Green tomatoes are more acidic than ripe ones, she's using dried spices and seasonings only, she's adding some citric acid/lemon juice and it's processed for 35 minutes.

Also, if you have the space, you can ripen green tomatoes inside. We did that a couple of years ago (same deal - late blight :-( and had BLT's on New Year's Day!

Deborah

Using the immersion blender (or a regular blender but I hate doing that when stuff is hot), the skins don't bother me. Unlike ripe tomatoes when I can't stand even tiny bits of skin in a sauce. Don't know why, but that's just me.

A chinois should work fine, too.

I did see this on her Facebook page "SB Canning is run by a certified Master Food Preserver who wants to help people who are Canning and Preserving food to become more sustainable. It is a very important way for those who garden, have dietary requirements, or just want to save money on food. SB Canning is dedicated to teaching how this can be accomplished but in the safest, straightforward, and most practical way..." and there is contact info on there.

I had emailed her a couple of years ago, and she was very responsive back then.

Can you assume everything is safe? Not necessarily. I do have a higher level of confidence from an MFP's site rather than a generic recipe site. I always look at a canning recipe, and make a decision "Do I think it's safe or iffy?" If I want to try it, I'll email the person and ask. So far, I've gotten responses from all but one person outlining their testing procedures, etc. Even Bernardin. If they're not helpful, then I don't touch it.

Hope that helps.

Just to add re late blight. I did some google research yesterday and late blight does not overwinter in gardens. You don't even need to disinfect your tomato stakes. That info was a relief to me.
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Exactly. Though not the main subject here, but it is worthwhile to mention it. EB and LB are "Air-Borne" diseases and the bacteria cannot overwinter in soil. It CAN overwinter in living plants' cells.

Back To Topic:
I like this. I will try a batch of "Pomodori Verdi" sauce. We all get lots of green tomatoes at the end of season, no matter what. This is another use for them besides pickling and making relish.
Thanks for the idea !

Now, there are some recipes with tomatoes that are processed longer b/c of other ingredients (okra, spaghetti sauce), that may not require the acid b/c the processing times are allowing for those ingredients, and are sufficient to kill spores in all the ingredients without additional acid.

This is why you should always use approved recipes, b/c the process times (and pressure/temperature) have been tested for those ingredients and pH.