Marcelle: This has nothing to do with embroidery but wanted to tell you how to can green tomatoes. Slice about 1/2 inch thick. Put in boiling water just till they start to turn color but not a lot. Fill jars add 1 teaspoon salt, fill with water you blanched them in and seal. I always have water in canner getting hot while blanching tomatoes then put the jars into canner. As soon as water starts to boil time them for just 3 minutes. Turn off stove and slide lid of canner over a little to let steam out. After just a minute or so set out on towels to cool. I coat with flour and fry in crisco solid. guess you can use oil if want to but I like the solid. Yummy to eat all winter. The reason I heat canner water first is so they never over cook. I grew up on them and just can't get thru winter wihout them. LOL I eat them on bread and butter. Oh my now I'm hungry. Just canned 19 jars today and 16 last week.
I preserved a lot of our food for our five hungry kids for the first 35 years of our marriage. Now with the family nest empty, we just pick what we want each day from the orchard or garden.
After next summer, if we do have any green tomatoes on the vines, I'll try out Fried Green Tomatoes on toast.
AlmaG.
right over. I have canned and put up frozen veg. all
my life. Never have I heard of green tomatoes being
canned. I would like to try that, but would need help. My husband pasted 8 years ago. He was a great helper. He was a avid fisherman and I always had
crabs, oysters, shrimp, fish and homemade gumbo in
the freezer. Now I have to buy seafood. Enjoy the
fruit of your labor. Maureen
bath canner and not a pressure cooker. Maureen
Hugs, Nadyne