To Preserve Your Green Tomatoes

If your backyard garden is as prolific as mine tends to be recipes for those green tomatoes on the vine when the first frost is about to arrive are a blessing.

Canning:
Wash, core and slice your green tomatoes. Pack them loosely in quart canning jars and cover with boiling water leaving ½” headspace. Add ¼ tsp salt to each jar is optional. Process for 20 minutes in a boiling water bath.
To use, drain the slices and use in any recipe for green tomatoes.

Freezing:
Wash and core, do not peel. Cut into slices or cubes. Cover a cookie sheet with wax paper and spread in a single layer. Freeze, then place frozen pieces in containers or plastic bags. Use in any recipe for green tomatoes. Frozen slices may be dipped in flour and fried in hot oil without thawing. Salt & pepper to taste.