While there are lots of recipes for canning green tomatoes, this one is the simplest. All you need is water, lemon juice, and green tomatoes!
For other green tomato canning recipes, check out:
However, after I’ve canned my marmalade, pickled some green tomatoes and made salsa, I’ll finish the rest of the season with sliced green tomatoes for frying.
If you’d like to learn more about how to can the right way, check out my friend Melissa’s Home Canning with Confidence course!
We don’t eat a TON of fried green tomatoes throughout the year, but this recipe is so easy, I can do it in my sleep, and I can use these green tomatoes in a number of ways, if we don’t feel like fried (like this green tomato pie).
Green tomatoes are not to be confused with tomatillos – which is a cousin of the tomato (both in the nightshade family).
Tomatillos come in a papery husk and will never ripen to a red color.
Green tomatoes are simply red tomato varietals that are picked before ripening.
I love picking green tomatoes because you can usually pick a lot more at one time – perfect for making big batches of something to can.
Plus, picking the green tomatoes causes the plant to stress about producing enough seed to reproduce which, in turn, causes it to produce a lot MORE tomatoes!
For more info on growing your own tomatoes, check out my post: Beginner’s Guide to Growing Tomatoes.
Canning Green Tomatoes For Frying
To can you green tomatoes, simply wash them, remove the stem area, and cut your tomatoes into slices roughly 1/4 inch thick.
Layer them into your sterilized canning jars. Pour boiling water over your green tomatoes, leaving 1/2-inch of headspace.
Affix your lids and rings and process in a boiling water bath for 35 minutes for pints and 45 for quarts.
This recipe comes straight from the Ball Blue Book of Canning – which I highly recommend if you’re interested at all in preserving food and stocking up.
They have thoroughly tested each recipe to ensure it is safe for home canning and human consumption.
- Roughly 4 lbs of green tomatoes, sliced to 1/4 inch thickness
- Bottled or fresh lemon juice
- Canning or pickling salt (optional)
1. Wash your tomatoes, remove the stem end, and slice them into 1/4 inch thick slices.
2. Bring roughly 4 quarts of water to a boil. Add 4 Tbsp of pickling salt (optional).
3. Layer your green tomato slices into your sterilized mason jars. Pour your boiling water on top, leaving roughly 1 inch of headspace.
4. Using a spatula or plastic knife, remove all of the air bubbles. Add your lids and rings.
5. Boil in a hot water bath for 35 minutes for pints and 45 minutes for quarts.