Fish House Pickles (green tomatoes)

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In Today’s video, I will show you how I can Fish-House style Green Tomato Pickles for shelf-stable storage.


Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.

Today’s recipe ingredients:

4 large green tomatoes, chopped
1 medium onion, chopped or sliced
1/2 jalapeno pepper, chopped (may sub other hot peppers)
½ red bell pepper, chopped
1/4 cup sugar
3 cups apple cider vinegar
1 tsp. salt
1/8 teaspoon celery seed

Combine ingredients in a large cooking pan and bring to a boil. Let simmer for about 5 minutes.
Ladle into hot, sterile jars, wipe lip edge of jars, screw on hot, new jar rings and flats and finger-tighten. Place jars into a boiling water bath, with at least 1 inch of water above the jar lids. Bring to a boil and keep slowly boiling for 15 minutes (for pints, 10 minutes for half-pints; if you are above 1,000 ft. elevation, increase processing time accordingly). Remove and cool on a towel. Don't tinker with the lids, they will seal in 30 minutes or so. Let cool overnight then label and store in the pantry. These are best after the flavors have matured, about 2 weeks or more, and will keep for one to two years in the pantry.

I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.

You can find the NCHFP/USDA guidelines here
https://nchfp.uga.edu/index.html

Ball website, getting started
https://www.freshpreserving.com/canni...

Find your elevation here, type in your physical address.
https://www.whatismyelevation.com/