Canned Green Tomatoes With Spices Food

CANNED GREEN TOMATOES WITH SPICES

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.

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

Steps:

• Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
• To continue canning, bring salsa to a boil.
• Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
• Process (boil) jars for 15 minutes.
• Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

SPICY GREEN TOMATO PICKLES

Steps:

• These directions assume that you have canning experiance and are familar with the general precautions of home canning. If you are not, please do some research before attempting any home canning.
• Quarter green tomatoes into a large bowl, for very small ones I just half them.
• Set up clean sterile Wide Mouth Quart Jars and lids.
• Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making.
• Place 2 cloves of garlic in each jar.
• Add 2-3 jalapeno peppers to each jar. Any hot pepper will do.
• Stuff jars with quartered green tomatoes.
• Add 1 teaspoon of salt to the top of each jar.
• Pour boiling Vinegar and Water into each jar.
• Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.
• I turn mine upside down to cool and vacuum lids. No water bath or they will get mushy!
• Allow 1 month for the tomatoes to reach full flavor. I can never wait, but they do get better they longer the sit.

GREEN TOMATOES WITH INDIAN SPICES

Steps:

• Wash and quarter the tomatoes, if they are very large, halve the quarters again.
• Heat the oil in a wok or large frying pan; add the fenugreek and cumin seeds.
• When they start to crackle add the tomatoes and green chilies, fry this for 2 minutes.
• Add everything else except the garlic, stir, cover and cook for approx 6 minutes.
• Uncover, add the garlic, turn up the heat and stir fry for 2/3 minutes, you will see that the oil which was separating first will now blend and make it more saucy together with the juices from the tomatoes.

HOMEMADE SPICY PICKLED GREEN TOMATOES

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.