one of my favorites and having them on hand during the winter is a nice treat for me.
more canned green tomatoes

I remove the stem end and slice the tomatoes about 1/4 inch thick.

Fill hot sterilized jars with the sliced tomatoes. To each pint jar add a pinch of kosher salt and 1 1/2 tsp of lemon juice. For quarts add 1 TBS of juice.

Fill the jar with room temperature water, leave 1/2 inch of headspace.  Run a knife around the edge to remove any air bubbles, add more water if needed. Wipe the rims of the jars with a clean cloth and top with the lids.

My waterbath canner holds 7 jars so that's how many I prepare at a time.

Lower jars into the canner, making sure there is at least 1 inch of water covering the jars. For my area I process for 40 minutes. Check your canner instructions for your altitude.

Let the jars cool on the counter...check to make sure the jars seal before storing.

To cook the tomatoes, I drain them, season with salt and pepper. Dredge in regular flour, dip in an egg/milk bath then back into a mixture of 1/2 cup flour 1/2 cup cornmeal and 1/2 tsp of garlic powder and panko bread crumbs for crunch.

Fry until golden and crunchy.

They're a good substitute for regular green tomatoes during the winter.

The weather has been pretty nice here. Had more rain than usual this summer so the grass is almost belly high on the calves. Looks like the livestock might do alright this winter. Hope everyone else is having a nice summer! :)