Canning Green Tomato Slices

Print Recipe

5 from 1 vote

Prep Time20

Cook Time45

Total Time1 5

Course: Tomato Canning

Cuisine: American

Keyword: Green Tomato Canning Recipes

Servings: Yield Varies

Equipment

Water Bath Canner

Ingredients

Green tomatoes firm
Boiling water
1 tsp pickling or kosher salt per quart jar
2 tbsp bottled lemon juice per quart jar

Instructions

Wash the tomatoes under cool water and drain.
Sterilize wide-mouth quart canning jars. Fill the canner with water and heat over high heat to boiling.
Using a sharp knife, cut a thin slice off the top of the tomato, removing the stem with the slice.
Cut the remainder of the tomato into ½” slices and stack the slices in sterilized wide-mouth quart jars. Continue slicing tomatoes and filling jars.
Add 1 teaspoon of kosher or pickling salt for each filled quart jar and 2 tablespoons of bottled lemon juice. (For pints, use 1/2 tsp salt and 1 Tbsp lemon juice.)
Pour boiling water over the tomatoes until covered, leaving a ½” headspace at the top of the jar. Lightly tap the jar or use a knife or spatula to remove air bubbles. If needed, top off with more boiling water to maintain the ½” headspace required.
Wipe the rims of the jars with a clean cloth and apply 2-part canning lids.
Load the filled jars into the canner and bring the water back to a boil.
Once the water is boiling, process quart jars for 45 minutes and pint jars for 40 minutes, adjusting for altitude (see notes). Ensure the water covers the jars by at least 1”.
After the time has elapsed, turn off the heat and allow the jars to sit in the canner for 5 minutes.
Using a jar lifter, remove the jars from the canner and set them on a towel on the counter, leaving airspace between the jars. After 12-24 hours, check the seals on the jars, label, and store. Unsealed jars should be refrigerated for immediate use. Sealed jars should be stored in a cool, dark place or pantry and will maintain quality for 12-18 months as long as the seal is intact.

Notes

Green tomatoes require acidification for canning. You must add 1 Tablespoon of bottled lemon juice to each pint, and 2 Tablespoons per quart. This is not optional.

Altitude Adjustments

Water boils at a lower temperature at higher altitudes, so you'll need to process the jars a bit longer if you're above 1,000 feet in elevation. Here are the altitude adjustments for canning green tomatoes (whole, halves, chunks, or in slices):

- For Under 1,000 Feet in Elevation - 40 minutes for pints and 45 minutes for quarts

- For 1,001 to 3,000 Feet in Elevation - 45 minutes for pints and 50 minutes for quarts

- For 3,001 to 6,000 Feet in Elevation - 50 minutes for pints and 55 minutes for quarts

- For 6,001 to 8,000 Feet in Elevation - 55 minutes for pints and 60 minutes for quarts

- For 8,001 to 10,000 Feet in Elevation - 60 minutes for pints and 65 minutes for quarts

Nutrition