CANNED FRIED GREEN TOMATOES RECIPE

Steps:

• I use wide mouth canning jars so the tomatoes will fit easier. Wash and sterilize your jars and lids. Set the bands aside. You want to use tomatoes that are all green. The ones that are starting to ripen tend to end up really mushy. With that said, slice your green tomatoes about 1/4" thick and stack them in your jars. If you have room, you can put some slices down beside the stack to completely fill the jar. Add 1 Tbsp of canning salt to quart jars or 1/2 Tbsp to pint jars. The salt is optional. Bring a mixture of 1 cup of vinegar to 1 gal of water to a boil and pour over tomatoes. Leave 1/2" headspace. Remove the bubbles, wipe the jar rims and threads, place the lids and bands on the jars and tighten to finger tight. Process in a water bath canner for 10 minutes. When you're ready to fry your tomatoes, simply drain, rinse and fry as usual