Green Tomatoes: How to use unripe tomatoes - simple, safe canning, preserving, pickling, salsa and other recipes

Whether frost is just around the corner or it is early in the season and tomatoes haven't ripened yet, green tomatoes, that's right: unripe tomatoes, can actually be used to make a wide variety of foods and preserved for later use.  There's more to a green tomato recipe than just "fried green tomatoes"!

Store and Ripen Green Tomatoes:

First, if you want to bring your green tomatoes indoors before a freeze in the Fall, and ripen them, see:

Freeze Green Tomatoes:

Freezing green tomatoes is easy.  They'll be too soggy for use in a salad, BUT you can use them later to make fried green tomatoes:

  1. Select firm, sound green tomatoes, free of damage and blemishes.
  2. Wash, then slice the top 1/4 off (where the stem attaches)
  3. Cut out the woody core (if any, and slice 1/4-inch thick.
  4. Pack the slices into containers with freezer wrap between the slices.
  5. Seal and freeze.
  6. After they are frozen, you can transfer them to a vacuum sealer bag and remove any excess air (which causes freezer burn!)

Can, Preserve, Pickle, etc.

Here are links to canning/preserving and fresh use recipes for green tomatoes:

The USDA points out: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely in place of ripe tomatoes.