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Extension > Food > Food Safety > Preserving and Preparing > Tomatoes and Salsa > Pickled Sweet Green Tomatoes

Pickled Sweet Green Tomatoes

By William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2013 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Pints, 15 minutes
Quarts, 20 minutes

Ingredients

Yield: About 9 pints

Procedure

Wash and slice tomatoes and onions. Place in bowl, sprinkle with ¼ cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill jar and cover with hot pickling solution, leaving a ½-inch headspace. Remove air bubbles and adjust headspace. Wipe rims of jars with a wet clean paper towel. Adjust lids and process in a boiling water canner. Pints: 15 minutes, Quarts: 20 minutes. Altitudes: 1001-6000 ft.

This treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half-way with warm water (120 to 140 F). Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185 F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 F during the entire 30 minutes.

Source

Completed Guide to Home Canning — United States Department of Agriculture

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