Canned Fried Green Tomatoes Recipes

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Steps:

• Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.

Steps:

• Slice green tomatoes into pint jars.
• Add 1/2 teaspoon salt to each jar.
• Cover with boiling water.
• Put lids on and put in water bath canner.
• Bring to boil and boil for 5 minutes.
• Remove from canner, tighten caps and cool on counter top.
• Can also use quart jars, adding 1 teaspoon salt.

Steps:

• I use wide mouth canning jars so the tomatoes will fit easier. Wash and sterilize your jars and lids. Set the bands aside. You want to use tomatoes that are all green. The ones that are starting to ripen tend to end up really mushy. With that said, slice your green tomatoes about 1/4" thick and stack them in your jars. If you have room, you can put some slices down beside the stack to completely fill the jar. Add 1 Tbsp of canning salt to quart jars or 1/2 Tbsp to pint jars. The salt is optional. Bring a mixture of 1 cup of vinegar to 1 gal of water to a boil and pour over tomatoes. Leave 1/2" headspace. Remove the bubbles, wipe the jar rims and threads, place the lids and bands on the jars and tighten to finger tight. Process in a water bath canner for 10 minutes. When you're ready to fry your tomatoes, simply drain, rinse and fry as usual