This is my recipe that I use. It will not follow the methodology of any canning book. Select tomatoes that will fit through the top of a widemouth quart jar. CANNED FRIED GREEN TOMATOES Core and cut green tomatoes into fat 3/4 inch slices and soak overnight in an acid - saltwater mixture (one cup of pickling salt and ½ cup of lemon juice to each gallon of spring water). Make sure all of the tomatoes are covered with the mixture. In the morning drain the tomatoes. Rinse with cold spring water, drain, and place slices in jars. To each quart of tomatoes: cover with two tablespoons of lemon juice and fill to within a ½ inch of jar top with spring water. Wipe jars and seal. Cold pack and process 10 minutes after a lot of steam comes out from around canner lid. Do not lift canner lid while water is boiling. To Fry: Drain. Place in cold water in refrigerator for two hours and then roll in egg and seasoned flour and fry like fresh green tomatoes.

Processing time seems awfully short on that one, especially considering the fat. Hi Robin. I'm not generally a fan of green tomato anything; to me most green tomato recipes reflect a kind of end-of-harvest-desperation. But here's a green tomato mincemeat that does pass muster. It's been called "sinful." Green Tomato, Apple & Pear Mincemeat Use completely green tomatoes; they should not show white, yellow or pinkish cheeks. A pint will fill an 8-inch pie. With the addition of diced fresh apple, some nuts, a few snipped dried apricots, a dollop of rum or brandy, it will fill a 9-inch pie. 3 quarts coarsely chopped completely green tomatoes, scrubbed and trimmed of stem scars 1 Tablespoon canning and pickling salt 1 1/2 quarts diced, peeled and cored firm, tart apples, the firmer the better 1 quart diced, peeled and cored firm, slightly underripe pears 2 1/2 cups dark seedless raisins Grated zest (no white pith) and chopped pulp of 1 large or 2 medium oranges Grated zest of 1 1/2 large lemons 1/2 cup cider vinegar 1/2 cup undiluted frozen apple juice concentrate, thawed 3 1/2 cups (packed) light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup dark rum, preferably Jamaican 1. Stir chopped green tomatoes and salt together, then scrape into a colander and let drain for 2 hours. 2. Combine drained tomatoes with all other ingredients except the rum. Bring to a boil over medium-high heat. Lower heat and cook mincemeat, uncovered, stirring often, until thick enough to mound in a spoon. Stir often to prevent sticking at the end of cooking. 3. Stir in the rum and ladle boiling-hot inot hot, clean pint canning jars, leaving 1/2" headspace; remove air bubbles. Seal with two-piece canning lids and process BWB 30 minutes. This comes from Helen Witty's Fancy Pantry, one of the best (if not the best) preserving books ever. I increased the BWB time by 5 minutes to reflect currant standards. Carol

They do go through a pale color on their way from green to red. They also get softer. Once the greenest green has faded to that whitish color, they're not far from ripening. They will actually continue to ripen on their own at that point. And they will still be flavorful. The skin is still smooth, just pale in color. Sun scald looks like a lesion and has a rougher texture. Reminds me of being blistered from sunburn when I was young and didn't know any better. Doesn't sound like what you have. I found this summer that the greenest hardest tomatoes were easiest to process when shredding for relishes. The ones that were past that greenest stage turning pale into pinkish were softer and had to be diced with a knife instead of being processed on the grater. You want solid bits, after all, not sauce. For relishes and mincemeats, especially.

Someone posted this recipe here a few years back.... I tried the dill & garlic version (I use fresh dill) and love it, so have stuck with it every year. :) 4 Ways to Pickled Green Tomatoes Makes 1 quart Ingredients 1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes) For the Brine 1 cup white distilled vinegar (5% acidity) 1 cup water 1 tablespoon kosher salt Fill a hot, clean quart jar with the pickling spice mix of your choice. Cut larger tomatoes into 1/2" slices, cut cherry/grape tomatoes in half. Pack the jar tightly with the tomatoes. Pour hot brine over, remove air bubbles, wipe rim, seal, and process 15 min in BWB. Basic Pickling Spice Mix 1 teaspoon yellow mustard seeds 1 teaspoon celery seeds 1 teaspoon coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon whole allspice Dilly Garlicky Pickling Spice Mix 2 teaspoons dill seeds 1 teaspoon black peppercorns 1 bay leaf 4 garlic cloves, peeled Hot ‘n Spicy Pickling Spice Mix 1 teaspoon black peppercorns 1 teaspoon Szechuan peppercorns 1 teaspoon brown mustard seeds 1/2 teaspoon coriander seeds 1/2 teaspoon red pepper flakes Curried Pickling Spice Mix 1/4 cup packed brown sugar 1 teaspoon curry powder 1/4 teaspoon cumin seeds 1/4 teaspoon whole allspice 3/4 inch fresh ginger, sliced into thin coins