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About Canning Green Tomatoes

Posted by northerner_on Z5A ONCanada (My Page) on
Sat, Oct 29, 11 at 3:20

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,

Follow-Up Postings:

RE: About Canning Green Tomatoes

Can you post the recipe you used, or a link to it? That is really the only way for someone to determine if the recipe you used is safe.

Salting is typically used to draw out excess water from the vegetables before pickling. The rinsing is done to get the excess saltiness out of the food - or else your pickles would end up tasting like a salt lick.

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