Fall brings a bounty of green tomatoes, and if you’re wondering what to do with them all, you’re in luck! Our roundup of 18 Delicious Green Tomato Canning Recipes is packed with creative, mouthwatering ideas to preserve your harvest. From tangy chutneys to sweet jams, these recipes will inspire you to make the most of every last tomato. Dive in and discover your next favorite canning project!
Spicy Green Tomato Salsa
Just when you thought salsa couldn’t get any better, here comes Spicy Green Tomato Salsa to prove you wrong. Grab those unripe tomatoes and let’s turn up the heat.
Ingredients
- 4 cups chopped green tomatoes (firm and unripe)
- 1/2 cup finely diced white onion (soak in cold water for 10 mins to mellow)
- 2 jalapeños, seeded and minced (keep seeds for extra heat)
- 1/4 cup chopped fresh cilantro (stems are fine, they pack flavor)
- 2 tbsp lime juice (freshly squeezed for the brightest taste)
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground cumin (toasted for depth)
Instructions
- In a large bowl, combine chopped green tomatoes, diced onion, minced jalapeños, and chopped cilantro.
- Drizzle lime juice over the mixture and sprinkle with salt and ground cumin.
- Gently toss all ingredients until evenly coated. Let sit for 15 minutes to allow flavors to meld.
- For a smoother texture, pulse half the salsa in a food processor for 5 seconds, then mix back into the chunky half.
- Taste and adjust seasoning with more salt or lime juice if needed.
Crunchy, tangy, and with a kick that builds, this salsa is a game-changer. Serve it with crispy tortilla chips or as a bold topping for grilled fish.
Green Tomato Chutney
Nail your summer preserves with this tangy Green Tomato Chutney—packed with punchy flavors and a kick of spice that’ll upgrade any cheese board or sandwich.
Ingredients
- 4 cups chopped green tomatoes (firm, unripe)
- 1 cup apple cider vinegar (or white vinegar for a sharper tang)
- 1 cup brown sugar (packed, adjust for sweetness)
- 1 medium onion, finely diced (yellow or white for milder flavor)
- 2 garlic cloves, minced (fresh is best)
- 1 tbsp grated ginger (peel first to avoid bitterness)
- 1 tsp mustard seeds (yellow or black for variation)
- 1/2 tsp red pepper flakes (or 1 fresh chili, finely chopped)
- 1/2 tsp salt (adjust to taste)
Instructions
- Combine green tomatoes, vinegar, sugar, onion, garlic, ginger, mustard seeds, red pepper flakes, and salt in a large pot over medium heat.
- Stir until sugar dissolves, then simmer uncovered for 45-50 minutes, stirring occasionally to prevent sticking. Tip: The chutney is ready when it thickens to a jam-like consistency.
- Test thickness by dragging a spoon through the mixture; if it leaves a clear path, it’s done. Tip: For smoother texture, blend half the chutney and mix back in.
- Remove from heat and cool slightly before transferring to sterilized jars. Tip: Seal jars while hot to create a vacuum for longer shelf life.
Fabulously versatile, this chutney balances sweet, tangy, and spicy notes with a chunky yet spreadable texture. Try it slathered on grilled chicken or stirred into yogurt for a quick dip.
Sweet Green Tomato Jam
Sweet green tomatoes? Transform them into a jam that’s equal parts tangy and sweet. Perfect for toast, cheese boards, or as a glaze.
Ingredients
- 4 cups chopped green tomatoes (firm, unripe)
- 2 cups granulated sugar (adjust to taste)
- 1/4 cup lemon juice (freshly squeezed for best flavor)
- 1 tsp ground cinnamon (or a cinnamon stick for subtle flavor)
- 1/2 tsp ground cloves (adjust to taste)
- 1 tbsp grated ginger (fresh, for a spicy kick)
Instructions
- Combine green tomatoes, sugar, and lemon juice in a large pot over medium heat. Stir until sugar dissolves.
- Add cinnamon, cloves, and ginger. Stir to mix well.
- Bring to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent sticking.
- Check consistency by placing a small amount on a cold plate. If it gels, it’s ready. If not, simmer for another 10-15 minutes.
- Remove from heat and let cool slightly before transferring to jars.
Here’s the deal: this jam thickens as it cools, achieving a spreadable yet chunky texture. The flavor? A bold balance of sweet and spicy. Try it on a grilled cheese for a twist.
Green Tomato Pickles
Never let those unripe tomatoes go to waste—transform them into tangy, crunchy Green Tomato Pickles that pack a punch! Perfect for burgers, sandwiches, or straight outta the jar.
Ingredients
- 2 lbs green tomatoes, sliced 1/4-inch thick (firmer ones hold shape better)
- 1 cup white vinegar (5% acidity for safe pickling)
- 1 cup water
- 1/2 cup sugar (adjust for sweetness preference)
- 2 tbsp pickling salt (no anti-caking agents)
- 1 tbsp mustard seeds (toast for extra flavor)
- 1 tsp turmeric (for color and earthiness)
- 1/2 tsp red pepper flakes (kick it up if you dare)
- 2 cloves garlic, smashed (remove before eating if you prefer)
Instructions
- Sterilize 2 pint jars and lids in boiling water for 10 minutes. Keep hot until ready to use.
- In a non-reactive pot, combine vinegar, water, sugar, salt, mustard seeds, turmeric, and red pepper flakes. Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Add garlic and tomato slices to the boiling brine. Simmer for 2 minutes exactly—tomatoes should soften slightly but stay crisp.
- Using a slotted spoon, pack tomatoes tightly into hot jars, leaving 1/2-inch headspace. Pour hot brine over, covering tomatoes completely and maintaining headspace.
- Wipe jar rims with a clean, damp cloth. Seal with lids and bands, fingertip tight. Process in a boiling water bath for 10 minutes to ensure seal.
- Remove jars with a canning lifter; cool undisturbed for 24 hours. Check seals before storing.
Firm and tangy with a hint of heat, these pickles are a game-changer. Try them on a grilled cheese for a sour crunch that cuts through the gooey goodness.
Green Tomato Relish
Snag the last of summer’s green tomatoes and transform them into a tangy, sweet relish that’ll jazz up any dish. Perfect for burgers, hot dogs, or as a bold sandwich spread—this recipe is a game-changer.
Ingredients
- 4 cups chopped green tomatoes (about 6 medium)
- 1 cup diced onion (yellow or white for sweetness)
- 1/2 cup apple cider vinegar (for a tangy kick)
- 1/2 cup granulated sugar (adjust to taste)
- 1 tbsp mustard seeds (yellow for mild flavor)
- 1 tsp salt (fine sea salt preferred)
- 1/2 tsp red pepper flakes (optional for heat)
Instructions
- Combine green tomatoes, onion, vinegar, sugar, mustard seeds, salt, and red pepper flakes in a large pot.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Reduce heat to low and simmer for 45 minutes, stirring every 10 minutes to prevent sticking. Tip: The relish should thicken slightly but still have some liquid.
- Remove from heat and let cool for 10 minutes. Tip: The relish will continue to thicken as it cools.
- Transfer to jars or airtight containers. Tip: For best flavor, refrigerate overnight before serving.
Now you’ve got a relish that’s bursting with a perfect balance of sweet and tangy, with a slight crunch from the mustard seeds. Try it on grilled cheese for an unexpected twist or as a vibrant topping for avocado toast.
Green Tomato Ketchup
Ever tried ketchup that’s tangy, slightly sweet, and packs a punch? Green Tomato Ketchup is your next kitchen project—bold, unconventional, and ridiculously easy to whip up.
Ingredients
- 4 cups chopped green tomatoes (firm, unripe tomatoes work best)
- 1 cup apple cider vinegar (for a tangy kick)
- 1/2 cup brown sugar (adjust to taste)
- 1 small onion, finely diced (white or yellow for sweetness)
- 2 garlic cloves, minced (fresh is key)
- 1 tsp mustard seeds (toast them for extra flavor)
- 1/2 tsp ground cloves (a little goes a long way)
- 1/2 tsp allspice (for warmth)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp cayenne pepper (optional, for heat)
Instructions
- Combine green tomatoes, onion, and garlic in a large pot over medium heat. Cook for 10 minutes, stirring occasionally, until softened.
- Add apple cider vinegar, brown sugar, mustard seeds, cloves, allspice, salt, and cayenne pepper to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Simmer for 45 minutes, stirring every 10 minutes to prevent sticking.
- Use an immersion blender to puree the mixture until smooth. For a chunkier texture, blend briefly or mash with a potato masher.
- Return the pot to low heat and simmer for another 15 minutes to thicken. The ketchup should coat the back of a spoon when ready.
- Remove from heat and let cool slightly before transferring to jars or bottles. Store in the refrigerator for up to 2 weeks.
Velvety with a vibrant tang, this ketchup elevates burgers, fries, or even grilled cheese. Try it as a glaze for roasted veggies or a bold dip for pretzels—trust us, it’s addictive.
Green Tomato and Apple Chutney
Bold flavors collide in this tangy-sweet chutney that’s a game-changer for your cheese boards and grilled meats. Perfect for using up those end-of-season green tomatoes, it’s a must-make.
Ingredients
- 4 cups green tomatoes, diced (firm and unripe)
- 2 cups apples, peeled and diced (Granny Smith for tartness)
- 1 cup brown sugar (packed, for depth)
- 1/2 cup apple cider vinegar (brightens the flavor)
- 1/2 cup onion, finely chopped (yellow for sweetness)
- 1 tbsp ginger, grated (fresh is best)
- 1 tsp mustard seeds (adds a pop of texture)
- 1/2 tsp red pepper flakes (adjust for heat)
- 1/2 tsp salt (balances the sweetness)
Instructions
- Combine green tomatoes, apples, brown sugar, apple cider vinegar, onion, ginger, mustard seeds, red pepper flakes, and salt in a large saucepan over medium heat.
- Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
- After 30 minutes, check the consistency. The chutney should thicken but still have some liquid. Tip: If it’s too runny, simmer for an additional 10 minutes.
- Remove from heat and let cool for 10 minutes. The chutney will continue to thicken as it cools. Tip: Skim off any foam that forms on top for a smoother texture.
- Transfer to jars or containers. Tip: For best flavor, let it sit overnight in the fridge before serving.
Kick your meals up a notch with this chutney’s vibrant mix of sweet, spicy, and tangy. Its chunky texture is perfect alongside sharp cheddar or slathered on a pork chop. Get creative—it’s also a killer burger topping.
Green Tomato Mincemeat
Ready to shake up your preserves game? This Green Tomato Mincemeat is a tangy, spiced revelation—perfect for pies, toast, or straight off the spoon. No green tomatoes? No problem—grab them firm and underripe.
Ingredients
- 4 cups chopped green tomatoes (firm, underripe)
- 1 cup brown sugar (packed, or adjust to sweetness preference)
- 1/2 cup apple cider vinegar (adds brightness)
- 1 tbsp ground cinnamon (for warmth)
- 1 tsp ground cloves (intense, use sparingly)
- 1/2 tsp salt (balances sweetness)
- 1 cup raisins (for chewy texture)
- 1/2 cup chopped walnuts (optional, for crunch)
Instructions
- Combine green tomatoes, brown sugar, and apple cider vinegar in a large pot over medium heat. Stir until sugar dissolves, about 5 minutes.
- Add cinnamon, cloves, and salt. Stir to blend spices evenly throughout the mixture.
- Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking. Tip: The mixture should thicken slightly but remain saucy.
- Fold in raisins and walnuts (if using). Cook for an additional 15 minutes until raisins plump. Tip: Taste and adjust spices if needed.
- Remove from heat and let cool for 10 minutes before transferring to jars. Tip: For longer storage, process in a water bath for 10 minutes.
Now you’ve got a jar of magic—spicy, sweet, and with a hint of tartness. Spread it on warm biscuits, layer it in a cake, or gift it to someone who thinks they don’t like green tomatoes.
Green Tomato Pie Filling
Zesty and unexpected, this green tomato pie filling turns the unripe into unforgettable. Bold flavors and a buttery crust make it a summer standout.
Ingredients
- 4 cups green tomatoes, thinly sliced (about 4 medium)
- 1 cup granulated sugar (adjust to sweetness preference)
- 1/4 cup all-purpose flour (for thickening)
- 1 tsp ground cinnamon (or pumpkin spice for a twist)
- 1/2 tsp ground nutmeg (freshly grated for best flavor)
- 2 tbsp lemon juice (balances sweetness)
- 1 tbsp butter, cubed (for richness)
- 1 pie crust, unbaked (homemade or store-bought)
Instructions
- Preheat oven to 375°F (190°C). This ensures a crispy crust.
- In a large bowl, mix green tomatoes, sugar, flour, cinnamon, nutmeg, and lemon juice until well combined. Tip: Let sit for 10 minutes to draw out juices.
- Pour the mixture into the unbaked pie crust. Dot the top with cubed butter for added flavor.
- Cover with a second pie crust or lattice top. Crimp edges to seal. Tip: Brush with egg wash for a golden finish.
- Bake for 45-50 minutes, or until the crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch drips.
Fabulously tangy and sweet, this pie filling pairs perfectly with vanilla ice cream. The texture? Think apple pie but with a surprising twist. Serve warm for the ultimate comfort dessert.
Green Tomato Soup Base
Let’s turn those unripe tomatoes into a tangy, velvety soup base that’s anything but basic. Bold flavors, minimal effort—let’s go.
Ingredients
- 4 cups green tomatoes, chopped (firm and unripe)
- 1 medium onion, diced (yellow or white for sweetness)
- 2 cloves garlic, minced (fresh is best)
- 2 tbsp butter (or olive oil for a vegan twist)
- 4 cups vegetable broth (low sodium, adjust salt to taste)
- 1 tsp salt (start with less, you can always add more)
- 1/2 tsp black pepper (freshly ground for extra kick)
- 1/2 cup heavy cream (optional, for richness)
Instructions
- Melt butter in a large pot over medium heat until foamy.
- Add diced onion and minced garlic. Sauté for 5 minutes until translucent—don’t let them brown.
- Toss in chopped green tomatoes. Stir occasionally for 10 minutes until they start to soften.
- Pour in vegetable broth. Bring to a boil, then reduce heat to simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth. (Tip: For extra silkiness, strain through a fine mesh sieve.)
- Stir in salt and pepper. Taste and adjust seasoning—remember, flavors intensify as it cools.
- For a creamy version, swirl in heavy cream off the heat. (Tip: Add a splash of lemon juice to balance the richness.)
Makes a vibrant, slightly tart soup that’s perfect as is or jazzed up with croutons, a dollop of sour cream, or fresh herbs. The texture? Think smooth with a subtle crunch from the tomato seeds. Serve chilled for a refreshing twist or hot with crusty bread for comfort.
Green Tomato Bread and Butter Pickles
Ever crave a tangy twist on classic pickles? These Green Tomato Bread and Butter Pickles are your crunchy, sweet-and-sour answer.
Ingredients
- 2 lbs green tomatoes, sliced 1/4-inch thick (firm ones hold shape best)
- 1 large onion, thinly sliced (sweet varieties like Vidalia work great)
- 1 cup apple cider vinegar (or white vinegar for sharper tang)
- 1 cup granulated sugar (adjust down to 3/4 cup if less sweet)
- 1/2 cup light brown sugar (packed, for depth)
- 1 tbsp mustard seeds (yellow or brown, both work)
- 1 tsp celery seeds (optional, adds earthy note)
- 1/2 tsp turmeric (for color and mild bitterness)
- 1/4 tsp red pepper flakes (or skip for no heat)
- 1 tbsp kosher salt (or 2 tsp table salt)
Instructions
- In a large bowl, toss tomato and onion slices with salt. Let sit 1 hour to draw out moisture, then drain and rinse.
- In a non-reactive pot, combine vinegar, sugars, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a boil over medium-high heat, stirring until sugars dissolve.
- Add drained tomatoes and onions to the pot. Return to a boil, then reduce heat to simmer for 5 minutes, stirring occasionally.
- While mixture simmers, sterilize jars and lids in boiling water for 10 minutes. Keep hot until ready to use.
- Pack hot pickles and liquid into jars, leaving 1/2-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes.
- Remove jars and let cool undisturbed for 24 hours. Check seals before storing.
Zesty and crisp, these pickles balance sweet and sour with a hint of spice. Try them on burgers or chopped into chicken salad for a bright punch.
Green Tomato Hot Sauce
Let’s turn those unripe tomatoes into a tangy, spicy kick with this Green Tomato Hot Sauce. No fluff—just bold flavors and easy steps.
Ingredients
- 2 cups chopped green tomatoes (firm, unripe)
- 1/2 cup white vinegar (apple cider works too)
- 1/4 cup water
- 2 garlic cloves (minced)
- 1 tbsp sugar (adjust to sweetness preference)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (freshly ground for best flavor)
- 1-2 hot peppers (jalapeño or serrano, seeds in for extra heat)
Instructions
- Combine chopped green tomatoes, vinegar, water, garlic, sugar, salt, pepper, and hot peppers in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 20 minutes, stirring occasionally.
- Remove from heat and let cool slightly before blending until smooth. Tip: For a chunkier sauce, pulse blend.
- Strain the sauce through a fine mesh sieve for a smoother texture, pressing with a spoon to extract all liquid. Tip: Save the pulp for a spicy addition to soups or stews.
- Pour the strained sauce into a clean bottle or jar and refrigerate. Tip: The flavors meld and intensify after a day.
This sauce packs a punch with a perfect balance of tangy and spicy. Drizzle over tacos, mix into mayo for a zesty spread, or gift it to a heat-loving friend.
Green Tomato Marmalade
Just when you thought tomatoes couldn’t get any cooler, here’s a twist—green tomato marmalade. Tangy, sweet, and with a kick, it’s the condiment your breakfast table’s been missing.
Ingredients
- 4 cups chopped green tomatoes (firm, unripe)
- 2 cups sugar (adjust for sweetness)
- 1 lemon, juiced and zested (for brightness)
- 1 tsp ground ginger (adds warmth)
- 1/2 tsp salt (balances flavors)
Instructions
- Combine green tomatoes, sugar, lemon juice, zest, ginger, and salt in a large pot.
- Let the mixture sit for 1 hour to draw out juices—no cheating, patience is key.
- Bring to a boil over medium-high heat, then reduce to a simmer for 45 minutes, stirring occasionally.
- Skim off any foam that forms on top for a clearer marmalade.
- Test the consistency by placing a spoonful on a cold plate; if it gels, it’s ready.
- Remove from heat and let cool slightly before transferring to jars.
This marmalade sets into a glossy, spreadable delight with a perfect balance of sweet and tart. Slather it on toast, or get fancy—pair with sharp cheese for an unexpected appetizer.
Green Tomato BBQ Sauce
Hit up your taste buds with this tangy twist on classic BBQ sauce—green tomatoes bring the zing!
Ingredients
- 4 cups chopped green tomatoes (firm, unripe)
- 1 cup apple cider vinegar (or white vinegar for a sharper tang)
- 1/2 cup brown sugar (packed, adjust for sweetness)
- 1/4 cup honey (for a smoother flavor)
- 2 tbsp Worcestershire sauce (adds depth)
- 1 tbsp smoked paprika (for that smoky kick)
- 1 tsp garlic powder (or fresh minced garlic for more punch)
- 1/2 tsp cayenne pepper (scale back if sensitive to heat)
- Salt to taste (start with 1/2 tsp)
Instructions
- Combine all ingredients in a large pot over medium heat.
- Bring to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent sticking.
- Use an immersion blender to puree the sauce until smooth, or transfer to a blender in batches. Tip: For a chunkier texture, blend half the sauce.
- Return to the pot and simmer for another 15 minutes to thicken. Tip: Sauce should coat the back of a spoon when ready.
- Remove from heat and let cool. Tip: Flavors deepen after resting, so consider making it a day ahead.
Slather this vibrant sauce on ribs or mix into pulled pork for a fresh take. The balance of sweet, smoky, and tangy will have you hooked!
Green Tomato and Onion Confit
Overlooked green tomatoes? Transform them into a sweet, tangy confit that’ll upgrade any dish. **Bold** flavors meet **minimal** effort—let’s dive in.
Ingredients
- 4 cups green tomatoes, diced (firm ones work best)
- 2 large onions, thinly sliced (sweet varieties preferred)
- 1/2 cup apple cider vinegar (or white vinegar for sharper tang)
- 1/4 cup brown sugar (adjust to sweetness preference)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp salt (fine sea salt recommended)
- 1/2 tsp black pepper (freshly ground for best flavor)
Instructions
- **Heat** olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- **Add** onions to the skillet, stirring occasionally until translucent, 5-7 minutes. Tip: Don’t rush this step—caramelization starts here.
- **Toss in** green tomatoes, vinegar, brown sugar, salt, and pepper. Stir to combine.
- **Reduce** heat to low, simmer uncovered for 45 minutes, stirring every 10 minutes. Tip: The confit is ready when the tomatoes break down and the mixture thickens.
- **Check** seasoning, adding more salt or sugar if needed. Tip: A splash of vinegar can brighten flavors if too sweet.
Rich and jammy, this confit pairs **perfectly** with crusty bread or as a gourmet burger topper. The onions melt into sweetness, while the tomatoes keep it **bright**—no one will guess it started with underripe fruit.
Green Tomato and Pepper Jelly
Yes, you read that right—Green Tomato and Pepper Jelly is the tangy, sweet, and slightly spicy condiment your breakfast toast and cheese boards have been missing. Grab those unripe tomatoes and let’s turn them into something unforgettable.
Ingredients
- 4 cups chopped green tomatoes (firm, unripe)
- 1 cup chopped bell peppers (mix colors for vibrancy)
- 1 1/2 cups sugar (adjust for sweetness)
- 1/2 cup apple cider vinegar (for that tangy kick)
- 1 tsp red pepper flakes (or more for heat)
- 1 packet (1.75 oz) powdered pectin (ensures perfect set)
Instructions
- Combine green tomatoes, bell peppers, sugar, and apple cider vinegar in a large pot. Stir well to mix.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Once boiling, add red pepper flakes and powdered pectin. Stir vigorously for 1 minute to dissolve pectin completely.
- Reduce heat to low and simmer for 20 minutes, stirring every 5 minutes to ensure even cooking.
- Test the jelly’s set by placing a small amount on a cold plate. If it gels, it’s ready. If not, simmer for another 5 minutes and test again.
- Remove from heat and let cool for 5 minutes before ladling into sterilized jars. Seal tightly.
Zesty and vibrant, this jelly boasts a perfect balance of sweet and spicy with a smooth, spreadable texture. Try it glazed over grilled chicken or as a bold companion to creamy brie on crackers.
Green Tomato and Ginger Preserve
Never let those unripe tomatoes go to waste—transform them into a zesty Green Tomato and Ginger Preserve that’s bursting with tangy, spicy flavors. Perfect for toast, cheese boards, or as a glaze for meats, this preserve is a game-changer.
Ingredients
- 4 cups green tomatoes, finely chopped (firm and unripe)
- 1 cup granulated sugar (adjust for sweetness)
- 1/4 cup fresh ginger, grated (peel first for smoother texture)
- 1 lemon, juiced (about 2 tbsp, seeds removed)
- 1/2 tsp ground cinnamon (or a cinnamon stick for infusion)
- 1/4 tsp ground cloves (adds depth)
Instructions
- Combine green tomatoes, sugar, and ginger in a large, non-reactive pot. Let sit for 1 hour to draw out juices.
- Place the pot over medium heat. Stir in lemon juice, cinnamon, and cloves. Bring to a simmer, stirring occasionally to prevent sticking.
- Reduce heat to low. Cook for 45-60 minutes, stirring frequently, until the mixture thickens and reaches 220°F on a candy thermometer.
- Test the preserve by placing a small amount on a cold plate. If it gels when cooled, it’s ready. If not, cook for another 5-10 minutes and test again.
- Remove from heat. Skim off any foam with a spoon for a clearer preserve.
- Ladle the hot preserve into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes if storing long-term.
Heady with ginger and spiced just right, this preserve strikes a perfect balance between sweet and tart. Spread it on warm biscuits or pair with sharp cheddar for an unforgettable bite.
Green Tomato and Lemon Curd
Bold flavors collide in this unexpected twist on classic lemon curd. Tangy green tomatoes bring a fresh, slightly tart edge that balances the sweet, creamy curd perfectly.
Ingredients
- 1 cup green tomatoes, finely diced (firm and unripe for best texture)
- 1 cup sugar (adjust to taste)
- 1/2 cup unsalted butter, cubed (cold)
- 3 large eggs (room temperature for smoother blending)
- 1/4 cup fresh lemon juice (about 2 lemons, zest them first!)
- 1 tbsp lemon zest (brightens the flavor)
Instructions
- Combine green tomatoes and sugar in a blender; pulse until smooth.
- Pour the mixture into a saucepan over medium heat. Stir constantly for 5 minutes until sugar dissolves.
- Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add butter cubes gradually, stirring continuously until melted and the mixture thickens, about 10 minutes.
- Remove from heat; stir in lemon juice and zest. Let cool slightly before transferring to jars.
Whisk this vibrant curd into yogurt, layer it in parfaits, or slather it on toast for a zesty kick. The texture? Silky with a subtle crunch from the tomato seeds—unexpected but utterly addictive.
Conclusion
Zesty and versatile, these 18 green tomato canning recipes offer a treasure trove of flavors to explore. Whether you’re a seasoned canner or new to the craft, there’s something here to delight your palate. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy canning!