Green tomatoes can be pickled using the fresh pack pickling method with vinegar, fresh herbs, and spices. Fresh and blemish-free green tomatoes should be used, and the jars should be processed for 15 minutes in a boiling water bath container. The finished product should be stored in a cool, dark place for four to five weeks before use.
Pickling is one of the oldest methods of preserving foods, and it’s not limited to making cucumbers into a topping on a burger. Any meat, fruit, or vegetable can go through the pickling process, and pickling green tomatoes is an effective way to use up tomatoes that don’t ripen before the end of the growing season. Green tomatoes can be pickled by fermenting them in brine or, more commonly, by packing them fresh in vinegar. Proper selection, preparation, packing and processing are essential for pickling green tomatoes that are fresh and crisp. Most importantly, produce and all ingredients must be fresh and allow for proper processing and care to ensure a quality finished product.
When choosing which tomatoes to use, you should select only fresh tomatoes that are free from blemishes and completely green; no red should be present. For the best results, freshly picked green tomatoes should be processed right away. If store-bought tomatoes are to be used or if they will be stored for more than 24 hours after harvest, green tomatoes should be refrigerated and used as soon as possible. Inexperienced canners should not attempt to use the fermentation method, as this requires a minimum fermentation period of six weeks before canning and could result in complete loss of product. The fresh pack pickling method is typically a faster, easier, and more efficient method for pickling green tomatoes.
Fresh-pack pickling, also known as quick-process pickling, requires the use of high-quality vinegar, white spirit, or cider, with a minimum acidity of 4% to 6% or 40 to 60 grains. Cider vinegar has a sour taste but can slightly discolor green tomatoes. If white distilled vinegar is used, the tomatoes will have a strong acetic acid taste that can be counteracted by adding more sugar; you shouldn’t decrease the amount of vinegar, because doing so upsets the conservative balance necessary for pickling. When pickling green tomatoes, it is recommended to use fresh herbs and spices instead of dried or powdered varieties. Whole herbs and spices can be added directly to the vinegar in each jar or they can be tied into a cheesecloth or muslin bag placed in each jar.
Experts recommend using a mixture of 3.5 cups (840 mL) vinegar and 3.5 cups (840 mL) plus 0.25 cup (60 mL) canned salt water for every 5 lbs (2. 3 kg) of green tomatoes. Any herbs and spices can be used to pickle green tomatoes, but dill and garlic are most common. Before packing the jars, the water, vinegar and salt must be brought to the boil; the tomatoes and spices should then be added to each jar.
Next, the vinegar mixture should be poured over the green tomatoes, leaving a 0.25 inch (6 mm) headspace. The jars should then be processed for 15 minutes in a boiling water bath container, starting the time as soon as the jars are dipped. After the jars have been stored and chilled, they should be stored in a cool, dark place for four to five weeks so they can cure before being used.
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