Canning Green Tomatoes for Fried Green Tomatoes Anytime

          I've done a lot of canning once upon a time, but something I never thought about was canning green tomatoes so I could have Fried Green Tomatoes anytime of the year. However, recently I came across on Facebook, Edith, my friend since we were 5 years old, and her How-to for canning green tomatoes.  It was another day that reminded me, "You're never too old to learn something."
          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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