Green tomato pie filling is an old-fashioned treat that’s surprisingly good. This green tomato canning recipe allows you to preserve green tomatoes righ on your pantry shelf, for a unique dessert any time of the year!
Years ago, I ran a small hometown bakery in a tiny rural town here in Vermont. I’d sell at markets and craft fairs to a devoted set of regulars, all of which lived right in the immediate neighborhood. It was never a big commercial venture, but it helped pay the bills, and I got to know my neighbors.
When autumn rolled around, the town decided to host a pie-baking contest, with a panel of “celebrity judges.” They got the town select board, a well-known local author…and then they asked me.
Me? A celebrity judge at a pie contest? Well, take all the compliments you can get, I am the town baker after all, or so it seems.
The first entry was, much to my surprise, a green tomato pie!
I’d never had it, and to be honest, I was suddenly regretting my decision to judge this pie contest. But one bite changed my mind, and the minds of all the judges.
Green tomato pie is really surprisingly good!
All the judges were impressed and asked who baked this delightful treat…and up walks an 8-year-old girl.
That little girl baked the pie on her own using her great grandma’s recipe, a family favorite, and now a favorite of the whole town. At the end of the contest, all the ohter pieces of each pie were auctioned off for charity, and the green tomato pie was by far the most in demand. Everyone wanted a taste of that pie that put a smile on the judges faces.
Green tomatoes, while often overlooked, create a unique and delicious flavor profile that cannot be replicated with their ripe counterparts.
This technique not only allows for the preservation of a beloved dish, but also makes it possible for home cooks to enjoy the delectable flavor of green tomatoes year-round. The filling is remarkably versatile and can be used for pies, tarts, or even as a topping for ice cream.
Ready to get started? Here’s a guide to canning green tomato pie filling – you’ll be amazed at how simple it truly is.
Ingredients for Green Tomato Pie Filling
This is a tested canning recipe developed by the National Center for Food Preservation.
The ingredients for canning green tomato pie filling are quite simple. To make a canner batch of seven quarts, you’ll need the following:
- 4 quarts green tomatoes (finely chopped)
- 1 lb dark raisins (ideally seedless)
- 1 lb white raisins
- 3 quarts peeled and chopped apples (tart varieties preferred)
- 2 cups water
- ¼ cup minced lemon or orange peel
- 2 ½ cups white sugar
- 2 ½ cups brown sugar
- ½ cup vinegar (5% acidity)
- 1 cup lemon juice
- 1 tsp ground nutmeg
- 2 tbsp ground cinnamon
- 1 tsp ground cloves
The spices in this recipe are optional, and can be changed to suit your tastes. You’re always allowed to add, change or omit dry spices in canning recipes.
Do not change the amount of vinegar or lemon juice in the recipe, or add more ingredients to the mix.
You can, however, omit other ingredients such as raisins or lemon peels if you don’t have those on hand. Note that the raisins add sweetness, and give the texture a bit of bite in the finished pie filling. The pie filling will be runny without them.
The apples in this recipe are added for pectin, so the pie filling sets, but they also add great flavor. Do not omit them.
Canning Green Tomato Pie Filling
Before you start cooking, you’ll need to sterilize your jars. Keep them in the hot water until you’re ready to fill them.
Next, get all of your ingredients ready. This includes the green tomatoes, sugar, cinnamon, nutmeg, lemon juice, raisins, water, apples, etc. Peel and core the apples, then finely chop both the green tomatoes and the apples.
In a large saucepan, combine all of these ingredients and cook them over low heat, stirring frequently until the mixture is tender and slightly thickened, which should take about 35 to 40 minutes. Make sure you stir often, as this is a mixture that likes to clump up and stick to the bottom of the pan.
Once your green tomato pie filling is hot, remove the sterilized jars from the water and fill them with the hot mixture, leaving 1/2-inch headspace at the top. Use a plastic knife or spatula to remove any air bubbles, then wipe the rims of the jars with a clean, damp cloth to remove any residue.
Next, adjust the lids and bands until they are fingertip tight, then process the jars in a boiling-water canner. You’ll process quarts for 15 minutes. Adjust for altitude if needed. Remember, you shouldn’t start your timer until the water is boiling – wait until the water starts to boil, then set a timer for 15 minutes. Restart the timer if the water loses its boil at any point during the canning process.
After processing, let the jars cool. Then, check the seals by pressing on the center of the lid. If it’s firm and doesn’t move, the seal is good to go. Label each jar with the date and contents so you don’t forget what it is.
Store your jars in a cool, dry place for up to one year.
(Since this is an “old fashioned” recipe, I decided to break out the special blue tint canning jars. They’re modern canning jars made by Ball canning with a “vintage” look. Vintage-style blue canning jars are available here in quarts and here in half-pint jam jars.)
Altitude Adjustments
The National Center for Food Preservation has developed altitude adjustments for canning green tomato pie filling as follows:
- For Under 1,000 Feet in Elevation – 15 minutes (for pints and quarts)
- For 1,001 to 6,000 Feet in Elevation – 20 minutes (for pints and quarts)
- Above 6,001 Feet in Elevation – 25 minutes (for pints and quarts)
Serving Green Tomato Pie Filling
Green tomato pie filling can be served in a variety of ways, depending on your preferences and tastes. This pie filling can be served hot or cold, and it can be eaten as a standalone dessert or even as a topping for ice cream or cheesecake.
If you want to serve it hot, place the filling in a pre-baked pie crust and bake it in the oven for about 30 to 40 minutes – or until the filling is hot and bubbly. You can also microwave a serving of the filling for about one to two minutes, or until it’s heated all the way through.
For a cold serving, simply spoon the filling over a slice of chilled cheesecake or ice cream. You can also mix it with whipped cream to make a light and refreshing dessert.
The filling is already fully cooked, so you do not need to add any ingredients at serving. However, you can enhance the flavor of the filling by adding a pinch of cinnamon, nutmeg, or allspice for a warm and aromatic touch – if you choose!
All in all, green tomato pie filling is versatile and can be served hot or cold, with a variety of toppings and in a range of desserts. It’s easy to prepare and can be further customized with spices to create a one-of-a-kind flavor.
Green Tomato Pie Filling
Green tomato pie filling is an old-fashioned treat, and a great way to use up green tomatoes at the end of the gardening season. This canning recipe is tested for water bath canning, so you can preserve green tomatoes right on the pantry shelf.
Ingredients
- 4 quarts green tomatoes (finely chopped)
- 1 lb dark raisins (ideally seedless)
- 1 lb white raisins
- 3 quarts peeled and chopped apples (tart varieties preferred)
- 2 cups water
- ¼ cup minced lemon or orange peel (optional)
- 2 ½ cups white sugar
- 2 ½ cups brown sugar
- ½ cup vinegar (5% acidity)
- 1 cup lemon juice
- 1 tsp ground nutmeg
- 2 tbsp ground cinnamon
- 1 tsp ground cloves
Instructions
- Begin by sterilizing your jars. Keep them in hot water until you're ready to fill them.
- Prepare your ingredients. Chop the apples and tomatoes and have everything else ready to go.
- In a large saucepan, combine all of the ingredients and cook them over low heat, stirring frequently until the mixture is tender and slightly thickened. This should take about 35 to 40 minutes.
- Once the filling is hot, remove the sterilized jars from the water and fill them with the hot mixture, leaving 1/2-inch headspace at the top.
- Use a plastic knife or spatula to remove any air bubbles, then wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Adjust the lids and bands until they are fingertip-tight.
- Process the jars in a boiling-water canner for 15 minutes. Adjust for altitude if needed, see notes below.
- After processing, let the jars cool and check the seals. Label each jar with the date and contents.
- Store your jars in a cool, dry place for up to one year.
Notes
Altitude Adjustments
The National Center for Food Preservation has developed altitude adjustments for canning green tomato pie filling as follows:
- For Under 1,000 Feet in Elevation - 15 minutes (for pints and quarts)
- For 1,001 to 6,000 Feet in Elevation - 20 minutes (for pints and quarts)
- Above 6,001 Feet in Elevation - 25 minutes (for pints and quarts)
Green Tomato Canning Recipes
Looking for more ways to put up green tomatoes in a jar?
Pie-Filling Canning Recipes
There’s more than one way to put a pie in a jar!
Leave a Reply