Canned Green Tomato Salad Recipe

This Canned Green Tomato Salad recipe is a delicious and tangy homemade preserve made with fresh green tomatoes, carrots, onions, and a flavorful syrup of canola oil, vinegar, and sugar. Perfect for canning, this recipe offers a long shelf life and is ideal for enjoying green tomatoes throughout the year. The salad is bursting with savory flavors, with a balance of vinegar, sugar, and spices, making it a perfect accompaniment to grilled meats, sandwiches, or as a snack. Learn how to properly can and preserve your green tomato salad for months of enjoyment with this easy step-by-step guide. Enjoy homemade preserves with a fresh and vibrant taste!

Ingredients:

For the Salad:

• 7 lbs green tomatoes (30-40 medium tomatoes)
• 1.5 lbs carrots (9-10 carrots)
• 3 lbs onions (6-7 medium onions)
• 6 Tbsp salt (3.5 oz or 100g)

For the Syrup:

• 1 cup canola oil (200g)
• 1 1/4 cups white vinegar (300g)
• 1 cup sugar
• 5-6 whole black peppercorns
• 5 bay leaves

Instructions:

1. Sterilize the Jars: Preheat your oven to 215˚F (102˚C). Wash the jars and lids with warm soapy water. Place the jars on the bottom rack of the oven and let them dry for 20 minutes. Boil the lids in a small pot to sterilize them.
2. Prepare the Vegetables: Wash all vegetables thoroughly. Slice the green tomatoes in half, remove the stems, and cut them into 1/3″ thick slices. Place the slices in a large mixing bowl.
   Grate the carrots using the larger holes of a grater and add them to the bowl.
   Peel and slice the onions into thick slices (avoid slicing too thin as they will soften too much while cooking). Add the onions to the bowl with the tomatoes and carrots.
3. Season the Vegetables: Add 6 tablespoons of salt to the vegetables and mix them well. Cover the bowl with plastic wrap and let it sit at room temperature for 12 hours. This helps the vegetables release their juices. It’s best to do this step in the evening, so you can drain the juice the next morning.
4. Cook the Vegetables: After 12 hours, drain the juices from the vegetables. In a large cooking pot, combine the canola oil, white vinegar, and sugar, stirring until the sugar dissolves. Add the drained vegetables to the pot and mix to coat them in the syrup. Add the black peppercorns and bay leaves. Cover the pot and bring the mixture to a boil over medium-high heat. Cook for 30 minutes, stirring every 7-10 minutes to ensure even cooking.
5. Prepare the Jars: While the vegetables are cooking, clean and sterilize the jars and lids again.
6. Pack the Jars: Once the vegetables have cooked, remove them from the heat. Carefully pack the hot vegetables into the prepared jars, leaving about 1/2″ of space from the top. Be sure to pack the vegetables tightly without leaving air pockets. Place the lids on the jars and screw them on firmly, but not too tightly, as air bubbles need to escape.
7. Process the Jars: Place the packed jars into a canning pot and cover with 1-2 inches of water. Bring the water to a boil and process the jars for 15 minutes. After the time is up, remove the jars using a jar lifter and let them cool at room temperature for 12-24 hours. You may hear a pop as the jars seal. After 24 hours, check the seal by pressing down on the center of the lid; it should not move. If the lid moves, refrigerate the jar and consume the salad within 3 months.

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Tips

• If you want your salad to be a bit tangier, add extra vinegar to the syrup mixture.
• To ensure your jars are sterilized, make sure they’re completely dry before packing them with hot vegetables.
• When processing the jars, keep the water level above the jars to avoid damage during the canning process.

Variations and Substitutions

• Add Garlic: If you like garlic, feel free to add a couple of cloves to each jar for extra flavor.
• Spicy Version: For a kick, add a few slices of chili peppers or red pepper flakes to the syrup.
• Other Vegetables: You can also add bell peppers or cucumber slices to the salad for additional texture and flavor.

FAQs

Q: Can I store this salad in the fridge instead of canning it?
A: Yes, you can refrigerate the salad for up to 3 months, but it will last longer when properly canned.

Q: Can I use other types of tomatoes?
A: Green tomatoes are key to the flavor and texture of this salad, so it’s best to stick with them. However, if you can’t find green tomatoes, use firm, unripe tomatoes.

Q: How long can I keep this salad after canning?
A: Properly sealed and canned, this salad can last up to 12 months when stored in a cool, dark place.

Serving Suggestions

• Serve the canned green tomato salad as a side dish with grilled meats, roasted chicken, or seafood.
• It can be enjoyed with pita bread or crackers as a snack.
• Pair it with rice or couscous for a light yet satisfying meal.

Why You’ll Love This Recipe

• Perfect for Preserving: This recipe is ideal for preserving the bounty of green tomatoes during the harvest season.
• Tangy and Savory: The balance of vinegar, oil, and sugar gives this salad a tangy, savory flavor that pairs well with many dishes.
• Long Shelf Life: With proper canning, this salad can last for months, offering a delicious homemade addition to meals year-round.
• Versatile: It works well as a side, in sandwiches, or even as a topping for rice and grains.

Enjoy this flavorful, homemade canned green tomato salad as a tangy and satisfying addition to your meals!