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| I have found myself with an over abundance of green tomatoes. I have read salsa recipes from extension offices that say you can substitute green tomatoes for ripe tomatoes in their recipes but I was wondering if it would be safe to do so with Annie's recipe. |
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| Yes you can sub them since green tomatoes are more acidic than ripe ones. But keep the total amount the same and plan to some additional liquid since they won't contain nearly as much juice and it could end up being too thick to safely can. You can add water or tomato juice or my personal favorite, apple juice to give it a bit of a fruity tang. Just add enough to keep it a little sloshy in the jars so the heat can penetrate effectively. There are many other recipes posted here for using green tomatoes too and of course NCHFP has several additional recipes including pickled, relishes, chutneys, etc. Dave |
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| " my personal favorite, apple juice " I would never have thought of this. Great idea! Deborah |
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| Green tomatoes make the best fermented pickles, far better than cucumber, IMO. Because they have this natural mild sour flavor. And whats more, they will stay crunchy longer. I would pickle smaller ones(that easy fit into standard jars) whole and half or quarter bigger ones. MAKE SURE that they are as green as the can be. Use same dill pickle seasoning. |
This post was edited by seysonn on Fri, Oct 4, 13 at 15:51
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