Good canning varieties

[Catntree]

What are your total numbers of jars canned, Chuck B?

[SelfSufficient1]

Thanks! I wrote down these recipes so maybe I can try them this year. You all should add more of these great recipes to the recipe board.

[melody]

Anything that is close to ripe goes in sauce and salsa unless I'm making something special similar to Bully's Sungold Ketchup. It's an easy way of using the meat after I've squeezed out the seeds to save.

I like the hearts to can..even if I have to section them...but about anything that is exceptional to eat fresh will make wonderful canned tomatoes.

I've found that any pickle recipe that calls for cucumbers can have green tomatoes substituted...the flavor is a bit more 'intense' with the tomatoes...dilled green tomatoes are VERY dilly. I also make Bread and Butter green tomato pickles.

(all of this was discovered during the Great Cucumber Blight of 1996)

[valereee]

Bri, do you put these in a hot-water bath, or are these refrigerator pickles?

Originally Posted by brainsander

I like to can all colors and sizes of tomatoes. Cherry types i don't can, but when they are green they sure make some awesome pickles. What I do is pick a gallonor so of green ones and stuff them into pint jars (not quarts) with a couple of hot peppers ( Scotch Bonnets work well) and some green onions and cilantro (not dill, though i bet dill would work well too!). Then add about a tablespoon of sugar to a 50/50 mix of vinegar and water, and -voila instant martini garnish!!!-happy gardening 2006 to all-Bri

[coronabarb]

"You all should add more of these great recipes to the recipe board."

SS1, there IS a Recipe Forum with dozens of recipes. I will put that green cherry pickle recipe in the Green Tomatoes thread.