There are three different versions of this very basic recipe using either citric acid, vinegar or lemon juice. I couldn't remember which I used last year but they were the best. I started out with the vinegar version this year and since we'd just had them the week before from my 2021 stash, we noticed a difference...they just weren't as good and they seemed a little firmer and not in a good way. I couldn't remember what version I'd made last year, called my bff and she said citric acid. We discuss all things gardening, canning and animals on a daily basis and she's ten years younger than me so her memory is better.
A few days ago, I did several more jars and used the citric acid. We had those tonight and I can't believe the difference in texture and taste. The ones made with vinegar are good and if you had never had the citric acid version, you'd never know the difference. Since green tomatoes already have enough acid to safely can without adding extra, you are free to use whichever you want but I recommend using one of the acids. It enhances the taste.
My recipe is very simple. I slice green tomatoes the thickness we prefer and stack them in a hot, sterilized wide mouth pint jar leaving a one inch head space, add 1/4 tsp. citric acid and 1/2 tsp. canning salt, pour boiling water over them, de-bubble, put the lid on and water bath for ten minutes.
The beauty of these is you can do one jar or as many as you want. There's a ton of videos and I'm pretty sure I've watched most of them. They are just as good, if not better, than the fresh ones. If you like fried green tomatoes, you will thank yourself this winter...so, so easy.
A few days ago, I did several more jars and used the citric acid. We had those tonight and I can't believe the difference in texture and taste. The ones made with vinegar are good and if you had never had the citric acid version, you'd never know the difference. Since green tomatoes already have enough acid to safely can without adding extra, you are free to use whichever you want but I recommend using one of the acids. It enhances the taste.
My recipe is very simple. I slice green tomatoes the thickness we prefer and stack them in a hot, sterilized wide mouth pint jar leaving a one inch head space, add 1/4 tsp. citric acid and 1/2 tsp. canning salt, pour boiling water over them, de-bubble, put the lid on and water bath for ten minutes.
The beauty of these is you can do one jar or as many as you want. There's a ton of videos and I'm pretty sure I've watched most of them. They are just as good, if not better, than the fresh ones. If you like fried green tomatoes, you will thank yourself this winter...so, so easy.
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