Pwalpar in the Kitchen cooking Fried Green Tomatos.
Video Rating: 4 / 5
Question by Nikki M: Receipe for the brine for canning green tomatoes.?
I love fried green tomatoes. Fresh ones seem really tart. I have eaten them canned and like them much better. I was wondering if I sliced them and put them in the same brine that you can them with for a few days if it would remove the tartness. Does anyone know the receipe for the brine or a way to make them less tart?
Best answer:
Answer by HumphreyCat
This recipe looks good:
http://www.recipezaar.com/25728
What do you think? Answer below!
Green Tomato Mincemeat – Cooked
Image by jazzijava
Pears, carrots and raisins team up with the unlikely candidate of green tomatoes for a deliciously tangy-sweet mincemeat. This is a vegan recipe, perfect for pie or tart fillings at Christmas and it freezes well, too!
Thanks for the inspiration, David!
Blogged: yummysmells.blogspot.com/2008/09/what-do-you-get.html
Related Green Tomato Articles
Here is one you might like to try, have fun and enjoy
BRINE:
2 c. sugar
1 1/2 c. vinegar
2 tbsp. canning salt
Boil sugar, vinegar and salt. Pour boiling hot brine over green tomatoes. Can as you normally would.
Green Tomato Preserves
1 1/2 quarts peeled, small, yellow, green and/or red tomatoes (about 2 pounds)
1 tablespoon mixed pickling spices
1 (1/2-inch) piece gingerroot
4 cups granulated sugar
2 lemons, thinly sliced, unpeeled
3/4 cup water
Wash and drain tomatoes. Do not core tomatoes. Tie spices and
gingerroot in a spice bag. Combine spice bag, sugar, lemon and
water in a large saucepot.
Simmer 15 minutes. Add tomatoes; cook gently until tomatoes become
transparent, stirring frequently to prevent sticking. Remove from
heat.
Cover and let stand 12 to 18 hours in a cool place. Remove spice
bag.
Remove tomatoes and lemon from syrup. Boil syrup 2 to 3 minutes
or longer to thicken. Return tomatoes and lemon to syrup; boil 1
minute. Remove from heat. Skim foam if necessary. Ladle hot
preserves into hot jars, leaving 1/4-inch headspace. Adjust
two-piece caps. Process 20 minutes in a boiling-water canner.
Yield: about 6 half-pints.