Canning Green Tomatoes Recipes

Green Tomato Relish

• 2 qt. chopped green tomatoes
• 3 sweet green peppers 3 sweet red peppers
• 3 lg. onions
• 3 tbsp. salt
• 2 tbsp. celery seed
• 2 tbsp. mustard seed
• 1 tbsp. allspice
• 1 tbsp. turmeric
• 3 c. sugar
• 3 c. vinegar

Grind tomatoes, peppers, onions. Put together in large pan, put the salt in and let stand 10 minutes.
Drain, then mix all the spices, sugar and vinegar in it. Boil 10 minutes. Put hot in jars and seal.

My Note: One time when I made this recipe, I ground the veggies in my hand grinder, and added ground carrots for color instead of the red peppers, since I didn't have any.

Chopped Green Tomato Relish

• 4 quarts chopped green tomatoes
• 3 teaspoons allspice
• 3/4 cup salt 3 teaspoons cloves
• 2 teaspoons pepper
• 1/2 cup white mustard seed
• 3 teaspoons mustard
• 4 green peppers, sliced
• 3 teaspoons cinnamon
• 2 chopped onions
• 2 quarts vinegar

Add salt to tomatoes, cover, let stand twenty-four hours, and drain. Add spices to vinegar, and heat to boiling-point; then add tomatoes, peppers, and onions, bring to boiling-point, and cook fifteen minutes after boiling-point is reached. Store in a stone jar and keep in a cool place.

Spanish Green Tomato Pickles

• 1 peck green tomatoes - thinly sliced
• 1/2 oz. peppercorns
• 1/2 cup mustard seed
• 4 onions - thinly sliced
• 1 lb. brown sugar
• 1 cup salt
• 4 green peppers - finely chopped
• 1/2 oz. cloves
• 1/2 oz. allspice berries
• Cider vinegar

Sprinkle alternate layers of tomatoes and onions with salt, and let stand overnight. In the morning drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling-point and boil one-half hour.

Chow-Chow

• 2 quarts small green tomatoes
• 1/4 lb. mustard seed
• 12 small cucumbers
• 2 oz. turmeric
• 3 red peppers
• 1/2 oz. allspice
• 1 cauliflower
• 1/2 oz. pepper
• 2 bunches celery
• 1/2 oz. clove
• 1 pint small onions
• Salt
• 2 quarts string beans
• 1 gallon vinegar

Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft.

Dilled Pickled Green Tomatoes - Wash green tomatoes and pack into hot sterilized jars. Add 1 grape leaf, dill, 1 piece garlic, small piece of horseradish (if desired) and 1 red pepper. Boil 1 quart water, 1 T. salt (heaping), 1 t. vinegar and a pinch of alum. Fill jars with liquid and seal.

Also see Mother's Green Tomato Pickles

Canned Perfection Salad - This is a green tomato canning recipe that you can add to lime Jello before serving.

Here's a Mock Mincemeat - Mock Mincemeat has green tomatoes, chopped apples, suet, raisins, 1 lemon, 1 orange, and spices in it.

Fried Green Tomatoes

Slice tops off tomatoes and slice 1/4 inch thick, don't use bottom. Dip in water or milk or egg, and then into flour.

Fry in skillet with 1/8 inch of oil over med high heat. Salt and pepper. Turn when brown on one side.

Remove to paper towels to drain. Reduce heat if browning too fast.

If you would like a heavier coating, dip in flour, then dip in egg, then dip in flour again, then fry. Easy!

Concord Grape and Green Tomato Pie

• 3 partly green tomatoes
• 1 1/2 cups Concord grapes
• Plain Pastry
• 1 1/4 cups sugar
• 3 Tablespoons flour
• Salt
• Cream

Wash tomatoes and grapes. Line pie plate with pastry. Sprinkle 1/4 cup sugar on pastry. Slice tomatoes rather thin and place a layer over the sugar. With a sharp knife cut each grape almost through. Remove seeds and lay open over the tomatoes till fairly well covered. Cover this with 1/2 each of the sugar and flour and a sprinkle of salt. Repeat, making two layers in all.

Cover with top crust. Moisten edges of pastry with water. Press edges tightly together and trim. Brush top crust with cream and bake in hot oven at 425 for 10 minutes. Decrease to 350 and continue to bake 30 minutes or until well browned.

Green Tomato Pie

• 6 green tomatoes
• 1 c. sugar
• 1 T. flour
• 1 T. vinegar
• 1 T. lemon extract
• 3 T. water
• Nutmeg
• Butter
• Paper straws
• Top and bottom pie shell

Peel and thinly slice 6 green tomatoes. Cook in salted water until they come to a boil. Drain. In a separate bowl, mix sugar and flour. Put 1/2 of mixture in bottom of pie shell; mix other half with vinegar, lemon extract and water. Put tomatoes in pie shell and pour sugar mixture over tomatoes. Sprinkle top with nutmeg and dot with butter. Cover with pie crust and crimp edges. Make some slits in top crust and insert several paper straws to prevent boiling over. Bake for 40 minutes at 400 and then lower temperature to 325 for last 10 minutes.
Recipe from 1998 Platt SD Recipebook pg 84

Green Tomato Soup

• 3 cups chopped green tomatoes
• 3 cups of boiling water
• 2 Tablespoons minced onion
• 1 1/2 teaspoons salt
• 1/4 teaspoon soda
• 3 Tablespoons butter
• 3 Tablespoons flour
• 4 cups of milk
• Salt - pepper

Simmer tomato in boiling water with onion and salt for about 20 minutes or until tender, adding more water if necessary. Add soda. Melt butter in a saucepan over low heat, add flour and mix well. Add milk gradually and cook, stirring constantly, until thickened. Stir in tomato mixture and season with salt and pepper. Serves 6.

Green Tomato Jam

• 5 cups ground green tomatoes
• 5 cups sugar
• 1-3oz box raspberry Jello

Combine tomatoes and sugar. Set aside until juice forms. Cook for 15 minutes. Then add Jello and stir until dissolved. Pour into jars and seal. Put jars in hot water bath and boil 15-20 after water starts to boil.
Recipe from 1987 SD Special Olympics Cookbook pg 27

My Note: So, one year I wanted to make Green Tomato Jam, but I wanted it to taste like Green Tomatoes. So, I left out the Jello, and added a teaspoon of lemon to each jar, which gave the jam a lemony flavor. Worked out great.