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

Last year late in the season I had cabbage loppers eating my tomatoes. They are worse than the hornworms. They multiply real fast. The hornworms at least eat the leaves and some tomatoes. Karyl ===== Here is a link that might be useful: Cabbage Looper Photo

When the frosts come we bring in the green tomatoes and put them on the window sill, over the next several months they ripen and we have tomatoes until January. This is in 9b where killing frosts come in Nov.