I have lots of green tomatoes my daughter wants me to can to fry later. The recipe I see calls for 1 tsp. salt and water - can for 7 minutes..done. Seem like something is missing. I don't want them to spoil. Maybe lemon juice? Please reply since I'm surrounded by green tomatoes that needs to be canned before they turn red. THANKS!
If you want to use lemon juice, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Four tablespoons wine vinegar per quart may be used instead of lemon juice or citric acid. You can pack the tomatoes with water or tomato juice, leaving 1/2 inch head space. Process in a boiling water bath for 40 minutes (pints) 45 minutes (quarts). If you pack the tomatoes dry without adding liquid, the processing time increases to 85 minutes - there won't be much left of them to fry.
One of the best ways I keep green tomatoes is to wrap each tomato up in newspaper. The will ripen slowly over the next few weeks. You'll need to check them often - a few might need to be thrown out if they overripen when you're not looking!
--CM
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