Canning green tomatoes is a fantastic way to extend the life of your garden’s bounty, ensuring you have that bright, tangy flavor available long after the growing season ends. This straightforward recipe provides a simple yet incredibly versatile method for preserving your excess unripened tomatoes.
Key Ingredients for Canning Green Tomatoes
- 2.5 lbs firm, unblemished green tomatoes
- 1 large white or yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1/2 cup granulated sugar
- 1/2 cup apple cider vinegar (5% acidity)
- 1 tablespoon whole mixed pickling spices
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt, to taste (about 1 tablespoon for brine, plus more for blanching)
- Water, for blanching and preparing hot water bath
- Canning jars (quart or pint size), lids, and rings
How to Make Canning Green Tomatoes
This canning green tomatoes recipe is surprisingly simple, offering a burst of zesty flavor that’s perfect for relishing throughout the year. The process is designed for ease, yielding a delightful, somewhat sweet and tangy relish that’s incredibly satisfying. Expect the active preparation time to be around 45 minutes, plus processing time.
Step-by-Step Instructions
- Prepare the Tomatoes and Vegetables: Wash the green tomatoes thoroughly and slice them into roughly 1/2-inch thick rounds or wedges, discarding any bruised or damaged parts. Peel and thinly slice the onion, and seed and thinly slice the red and green bell peppers.
- Blanch the Tomatoes (Optional but Recommended): To help remove some of the acidity and make them easier to pack, blanch the tomato slices. Bring a large pot of water to a rolling boil. Add about 1 tablespoon of salt to the boiling water. Working in batches, carefully add the green tomato slices and blanch for 1 minute. Immediately transfer the blanched tomatoes to an ice-water bath to stop the cooking process. Drain well. This step also helps to prevent them from becoming mushy during processing.
- Prepare the Brine: In a large stainless steel or enamel pot (avoid aluminum, as it can react with the acid), combine the sugar, apple cider vinegar, whole mixed pickling spices, celery seed, mustard seed, red pepper flakes (if using), and 1 tablespoon of salt. Add 2 cups of water.
- Cook the Vegetables: Add the sliced onions and bell peppers to the brine mixture. Bring to a simmer over medium heat and cook for about 10 minutes, or until the vegetables are slightly tender.
- Add the Tomatoes: Gently stir the blanched and drained green tomato slices into the pot with the vegetables and brine. Continue to simmer for another 5 minutes, just to heat them through. Be careful not to overcook, as you want them to retain some texture.
- Prepare for Canning: While the tomato mixture is simmering, prepare your canning jars, lids, and rings. Wash them thoroughly in hot, soapy water and rinse well. Keep the jars hot, either in a canner filled with simmering water or by placing them in a warm oven (around 200°F / 95°C). Heat your lids according to the manufacturer’s instructions.
- Pack the Jars: Ladle the hot green tomato mixture into the hot canning jars, filling them, making sure to distribute the tomatoes, onions, and peppers evenly. Leave a 1/2-inch headspace at the top of each jar. You’ll notice the brine will naturally fill the spaces, but if you need a little more liquid to reach the 1/2-inch headspace, you can use a small amount of the reserved cooking liquid from the pot, ensuring it’s still hot.
- Remove Air Bubbles: Run a clean, non-metallic utensil (like a plastic spatula or chopstick) around the inside of each jar to release any trapped air bubbles. This is crucial for proper sealing.
- Wipe Rims and Apply Lids: Wipe the rims of each jar with a clean, damp cloth to ensure a good seal. Center the flat lid on each jar and screw on the ring until it is fingertip tight – do not overtighten.
- Process in a Water Bath Canner: Place the filled jars on the rack in your water bath canner. Ensure the jars are covered with at least 1 inch of water. Bring the water to a rolling boil.
- Processing Time: Once the water is boiling, begin processing. For quart jars, process for 15 minutes. For pint jars, process for 10 minutes. Adjust processing time based on your altitude if necessary (consult a reliable canning guide for altitude adjustments).
- Cooling and Checking Seals: Carefully remove the jars from the canner using a jar lifter and place them upright on a towel-lined counter. Allow them to cool undisturbed for 12 to 24 hours. You will hear a distinctive “ping” sound as the jars seal. After the cooling period, check the seals by pressing the center of each lid. If the lid does not flex, it is sealed. If a lid fails to seal, refrigerate the jar and use it within a few weeks, or reprocess it within 24 hours using a new lid.
- Storage: Remove the rings from sealed jars for long-term storage to prevent rust. Wipe down the jars and store them in a cool, dark, dry place.
Why You’ll Love This Canning Green Tomatoes Recipe
You’ll adore this canning green tomatoes recipe for its bright, tangy flavor that adds a delightful zest to any meal. It’s incredibly cost-effective, transforming underripe produce into a pantry staple that saves you money when fresh ingredients are out of season. The perfect balance of sweet and savory, with a hint of spice from optional red pepper flakes, makes it a far more exciting alternative to plain pickled vegetables.
Imagine the convenience of having this flavorful relish on hand for impromptu gatherings or as a quick side dish. It’s a fantastic way to savor the taste of summer tomatoes year-round, offering a delicious versatility that a simple pickle can’t match. Give this recipe a try and discover how easy and rewarding canning green tomatoes can be!
Storing and Reheating Tips
Proper storage is key to enjoying your canned green tomatoes for a long time. Ensure all jars are properly sealed before storing. Store sealed jars in a cool (ideally 50-70°F or 10-21°C), dark, and dry place. Avoid storing them in humid conditions or near heat sources. Properly sealed and stored jars can last for at least 12 to 18 months for optimal quality.
To reheat, simply spoon the desired amount into a small saucepan. Heat gently over low to medium heat, stirring occasionally, until warmed through. You can also microwave it in a microwave-safe dish. If a jar does not seal properly, refrigerate it immediately and consume within 2-3 weeks. Freezing this particular recipe is not recommended as it can significantly alter the texture and quality of the vegetables.
Final Thoughts
Canning green tomatoes is a rewarding and accessible way to preserve the essence of your harvest, offering a burst of tangy flavor that’s perfect year-round. This straightforward method ensures you’ll have a delicious, cost-effective pantry staple ready for any occasion. Give it a go – your future self (and your taste buds) will thank you!
Read more :
- Canning Corn on the Cob
- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
- our Pinterest
Canning Green Tomatoes
Ingredients
Equipment
Method
- Wash the green tomatoes thoroughly and slice them into roughly 1/2-inch thick rounds or wedges, discarding any bruised or damaged parts. Peel and thinly slice the onion, and seed and thinly slice the red and green bell peppers.2.5 lbs firm, unblemished green tomatoes, 1 large white or yellow onion, 1 red bell pepper, 1 green bell pepper
- To help remove some of the acidity and make them easier to pack, blanch the tomato slices. Bring a large pot of water to a rolling boil. Add about 1 tablespoon of salt to the boiling water. Working in batches, carefully add the green tomato slices and blanch for 1 minute. Immediately transfer the blanched tomatoes to an ice-water bath to stop the cooking process. Drain well. This step also helps to prevent them from becoming mushy during processing.1 tablespoon salt, water, 2.5 lbs firm, unblemished green tomatoes
- In a large stainless steel or enamel pot (avoid aluminum, as it can react with the acid), combine the sugar, apple cider vinegar, whole mixed pickling spices, celery seed, mustard seed, red pepper flakes (if using), and 1 tablespoon of salt. Add 2 cups of water.1/2 cup granulated sugar, 1/2 cup apple cider vinegar, 1 tablespoon whole mixed pickling spices, 1 teaspoon celery seed, 1 teaspoon mustard seed, 1/2 teaspoon red pepper flakes, 1 tablespoon salt, water
- Add the sliced onions and bell peppers to the brine mixture. Bring to a simmer over medium heat and cook for about 10 minutes, or until the vegetables are slightly tender.1 large white or yellow onion, 1 red bell pepper, 1 green bell pepper
- Gently stir the blanched and drained green tomato slices into the pot with the vegetables and brine. Continue to simmer for another 5 minutes, just to heat them through. Be careful not to overcook, as you want them to retain some texture.2.5 lbs firm, unblemished green tomatoes
- While the tomato mixture is simmering, prepare your canning jars, lids, and rings. Wash them thoroughly in hot, soapy water and rinse well. Keep the jars hot, either in a canner filled with simmering water or by placing them in a warm oven (around 200°F / 95°C). Heat your lids according to the manufacturer’s instructions.
- Ladle the hot green tomato mixture into the hot canning jars, filling them, making sure to distribute the tomatoes, onions, and peppers evenly. Leave a 1/2-inch headspace at the top of each jar. You’ll notice the brine will naturally fill the spaces, but if you need a little more liquid to reach the 1/2-inch headspace, you can use a small amount of the reserved cooking liquid from the pot, ensuring it’s still hot.
- Run a clean, non-metallic utensil (like a plastic spatula or chopstick) around the inside of each jar to release any trapped air bubbles. This is crucial for proper sealing.
- Wipe the rims of each jar with a clean, damp cloth to ensure a good seal. Center the flat lid on each jar and screw on the ring until it is fingertip tight – do not overtighten.
- Place the filled jars on the rack in your water bath canner. Ensure the jars are covered with at least 1 inch of water. Bring the water to a rolling boil.
- Once the water is boiling, begin processing. For quart jars, process for 15 minutes. For pint jars, process for 10 minutes. Adjust processing time based on your altitude if necessary (consult a reliable canning guide for altitude adjustments).
- Carefully remove the jars from the canner using a jar lifter and place them upright on a towel-lined counter. Allow them to cool undisturbed for 12 to 24 hours. You will hear a distinctive “ping” sound as the jars seal. After the cooling period, check the seals by pressing the center of each lid. If the lid does not flex, it is sealed. If a lid fails to seal, refrigerate the jar and use it within a few weeks, or reprocess it within 24 hours using a new lid.
- Remove the rings from sealed jars for long-term storage to prevent rust. Wipe down the jars and store them in a cool, dark, dry place.