Canning Green Tomatoes for Frying Later (Fried Green Tomatoes)

Canning your green tomatoes for frying later is very easy! Fried Green Tomatoes are a southern treat. I will walk you through how to can your green tomatoes and then I open a jar to show you how to fry them up. You can now enjoy your fried green tomatoes all year long!

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Today at at home with bis John look here what we got. Southern fried green tomatoes. I’m going to show you how to take your garden green tomatoes. Can them up and then anytime during the year you can open them up and fry you up some green tomatoes with your favorite dip. Y’all stay tuned. We’re fixing to start. The first step to canning our tomatoes is we want to wash them and get them really really clean. Now, what I did was I was over at the sink and I had me some uh a pan of water and I put some little vinegar in it and I just washed them really really good and got them clean. Okay. And now what we’re going to do is we’re going to slice them into quarter inch slices. Now, some people core the tomato. Let me show you. Core the middle out and use that part, too. I usually just cut this off. And look here. How pretty this is. And you can make them as thick as you want to, but I’m going about a quarter of an inch. But I have got a good little pile here. And you can see they’re about a four of an inch thick. I’m not the best cutter in the world. I need a good knife. But anyway, now it’s just a really simple process and you’ve got everything that you need right here at your house. Okay, you don’t need a pressure caner. Okay, you can water bath these. You already know tomatoes are a high acid food, but we’re going to add a little acid to it to make sure that they can really well. But I have got oh, I’d say six to eight quart jars full of water of getting ready to boil in this boiler right here. And we’re going to I’ve got it poured up here in a jar and I’m going to pour it over the tomatoes. So, all I got to do is put a teaspoon of salt. And you know from other canning videos, salt that has no iodine in it. I’m going to do a couple jars for you. Okay. teaspoon of salt goes in each jar that I the way I do it. And then next I’m going to put a tablespoon of lemon juice. Now you can use lemon juice. A tablespoon or you if you’ve got it you can use citric acid which you can see that is uh lemon lemon juice. And then if you some people put a tablespoon apple cider vinegar. What I’m going to do today cuz I figure most of y’all got it is lemon juice. Okay. So I’ve got my salt. I’m adding teaspoon of lemon juice just right out of the jar. One. Won’t it be wonderful in January when there’s no tomatoes around and you get to open up a jar of your canned green tomatoes and fry them up and you’ll have some good old country vegetables right in the middle of winter. Okay. Now, what we do is I already had this water almost to a boil over here on the stove. So, I poured it in this picture. I’m going to put just a little bit in here. I tell you why some people don’t do this. They wait and put it all at the same time. To me, it helps with the debubbling if you got a little bit of the water in the bottom. Okay? And then you just stack your tomatoes. Now, you see this jar? This is a wide mouth jar. The little smallmouth jars, it’s hard to get your tomatoes out. Okay? So, I do recommend that you use a wide mouth jar. And this is a pint jar. Okay. So, this is really hard. All I’m doing is stacking them. It reminds me of y’all familiar with the Pringles potato chips how they’re all stacked in the can. Well, that’s all in the world Miss John is doing is she’s just stacking them in here. And look here. They’re fitting in so good, ain’t they? What I’ll do now is I’m going to finish it filling it up with water to about a half an inch head space. Here I go. I’m telling you what. Does it get any simpler than this? I told you y’all had all this stuff at home to do it for yourself. It’s real important that we go around. See them bubbles and get the air bubbles out cuz we want the heat to get all the way to the center of the jar. Okay. See them bubbles? Well, I’m just going around making sure pressing on it a little bit. We got two jars ready. I’ll just take it through the full process. Then you won’t have to hang around and watch me do all the rest of them. And now we need to clean our jar around. And I’ve just got some vinegar in this dish here. I’m just going around the rim. Okay. Changing my paper towally every time so I don’t transfer any salt to the rim. I’ve got my lids and my bands or some people say rings heating up over here. I still do it the old time way of heating it up. I feel like that it heats this rubber up a little bit and gets it more ready for the canning process. That’s how my mama did it. I’m gonna keep on doing it. Now, y’all know if you’ve been watching any canning videos, they don’t want you to get them too tight. It’s called fingertip tight. See me just barely twist it. See me just barely twist it. Y’all, these are ready for the hot pan of water. Now, what did we do? Hardly anything did we. We cleaned our tomatoes good. We sliced them a quarter of an inch thick. At the bottom of my jar, put a teaspoon of noniodized salt. I put a tablespoon of lemon juice. I filled it up with hot water to a half an inch from the top. And now these tomatoes are ready to go in my boiling water. If you want to follow me over there, I’m going to put this over. Look, if you want to look, this is nothing but a big old boiler of hot water. Now, when I get them all in here, I’m going to make sure that I have a high that I have a whole inch of water above my jars, above my cans. And that’s all we’ll have to do to water bath these. We’re going to let them all come to what’s called a roll and boil, vigorous boil. Once it starts that roll and boil, you’ll start your clock. And these will boil for 40 minutes for these pints. Okay? I’ve never done quarts, just just pints. I’ll get back with you when I get the rest of them ready. In this little batch that I’m doing right here, I’ve got six jars. That’s six pints. But it’s remember it’s the wide mouth pints. And all in the world I’m doing it is I’m putting them in a boiler, plain old boiler, whatever you got at your house that your jars will fit down. Long as it’s deep enough so you can have an inch of water over your jars. Okay? That’s what’s called water bath canning. And there’s a splash of vinegar in here, too, because it’ll keep your jars from turning cloudy. And once this comes to that vigorous boil, I’m gonna set my clock on 40 minutes. They’ll be done. Okay. Now, y’all saw them. Miss John, I think you had a lot of waste that you could have saved. Well, what I’m going to do is I’m just going to kind of chunk them out like this. Go around the center part. I’m not going to waste any of this stuff. That’s what you can do. And that’s what you can have for tonight’s supper is just cut off in chunks. Batter them and fry them just like you will when we uh do the real uh tomato circles. But anyway, no, we don’t waste anything around here. So, save the tops, whatever’s left. And uh just chunk them out and fry them up. They’re just as good as the regular ones. Okay, y’all. See how this water is really bubbling? That’s my rolling boil. I’m going to put a lid on it. It’s an old pizza man. And I’m going to let this boil for 40 minutes. My tomatoes will be done. Here we go, y’all. Now, they will shrink down just a little bit. See, I got some juice there in the bottom. I’m going to pull them out and put them over here on the towel. And I’m going to let them, you know, naturally cool down on their own. Okay. Now, when they boil for 40 minutes, then I cut them off. I let them sit here for just a little bit. Now, I’m putting them over on the towel to cool. Now, right after this, I I want y’all to stay tuned because we’re going to fry up some canned green tomatoes. All right. So, now I’m just going to lay this towel on top of them and I’m going let them naturally cool down. Okay, y’all. Now, we’re going to fry you up some of the ones that’s been canned. Okay. I always like it when somebody does a video and they show you how to can something, but they also show you how to cook it at the end. That’s what we’re going to do. Did you hear that one? He’s sealed. I’m going to take him over to the sink and pour this brine that we made off. Y’all rinse the juice. Okay, y’all. I rinse the brine off of them. I’ve laid them out here on a paper towel. And then Oh, people does a lot of different ways. I just do mine kind of simple. This is just a little flour and some meal, regular cornmeal and buttermilk. Y’all see how I use so many different bowls. Preacher washes them. Oh, some people like to go ahead and salt them right here to kind of pull out it. You know how salt it pulls out some of the water, too. Okay. So, what I’m going to do is I’m just going to take one. What I’mma doing is I just put him in a little bit of flour. Now, if you want to, right here, this is hot sauce. That’d be up to your taste. Okay? You could put you a little hot sauce in your buttermilk. Round and around. Now, you don’t want to you don’t like a little kick to yours, then don’t do that. Okay? And then you could put a little onion powder in your cornmeal. You could put some people put a little red pepper, but since or cayenne, but since I put the hot sauce, I’m going to skip that. And then some people like to put a little paprika. You didn’t know you could kick them up a notch, did you? And so here we go. I’ve got one in the flour. I’m dipping it in the buttermilk hot sauce. I’m dipping it in my other mixture, which was cornmeal, onion powder, and paprika. Okay, that one’s ready to go. Same old thing in all the others. This first dip in here of the flour, it’s just helping me get out some of the water. Okay, then I’m putting it in my concoction. I’m messy. Mercy glory. I’m messy. Y’all need that. Dipping it in here all around. All right. Okay. Now, we going to fry some. Okay. Y’all, it don’t take these for a minute. Now, if your grease is hot, they’re going to fry up in just a minute or two. This is vegetable oil that I’m frying them in. You fry them with any grease that you got. That will maintain a high heat. I’ve got it on a high heat right here. Doesn’t that look good? Now, I love to dip these in ranch dressing. [Music] Any kind of good spicy dressing would be great. Y’all see how pretty they are frying up here? Fried green tomatoes that you can have any time of the year. You just uh can them up when you got some green tomatoes and have them later on. Okay, y’all look at here. Don’t these look yummy? Oh my goodness. They fried up so crisp. You saw all I did was dip it in flour. uh doctorred up my buttermilk just a little bit, dipped it in that. Doed up my meal a little bit, dipped it in that. And we saw how quick these fried up. Now comes the good part. Now, I like ranch dressing. Not everybody in my house likes ranch, but I do. Now, you could, if you wanted to, sprinkle a little Parmesan cheese on there, but I like to just dip it in ranch. Y’all, I can’t quit eating them. Did you know that on the menus these are quite expensive in the restaurants they always uh on the menu on appetizer and they want to bring you some fried green tomatoes and some dip. You make your own right here at home. Yum. We did all this today from getting our green tomatoes, canning them up, and frying them at at home with Miss Joan. At home with Miss Joan. Would you like, you know, whether you like it or not? Okay. At home with Miss John, please subscribe. Sure does help this old girl’s channel grow. Won’t you share with friends and family? You know, like your mom and them, okay? Comment right here and you’ll hear back from me. You know, preacher, get back with you and daughter me. Somebody will right here from at home with Miss Jones. Woo! Y’all check these videos out. Okay.