Canned Fried Green Tomatoes Recipes

QUICK FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.

CANNED GREEN TOMATOES

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.

CANNED FRIED GREEN TOMATOES RECIPE

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

BEST FRIED GREEN TOMATOES

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.