Some home gardeners have planned purposes for green, unripe tomatoes early in the season, while others grab end of season unripe tomatoes off the vines before the frost hits like we experienced recently in many areas of Herkimer County. If you have a lot of green tomatoes, here are some ideas to preserve them from Elizabeth L. Andress at the National Center for Home Food Preservation at the University of Georgia Cooperative Extension.
Unripe tomatoes may be canned like ripe tomatoes, following the same directions including acidification. However, do not can tomatoes from dead or frost-killed vines. Even though unripe tomatoes should have a lower pH (higher acid content) than their ripe counterparts, we do not know if even in the unripe stage your variety and growing situation may mean they are still above pH 4.6. So follow the USDA directions for canning tomato and tomato products, including the acidification.
Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, 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. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.
If a procedure from the USDA Complete Guide to Home Canning for canning tomatoes offers both boiling water and pressure canning options, all steps in the preparation (“Procedure”) are still required even if the pressure processing option is chosen. This includes acidification. The boiling water and pressure alternatives are equal processes with different time/temperature combinations calculated for these products. The pressure processing options in these products were not developed for tomatoes without added acid.
There are many recipes using green tomatoes on the National Center for Home Food Preservation website including Pickled Green Tomato Relish that includes red and green peppers; Piccalilli that incorporates peppers, onions, and cabbage; Fall Garden Relish that uses cabbage, cauliflower, onions and peppers; and Rummage Relish that uses red and green tomatoes and peppers, cabbage, onions, celery, and cucumber.
Another option for something a bit different (and not a relish), is the Green Tomato Pie Filling that incorporates tart apples and raisins. This will give you a great headstart for something to have handy during winter holidays (or really anytime).
If you look forward to the summer treat of fried green tomato slices, you can freeze your raw slices and have them for frying later in the year. Preparation – Select firm, sound green tomatoes. Wash, core, and slice 1/4-inch thick. For Frying – Pack the slices into containers with freezer wrap between the slices. Leave 1/2-inch headspace. Seal and freeze.
For more information on home food preservation, go to the Cornell Cooperative Extension of Herkimer County Food Preservation webpage.
Article released September 29, 2020
