Introduction

Canning green tomatoes is a wonderful way to preserve their firm texture and tangy flavor, perfect for enjoying throughout the year. This simple pickling method uses lemon juice and salt to ensure safe preservation while maintaining the tomatoes’ crispness. Whether you have an abundance of late summer tomatoes or want to try something different, this recipe will guide you through the process.

Two glass jars filled with a smooth, green mixture sit on a white marbled surface, with one jar taller and positioned to the left and the shorter jar slightly behind to the right. The jars have silver metal lids and are clear, showing the creamy green contents inside with soft horizontal lines marking the volume. Behind the jars, three pale green tomatoes rest on the surface, adding a fresh look. The background shows white tiled walls with soft lighting that highlights the jars and tomatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Wash the tomatoes under cool water and drain.
Step 2: Sterilize wide-mouth quart canning jars by filling the canner with water and heating it to a rolling boil over high heat.
Step 3: Using a sharp knife, cut a thin slice off the top of each tomato to remove the stem.
Step 4: Slice the tomatoes into ½-inch thick slices and stack them inside the sterilized jars, filling each jar.
Step 5: Add 1 teaspoon of kosher or pickling salt and 2 tablespoons of bottled lemon juice into each quart jar. For pint jars, use ½ teaspoon salt and 1 tablespoon lemon juice.
Step 6: Pour boiling water over the tomatoes in each jar, covering them completely while leaving ½ inch of headspace at the top. Tap the jars lightly or use a knife to remove air bubbles, topping off with more boiling water if necessary to maintain headspace.
Step 7: Wipe the rims of the jars clean with a cloth and apply 2-part canning lids.
Step 8: Place the jars into the canner and bring the water back to a boil.
Step 9: Once the water boils, process quart jars for 45 minutes and pint jars for 40 minutes, adjusting for altitude if needed. Make sure water covers jars by at least 1 inch.
Step 10: Turn off the heat and let jars sit in the canner for 5 minutes.
Step 11: Remove jars using a jar lifter and set them on a towel with space between jars. After 12 to 24 hours, check seals, label the jars, and store. Refrigerate any jars that did not seal properly for immediate use.

Tips & Variations

Use firm, green tomatoes for the best texture and shelf life.
Adjust the salt and lemon juice amounts based on the jar size to ensure proper acidity and preservation.
For added flavor, consider adding a clove of garlic or a pinch of crushed red pepper to each jar before sealing.
Always check your local altitude recommendations for safe canning times and adjust processing times accordingly.

Storage

Store sealed jars in a cool, dark place or pantry. They will maintain quality for 12 to 18 months as long as the seal remains intact. Once opened, refrigerate and use within a few weeks. Unsealed jars should be refrigerated immediately and consumed promptly. To reheat for serving, you can warm them gently on the stove or use the tomatoes directly in recipes without heating.

How to Serve

Two clear glass jars with silver lids are shown on a white marbled surface. The larger jar in the front holds a smooth, light green puree, likely made from the green tomatoes that are scattered around in the background. The smaller jar, placed behind and to the right of the larger one, contains the same green puree. Behind these jars, there are three whole green tomatoes arranged loosely in a line. The background features white subway tiles that add a simple, clean setting to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red tomatoes instead of green for this canning method?

This recipe is designed for firm green tomatoes to maintain texture and acidity for safe canning. Ripe red tomatoes are softer and typically canned using different methods, such as making sauces or salsas.

What should I do if a jar doesn’t seal properly?

If a jar doesn’t seal, refrigerate it immediately and use the contents within a few days. You can also reprocess the jar with a new lid if desired, ensuring the jars are properly prepared and processed to achieve a safe seal.