Description
This recipe guides you through the process of safely canning green tomatoes using the water bath method to preserve their fresh flavor for long-term storage. Perfect for gardeners or anyone looking to enjoy tomatoes off-season, this method ensures that the preserved tomatoes maintain their firm texture and vibrant taste.
Ingredients
Scale
Ingredients
- Green tomatoes, firm (enough to fill quart or pint jars)
- Boiling water (enough to cover tomatoes in jars)
- 1 teaspoon pickling or kosher salt per quart jar
- 2 tablespoons bottled lemon juice per quart jar
- For pint jars: 1/2 teaspoon salt and 1 tablespoon bottled lemon juice per jar
Instructions
- Wash the tomatoes: Rinse the green tomatoes under cool water thoroughly to remove any dirt or debris, then allow them to drain completely.
- Sterilize jars: Prepare wide-mouth quart or pint canning jars by sterilizing them. Fill a canner with water and heat it over high heat until it reaches a rolling boil to ensure the jars are properly sterilized.
- Prepare tomatoes: Using a sharp knife, cut a thin slice off the top of each tomato, removing the stem along with the slice. Then slice the remainder of each tomato into ½-inch thick slices.
- Fill jars: Stack the tomato slices neatly inside the sterilized jars, packing them as you go. Continue until jars are adequately filled.
- Add salt and lemon juice: For each quart jar filled, add 1 teaspoon of kosher or pickling salt and 2 tablespoons of bottled lemon juice. For pint jars, use half these amounts (1/2 teaspoon salt and 1 tablespoon lemon juice).
- Add boiling water: Carefully pour boiling water into the jars over the tomato slices until they are fully covered, leaving a ½-inch headspace at the top of each jar. Tap the jars lightly or use a knife or spatula to release any trapped air bubbles. If necessary, add more boiling water to maintain the correct headspace.
- Seal jars: Wipe the rims of the jars clean with a fresh cloth to ensure a good seal and apply two-part canning lids securely on each jar.
- Process jars: Place the filled jars into the boiling water canner, ensuring the jars are covered by at least 1 inch of water. Bring the water back to a rolling boil.
- Boil jars: Process quart jars for 45 minutes and pint jars for 40 minutes. Adjust processing times if you are at a higher altitude as recommended in canning guidelines.
- Cool jars: After the processing time, turn off the heat and let the jars sit in the hot water for 5 minutes to stabilize.
- Remove jars: Use a jar lifter to carefully take the jars out of the canner. Place them on a towel on the countertop with space between them to cool completely.
- Check seals and store: After 12-24 hours, check the seals on each jar. Sealed jars can be labeled and stored in a cool, dark place or pantry for 12-18 months to retain quality. Any unsealed jars should be refrigerated and used promptly.
Notes
- Adjust processing times for altitude: increase boiling time as necessary if you are above 1,000 feet elevation to ensure food safety.
- Always use bottled lemon juice to ensure consistent acidity needed for safe preservation.
- Discard any tomato slices that appear spoiled or overly soft before canning to avoid contamination.
- Use two-part canning lids to ensure proper sealing during processing.
- If jars fail to seal after processing, refrigerate and consume the contents within a few days.
- Store sealed jars in a cool, dark area away from direct sunlight to preserve the best flavor and quality.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Preserving
- Method: Water Bath Canning
- Cuisine: American
Keywords: canning green tomatoes, preserving tomatoes, water bath canning, pickled tomatoes, homemade canned tomatoes
