Someone, I think Ernest, mentioned he was getting in his green tomatoes and I wondered if many of you can green tomatoes? I know very few people who do. Here is how I do it. Pick nice firm green tomatoes,, they will stay together better. Slice into slices about 3/8 inch thick (not too thin). Stack in jars (I use wide-mouthed jars, easier to deal with) Fill the jar with water, you can add 1/2 teaspoon of salt, but I don't. Tighten lids and process in a water bath canner for about 15 minutes after it reaches a rapid boil.

To use: Drain tomatoes in a collander, roll in flour (or cornmeal, but we like flour better), salt and pepper. Fry in a hot skillet (I use corn oil) until brown and crispy. The oil will probably smoke a little. Eat immediately. Excellent! I can't cook these fast enough for my family. For a full meal serve with potato soup and corn bread. This makes a cheap meal from something it is hard to use any other way.

Those green tomatoes will keep on a shelf, or sunny windowsill for several weeks as they slowly ripen. Some will go bad, but many will ripen nicely. Not quite like picking them fresh from the garden, but it does extend the season a little.

-- Melissa (cmnorris@1st.net), October 12, 2001

Answers

I waited to post this because we just opened the first jar yesterday.

Green Tomato Pickles

Wash and slice 5 lbs green tomatoes; layer in enameled pot with 2 tablespoons salt and 3 tablespoons mixed pickling spice (tomatoes, salt, spice, tomatoes, salt, spice; make 6 layers). Carefully add 3 cups cider vinegar and fill with water to the top layer. Heat to boiling; reduce heat and simmer until a slice will cut with a knife.

Fill hot, sterilized, pint jars, dividing spice residue evenly between jars, to within 1/2 inch. Apply lids and bands; let cool. Tighten lids and store in cool, dark place at least two weeks.

My taste testers (I am not a pickle person) suggest eating these with something; they're a bit strong by themselves.

Recipe comes from "The Little House Cookbook" by Barbara M. Walker.

-- Cathy N. (keeper8@attcanada.ca), October 15, 2001.

I also freeze green tomatoes.I cut them and place them on wax paper on a cookie sheet and freeze them until they won't stick together. Then bag them in freezer bag for meal. When I am ready I take out a bag, dip in egg and roll in cornmeal or whatever and fry. The trick is not to thaw before frying. You have delicious fried green tomatoes in January. I also make chow chow.

-- Micheale from SE Kansas (mbfrye@totelcsi.net), October 15, 2001.