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northerner_on

About Canning Green Tomatoes

northerner_on
12 years ago

Hello, I am new to this forum and fairly new to canning. I just finished canning two jars of green tomato and cayenne pepper pickes, using a recipe I found on the net. I used the cold pack, hot water bath method, but just discovered a site by the USDA on the subject. For green tomato pickles, their recipes instructed sprinkling the green tomatoes with salt (pickling salt I believe) and leaving them for 24 -48 hours; then rinsing several times before packing, etc. I did not do that. My question: what is the purpose of the salting and rinsing? Does it have some bacterial action? Perhaps colour or texture retention? I just like to do things the right way, but time is always of the essence for me. Besides, I don't want to make myself and my family sick. Thank you,

Northerner.

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