Green Tomatoes

A friend of mine asked me about some ways to preserve their Green Tomatoes.  Since I won't be making all of these recipes, I thought I would do a post here and just share them this way.  All of these recipes are from the NCHFP except for the Sliced Green Tomatoes and it's the way I do mine, however the NCHFP does state that GREEN TOMATOES ARE MORE ACIDIC AND CAN BE SAFELY CANNED USING THEIR RECIPES.  This one follows directions for canning covered in water except that I don't remove the skins.

Sliced Green Tomatoes from Kat's Kitchen

You will need:
Wide mouth jars, lids and rings
Water bath canner
Green Tomatoes (try to have them all similar size)
Canning Salt
Lemon Juice

Gather the last of your green tomatoes before the first frost.  Wash and core them.  Cut off the tops and bottoms.  
Put on a pot of water to start boiling to cover them in.
Slice tomatoes in 1/4 inch slices or a little thicker if you prefer.
Stack the slices of tomatoes in wide mouth pint or quart jars to the rim of the jar.  
Leave 1 inch head-space.
Add 1/2 tsp of salt to pints or 1 tsp of salt to quarts.
Add 1 tbsp of lemon juice to pints or 2 tbsp of lemon juice to quarts.
Cover in boiling water leaving 1/2 inch head-space.
Remove air bubbles and adjust head-space if needed by adding boiling water.
Wipe rims of jars with a paper towel dipped in vinegar.
Put on lids and rings and tighten finger tight.  
Process in a boiling water bath.
Pints 40 minutes.
Quarts 45 minutes.

You can flash freeze your sliced tomatoes on a cookie sheet and it makes them easier to use when ready to fry them.