Canned Green Tomatoes
Description
Perfect for stocking up for winter. I always sterilize my jars and lids ahead of time. You never know exactly how many jars you’ll end up with or how many tomatoes will fit in each jar, so I always prepare extra. If you have small green tomatoes, two pours are enough instead of three. Mine are large, so I pour boiling water over them three times and let them stand for 20 minutes each time. I’m making spicy tomatoes; if you don’t like heat, simply leave out the red pepper. See the recipe.
Instructions
- 1
Step 1
Prepare clean sterile jars, lids, tomatoes, and spices. Let's get started!
- 2
Step 2
For each tomato, use a knife to cut out the stem scar.
- 3
Step 3
Place peeled garlic, a bay leaf, parsley, black pepper, allspice, and hot pepper in a sterile jar (I use 4–5 rings; this is for very spicy tomatoes).
- 4
Step 4
Fill the jar with tomatoes.
- 5
Step 5
Bring water to a boil in a kettle. I did not list the amount in the ingredients because it will be different each time and for each jar, depending on the size of the tomatoes and how tightly you were able to pack them. Pour boiling water over the tomatoes and leave them under the lids for 15 minutes.
- 6
Step 6
After 15 minutes, drain the water, bring it to a boil again, pour it over the jars, and let stand for 15 minutes.
- 7
Step 7
After 15 minutes, drain the liquid from the jars again and add sugar, salt, and vinegar to each jar.
- 8
Step 8
Pour with boiling water (bring the liquid you drained from the cans to a boil).
- 9
Step 9
Seal the jars. Turn upside down and leave to cool.
- 10
Step 10
Wishing you successful preserves!