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–+ servings

Canning Green Tomatoes for Frying

Learn how to can green tomatoes for frying! This simple canning recipe preserves your harvest to enjoy garden-fresh flavor all year long.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Tomato Canning
Cuisine: American
Calories: 10
Ingredients Method Nutrition Notes

Ingredients
  

  • Green tomatoes firm
  • Boiling water
  • 1 tsp pickling or kosher salt per quart jar
  • 2 tbsp bottled lemon juice per quart jar

Method
 

  1. Rinse the tomatoes under cool water and drain thoroughly.
  2. Sterilize wide-mouth quart canning jars, then fill the canner with water and bring it to a boil over high heat.
  3. Use a sharp knife to slice off the top of each tomato, removing the stem in the process.
  4. Slice the remaining tomato into 1/2-inch rounds and stack them into the sterilized jars until filled.
  5. Add 1 teaspoon of kosher or pickling salt and 2 tablespoons of bottled lemon juice to each quart jar, or 1/2 teaspoon salt and 1 tablespoon lemon juice for pint jars.
  6. Cover the tomatoes with boiling water, leaving 1/2 inch of headspace at the top; remove air bubbles by tapping the jar or using a spatula, and add more water if necessary to maintain the headspace.
  7. Wipe the jar rims with a clean cloth and secure the two-part canning lids.
  8. Place the filled jars into the canner and return the water to a full boil.
  9. Process quart jars for 45 minutes and pint jars for 40 minutes once boiling, ensuring at least 1 inch of water covers the jars and adjusting for altitude as needed.
  10. Turn off the heat and let the jars sit undisturbed in the canner for 5 minutes.
  11. Remove the jars with a jar lifter and place them on a towel-lined counter with space between them; after 12 to 24 hours, check the seals, label the jars, and store in a cool, dark place, refrigerating any that did not seal.

Nutrition

Calories: 10kcalCarbohydrates: 2gProtein: 1gFat: 0.1gSaturated Fat: 0.01gSodium: 6mgFiber: 1gSugar: 2g

Notes

Green tomatoes require acidification for canning.  You must add 1 Tablespoon of bottled lemon juice to each pint, and 2 Tablespoons per quart.  This is not optional.

Altitude Adjustments

Water boils at a lower temperature at higher altitudes, so you’ll need to process the jars a bit longer if you’re above 1,000 feet in elevation.  Here are the altitude adjustments for canning green tomatoes (whole, halves, chunks, or in slices):
    • For Under 1,000 Feet in Elevation – 40 minutes for pints and 45 minutes for quarts
    • For 1,001 to 3,000 Feet in Elevation – 45 minutes for pints and 50 minutes for quarts
    • For 3,001 to 6,000 Feet in Elevation – 50 minutes for pints and 55 minutes for quarts
    • For 6,001 to 8,000 Feet in Elevation – 55 minutes for pints and 60 minutes for quarts
    • For 8,001 to 10,000 Feet in Elevation – 60 minutes for pints and 65 minutes for quarts