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Canning & Fried Green Tomatoes

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html

Offhand, I would say that it is not worth canning sliced green tomatoes for
later frying.  Canning does tend to break down the tomatoes and soften them
too much.

If you really want to do it, you will have to pick up some pickling lime, a
product you can purchase from Mrs. Wages and, I believe, Ball.  This is
hydrated lime.  What this does is firm up the product.    To use, mix one
cup pickling lime with two gallons of water and soak (no aluminum!) for 12
hours (or overnight).  Then, rinse three times with fresh water, then soak 3
hours longer in ice water.  After that, you can process accordingly.

The end product is a slice that is hard -- quite fascinating, really,
because you can knock it against the table and it doesn't collapse! -- that,
when processed further will soften approximately its' original texture.

If you're going to do this, you would need to use wide-mouth jars and
smaller tomatoes (you want whole slices). I imagine you could also freeze
them, although personally I haven't tried it.  And be sure you put in citric
acid in the tomatoes before canning!

I've used this on pickles with good results.

Peace,

Patti


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