Picture this: a sun-drenched afternoon, the air buzzing with the scent of freshly cut grass, and your taste buds yearning for something crisp and unexpected. Enter the refreshing canned green tomato salad, a culinary twist that dances between tangy and sweet—like a summer fling that lingers in memory long after the season fades. It’s the kind of dish that, despite its simplicity, sneaks up on you with its vibrant flavors, begging to be shared at picnics or savored in solitary moments of culinary bliss.
Steps
- Clean all jars and lids with soap and warm water, then sterilize by placing the jars in a 215?F oven for 20 minutes until dry, and boiling the lids in a pot of water.
- Rinse the vegetables thoroughly. Cut each tomato in half, remove the stem, and slice into 1/3-inch thick pieces. Place the sliced tomatoes into a large mixing bowl.
- Grate the carrots using a large-hole grater and add them to the bowl with the tomatoes.
- Peel and quarter the onions, then slice them thickly. Add the onion slices to the bowl with the tomatoes and carrots.
- Sprinkle 6 tablespoons of salt over the vegetables. Mix well, cover with plastic wrap, and let sit for 12 hours at room temperature to allow the juices to be drawn out.
- After 12 hours, drain the accumulated juices from the vegetables using a colander, working in batches if necessary.
- In a large pot, combine 1 cup of Canola oil, 1 1/4 cups of white vinegar, and 1 cup of sugar. Stir until the sugar is dissolved.
- Add the drained vegetables to the pot and stir to coat them with the syrup. Add 5-6 peppercorns and 5 bay leaves, cover, and bring to a boil. Cook over medium-high heat for 30 minutes, stirring occasionally.
- While the vegetables are cooking, ensure your jars and lids are ready and sterilized.
- Once cooking is complete, transfer the hot vegetables to the jars, leaving 1/2 inch of space at the top. Tighten the lids enough to seal but not too tightly.
- Place the filled jars into a canning pot, cover with 1-2 inches of water, and bring to a boil. Process the jars for 15 minutes, then remove them with a jar lifter and let sit undisturbed for 12-24 hours.
- After 24 hours, check the seals by pressing the center of each lid. If it doesn’t move, the seal is good. If the seal fails, refrigerate and consume within 3 months.
Ingredients
- 7 pounds of green tomatoes (approximately 30-40 medium-sized)
- 1.5 pounds of carrots (about 9-10 carrots)
- 3 pounds of onions (around 6-7 medium-sized onions)
- 6 tablespoons of salt (3.5 ounces or 100 grams)
- 1 cup of canola oil (200 grams)
- 1 1/4 cups of white vinegar (300 grams)
- 1 cup of sugar
- 5-6 whole black peppercorns
- 5 bay leaves
FAQ
- Can I use a different type of oil instead of Canola oil for the syrup?
- Yes, you can substitute Canola oil with other neutral oils, such as vegetable or sunflower oil, without significantly affecting the flavor of the salad.
- How do I know if the jars have sealed properly after canning?
- After 12-24 hours, press down on the center of the jar lid. If it does not move, the jar has sealed correctly. If the lid pops up and down, the seal did not form properly, and the salad should be refrigerated and consumed within three months.
- Can I add more spices or flavorings to the salad?
- Yes, you can experiment with additional spices or herbs to tailor the flavor to your liking. However, ensure that any changes do not affect the acidity balance, as this is crucial for safe canning.
- How long should the vegetables sit with the salt before draining the juices?
- The vegetables should be mixed with salt and left covered at room temperature for 12 hours. This process helps to draw out excess moisture before cooking.
- What should I do if I don’t have a canning pot?
- If you don’t have a canning pot, you can use a large stock pot with a rack at the bottom to keep the jars elevated. This setup will allow for proper water circulation and heat distribution during the boiling process.
Tips
- Ensure your onions are cut into thick slices to prevent them from becoming overly soft during the cooking process.
- Allow the salted vegetable mixture to sit for 12 hours at room temperature, ideally overnight, so you can conveniently drain the juices in the morning.
- When packing the hot vegetables into jars, leave about 1/2 inch of space at the top to ensure a proper seal and avoid over-tightening the lids to allow air bubbles to escape.
- After processing, let the jars sit undisturbed for 12-24 hours to ensure a proper seal has formed. If the lid does not seal, refrigerate and consume the salad within three months.
Equipment
- Large Stock Pot (20Qt+) with Rack or a Canner
- Jar Lifter
- Cuisinart Food Processor (for grating carrots quickly)
- Quart-sized Jars with Lids
