End-of-season green tomatoes become a topping for cheese or a side for pork.
Some may still get enough sunlight and warmth to turn red, but I’m thinking most will not.
If you grow garden tomatoes, what do you do with end-of-season green ones?
Elise Bauer
My mother picks them and lets them ripen indoors.
you’re able to store it in the fridge, or can it for later.
Fill the jars and the pot with water up to the rim of the jars.
Elise Bauer
Bring to a boil and reduce to a simmer.
Wash the lids in hot, soapy water.
Simple Tip!
Elise Bauer
They do, however, need to be warm.
Place all of the ingredients in a medium sized (about 4 quart) thick-bottomed pot.
Bring to a boil and reduce to a simmer.
Elise Bauer
Cover and cook for 45 minutes.
Taste and adjust seasonings.
Ladle the green tomato chutney into the jars, filling them to 1/4 inch from the rim.
Elise Bauer
Wipe the rims with a clean wet paper towel.
Place the lids on the jars.
Secure with canning rings.
Elise Bauer
Place the filled jars back on the steamer rack in the pot of hot water.
double-check the jars are covered with an inch of water.
Remove the jars from the pot and place on a dish towel spread out on your counter.
Allow the jars to cool completely.
The jar lids should make a popping sound as they seal.
If a lid doesn’t seal for some reason, store the jar in the refrigerator.
