Canned Green Tomato Salad Recipes

GREEN TOMATO SALAD

Steps:

• Place tomatoes in a large mixing bowl and toss with the salt. Transfer to a fine strainer and let drain for 20 to 30 minutes.
• In a shallow dish, combine tomatoes with the cucumber, onion, parsley, mint, chile peppers, lime juice and olive oil. Toss to combine. Add salt and pepper to taste.

CANNED GREEN TOMATO SALAD

Steps:

• Gather and wash all the vegetables.
• Cut onions, tomatoes, and bell peppers into two-inch cubes. Shred the carrots on the largest side of a cheese grater.
• Gather and measure the oil, vinegar, salt, sugar, and peppercorns.
• In a large pot, preheat oil and add in the onions. Sauté over medium-heat for about 3 minutes, or until the onion turns translucent and softens.
• Add the shredded carrots and sauté for another 3 minutes.
• Add bell peppers and sauté for another 3 minutes.
• Add the diced tomatoes, followed by the salt, sugar, vinegar, and black peppercorns. Let simmer for about 15 minutes, stirring occasionally.
• Now it's time to sterilize the jars for canning. Preheat the oven to 215°F. Using hot water and antibacterial soap, wash the jars and lids thoroughly. Place them directly on the oven racks for about 15 minutes, or until they are completely dry. Fill the jars with the salad while it's still hot. Using a kitchen towel to protect your hands, close the lids as tightly as possible and turn the jars upside down. Cover them with a towel and let them sit for 4-5 hours to complete the sealing process.
• Store canned salad in a cool place for 3 - 6 months. For best results, let them marinate for a couple of weeks before opening. Enjoy on toasted bread or smothered over your favorite protein!

CANNED SALAD

Steps:

• Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.

GREEN TOMATO RELISH

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

Steps:

• Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
• To continue canning, bring salsa to a boil.
• Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
• Process (boil) jars for 15 minutes.
• Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

GREEN TOMATO SALAD WITH RUSSIAN DRESSING

Steps:

• Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
• Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

CANNED GREEN TOMATO SALAD

Steps:

• Preheat oven to 215˚F.
• Wash all of your jars and lids with soap and warm water.
• Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil lids in a small pot to sterilize them.
• Wash all the vegetables. Using a sharp knife, cut each tomato in half, remove the stem part then cut tomatoes into 1/3"-thick slices. Place cut tomatoes in a large mixing bowl.
• Grate carrots on the larger holes of the grater. Add grated carrots to the bowl of tomatoes.
• Finally, peel and cut each onion in half, then in half again, then slice them into thick slices. Add sliced onions to the bowl with tomatoes and carrots. Don't slice the onion too thin or it will become too soft while cooking the salad.
• Add 6 Tbsp of salt to the bowl with vegetables, mix them well, cover with plastic wrap and let the mixture sit for 12 hours at room temp. It's best to add salt in the evening so that in the morning you can drain the juice. Twelve hours later drain the juices from the vegetables.
• In a large cooking pot, big enough to fit all the vegetables, mix together 1 cup of Canola oil, 1 1/4 cup of white vinegar and 1 cup of sugar until it dissolves. Add drained vegetables to the pot and mix them so they will be coated with the syrup. Finish by adding 5-6 peppercorns and 5 bay leaves. Cover and bring the pot to a boil and cook vegetables on med/high heat for 30 minutes, stirring 3-4 times in the process.
• While vegetables are cooking, clean and sterilize your jars and lids.
• When 30 minutes are up, remove vegetables from heat and add them to each jar while piping hot, leaving just 1/2" space at the rim. Pack the veggies in (you don't want air pockets). Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
• Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate salad and enjoy within 3 months.

CANNED GREEN TOMATOES

Steps:

• Slice green tomatoes into pint jars.
• Add 1/2 teaspoon salt to each jar.
• Cover with boiling water.
• Put lids on and put in water bath canner.
• Bring to boil and boil for 5 minutes.
• Remove from canner, tighten caps and cool on counter top.
• Can also use quart jars, adding 1 teaspoon salt.