I asked if I could swipe her picture, and share her directions on my blog. She said, "Yes!"
Her directions in her words are as follow:
"ok people this is how I can green
tomatoes .. and yes it works....Be sure to get very green and a firm
green tomatoes.... slice them and pack in qt jars... I use wide mouth
because its easier to get them out....put 1 teaspoon canning salt in
jar and cover with cold water. seal and put in cooker large enough to
cover with 1 in. cold water. bring to a boil and then boil for 10
mins.. take out as soon as time is up.. when u r ready to cook..
Drain well and I dip them in cornmeal and fry.. I have been doing
this for years and they r always good...especially when its cold
outside.. But the tomatoes have to be a firm kind no juicy or they
will fall apart when u go to cook them... to me they taste just like
fresh ones"
Then another friend, Sandra, commented:
"I dipped mine in buttermilk before
putting them in a mixture of cornmeal & seasoned salt. They were
great! I will always make sure to have some of these on hand for
winter frying."
Now my challenge is to find some fresh, very green and firm tomatoes.
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