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Fri, Oct 12, 12 at 0:51
| I am planning on making the Dilled Green Tomato recipe out of the Ball Canning Book tomorrow. It calls for small green tomatoes cut in half. I have some larger ones that I was planning on cutting in wedges. Has anyone tried this recipe before, and if so, do you think my plan will work? |
Follow-Up Postings:
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| Good recipe. We've made it as a relish and using chunked big green tomatoes. Big chunks work better than wedges. More uniform flavoring and better texture. With wedges the skinny ends turn soft while the thick center stays hard and has less flavor. JMO Dave |
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| Thanks for the suggestion! I'll chunk them up. |
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