Canned Green Tomatoes With Spices Recipes

Steps:

• Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers. Place in crock or large stockpot.
• for 24 hours.
• The next day drain off juice. Throw away.
• In stockpot add vinegar,sugar,allspice, dry mustard, cloves, celery seed, ginger and brown sugar. Stir with a wooden spoon, bring to a slow boil.
• Pack tomatoes in sterilized wide mouth pints or quarts. Pack onions if you like.
• The guideline is usually 2 tomatoes per pint jar. But this depends on the size of your tomatoes.
• Pour vinegar spice mixture over tomatoes, wipe rim of jar, hot seal and ring tight. It is ok to add a little water to vinegar mixture if you run a little short.
• Put in water bath canner, process 20 minutes. Take out, place on towelled counter,out of drafts and all should seal.
• 24 hour period is included in prep time.
• With this recipe you can have fried green tomatoes in the winter! If that is going to be your use.cut the tomatoes a little thick.

Steps:

• Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
• Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
• Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.

Steps:

• Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel.
• On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.

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.