Does anyone have a Pickled Green Tomato Recipe???

[sixdogsmom]

My mom taught me to sterilize my jars in the oven and to keep them in there until use. The main thing is keep things as sterile as possible. Diane you are a wonderful instructor, you should share your knowledge at every opportunity!

[Judy Harder]

Diane,

Boy, did you bring back the memories. I think my favorite sound of any summer is the "PING" of a
sealed canning jar.

I sure do miss the days when I was healthy and able to handle a garden AND canning.
Was hot and messy and very tiring......but, the pride when all done.
IS and Was precious.

Thanks for the memories.
Just remember that for the different types of veggies, the canning methods differ........get a good canning cook book and just pay attention to details.............
And if a jar doesn't seal...........well just EAT IT!!! Not a mistake just a good reason to pig-out.
Good eating and good memories.
Thanks.
Judy

[Diane Amberg]

Thank you both for such nice compliments!  I guess being a blabbermouth can be useful sometimes.  Good points from you both. I'd  never heard of sterilizing jars in the oven before...what temp. and for how long?      and Judy you are right, not everything can be safely canned the way I told!  It's best for acid foods like red toms and and tom sauce without meat, pickles and relishes and sweet fruits. Some things have to be pressure canned and I've never been brave enough to try it. Also, if you find a jar that has been stored on a shelf for awhile and the seal has broken, toss the contents out....do not taste it or try to save it, it's not worth the risk. I have several good canning books that I've had for more than 40 years and every time I pull them out I find something else I want to try. My old Farm Journal book is still my favorite, but the processing times have lengthened over the years. Every few years I treat myself to a new Ball Blue Book to see what's new.

[Jo McDonald]

The green tom w/hot pepper sounds yummy -- I will try that one.  THANK YOU, Diane.
I made okra pickles and canned some beets, and Fred asked last evening, "How long do those okra pickles have to set, before we can try them".  May just have to do that tomorrow.  I am at work right now, so supper will be slim pickin's tonight.  I do not like to eat late and when I get off at 8 o after, it is a tad late for me.

[greatguns]

Diane, such good instructions.  Nothing like looking at those jars of food when you're all done.  I do a lot of pressure canning and I have never had a problem.  Of course Mirro-matics have a safety valve so it should never blow up on you.  Pressuring is so much faster.  On my jelly I just turn the jars upside down for about 10 minutes and then back up and they seal just fine.

[Diane Amberg]

I used to have a  small pressure cooker, and liked it. Maybe some day I will try pressure canning. I've done jelly the same way you do for jelly glasses and I'm old enough to remember using paraffin. If I'm doing pints for gifts I always process it just to be extra safe.

[srkruzich]

I used to have a  small pressure cooker, and liked it. Maybe some day I will try pressure canning. I've done jelly the same way you do for jelly glasses and I'm old enough to remember using paraffin. If I'm doing pints for gifts I always process it just to be extra safe.

Problem here is green tomatos never make it to the jars. I fry them up before i can get enough to pickle

[Diane Amberg]

I love green fries too! If I make pickles from toms, it's from the smaller late season ones.  We're having green fries tonight.